From the kitchen
Soy Milk Kefir
A tangy cultured soy drink made with a soy-compatible direct-set kefir starter, with temperature and timing matched to that culture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups plain unsweetened soy milk
- 1 dose direct-set kefir starter expressly approved for soy milk, for a 1-quart batch
- 1 to 2 tsp honey or maple syrup per serving, optional
- Equipment: clean jar, thermometer and the starter’s specified incubation setup; calibrated food pH meter recommended
Method
- Read the selected starter’s current soy-milk instructions. Its dose, milk preparation, incubation temperature and time take precedence because cultures differ.
- Clean equipment. Prepare soy milk as instructed and mix in the measured culture at its specified inoculation temperature.
- Incubate under the supplier’s controlled conditions. Confirm successful acidification within the stated window, reaching pH 4.6 or lower; thickness alone is not a reliable test.
- Discard failed or spoiled batches. Chill a successful batch promptly for at least 4 hours.
- Stir before serving and sweeten individual portions if desired. Refrigerate and use within 5 days or the supplier’s shorter period.
Cook with confidence
Before you start
What to expect
A cultured soy drink made with a soy-compatible direct-set kefir starter.
Before you begin
The starter supplier’s instructions determine the dose, temperature and incubation window.
The important cue
Use a verified acidification endpoint rather than leaving an uncertain batch warm indefinitely.
At the table
Chill thoroughly and sweeten only when serving.
Culinary Library
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