From the kitchen
Soy Milk Yogurt
Plain soy milk cultured with a soy-compatible yogurt starter under controlled temperature, then chilled for a tangy, variable-texture yogurt.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups plain unsweetened soy milk
- 1 dose commercial soy-compatible yogurt starter for 1 quart, following package quantity
- Equipment: clean jars, thermometer, controlled yogurt maker; calibrated food pH meter recommended
Method
- Clean jars and utensils. Check the starter’s current soy-milk instructions and required incubation temperature and time before starting.
- Heat and cool soy milk as directed by that starter. Mix the measured culture with a small portion of milk, then stir evenly into the remainder.
- Incubate in a controlled yogurt maker at the supplier’s specified temperature. Check at the stated endpoint; the batch should reach pH 4.6 or lower within the instructed window. Do not judge success by thickness alone.
- Discard a batch that fails to acidify within the stated window or shows spoilage. Refrigerate a successful batch promptly for at least 4 hours before serving. Use within 5 days or the supplier’s shorter stated period.
Cook with confidence
Before you start
What to expect
A cultured soy yogurt made with a starter expressly suitable for soy milk.
Before you begin
Use a controlled yogurt maker and the starter supplier’s current temperature and timing instructions.
The important cue
Chill only after successful acidification; a failed warm batch should be discarded.
At the table
Expect thickness to vary by soy milk and culture.
Culinary Library
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