Soy Yoghurt

Culturing: 8-12 hours
Storage: Refrigerator (3 weeks)
Yield: 4 cups per batch
      
Preparing soy yoghurt at home is as easy as making dairy-based yoghurt.
  
Ingredients:
4 cups soy milk
2 tablespoons soy protein powder
2 tablespoons raw sugar OR honey (food for culture)
Freeze dried yoghurt culture (1 dose)
  
Electric Yoghurt Maker
Mix all ingredients and place into yoghurt maker for 8-12 hours.
     
Insulated Yoghurt Container
Combine milk, powder and sugar. Heat to 40’C (105'F). Add starter. Keep warm for 8-12 hours.
     
When yoghurt is ready, refrigerate and use within 3 weeks.


Share the knowledge of home food preservation!

Copyright
Copyright © 2023 Megan Radaich. All rights reserved.
Except as permitted under the Australian Copyright Act of 1968, no part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer
 
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.