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.
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.

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