Easy Soy Yogurt
12 hours l Makes 4 cups
If you use purchased soymilk to make
this yogurt, look for unsweetened,
unflavored soymilk with only water
and soybeans on the ingredients
list, such as Westsoy Organic
Unsweetened brand.
4 cups Fresh Soymilk (recipe,
page 75) or purchased
unsweetened soymilk
½ tsp. agar powder
1 Tbsp. pure maple syrup
1 0.4-gram packet vegan yogurt
starter
- In a medium saucepan combine
soymilk and agar, stirring to combine.
Bring mixture to boiling; reduce heat.
Simmer, uncovered, about 10 minutes
or until agar has dissolved, stirring
occasionally. Remove from heat.
Strain milk through a fine-mesh sieve
if there is a film on top. - Let milk cool to 110°F. (This is
important. A higher temperature will
kill the live cultures in the yogurt
starter.) Stir in maple syrup and
yogurt starter. - Transfer liquid to two 16-oz. jars or
other glass containers with tight-
fitting lids; cover. - Place jars in a warm, dry place,
such as in the oven with the light on
or close to the stove, for 8 hours. - Stir or shake yogurt. Refrigerate
at least 6 hours or until thickened,
stirring after 1 or 2 hours. Store in the
refrigerator up to 2 weeks.
Instant Pot Method Prepare as
directed through Step 3. Place jars
or glass containers in the insert of an
Instant Pot electric cooker. Lock lid
in place; press Yogurt setting and set
pressure valve to Venting. Once done,
follow with Step 5.
77
TIP
After incubating
for 8 hours,
nondairy yogurt
needs at least
6 hours in the
refrigerator to
fully set up. Stir
or shake the
yogurt before
chilling, and stir
after 1 or 2 hours.
This step helps
distribute the
agar powder.