Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

(Axel Boer) #1

milk


½ cup (119 mL) natural, live/active
culture plain unsweetened soy yogurt


1 thick bath towel or blanket



  1. Put the soy milk in the slow cooker
    and turn it on low. Cook for 2½ hours.
    (See page 47 for details on making this
    dish without a slow cooker.)

  2. Unplug the slow cooker and let it sit
    for 3 hours with the cover on.

  3. After 3 hours, transfer 2 cups (474
    mL) of the lukewarm soy milk to a bowl
    and whisk in the live/active-culture
    yogurt. (This is basically any plain
    yogurt you have left over, either
    previously homemade yogurt or a store-

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