Soy Yogurt

The production of soy milk yoghurt is, as well-known, rather difficult and usually ends in a relatively liquid consistency. Following a conventional recipe:

Preparation:

Prepare your soy milk in your VEGAN STAR as usual
Leave the milk to cool down to 42 degrees (thermometer!) and keep the milk at this temperature (either on the stove or in a water bath)
Stir in the yoghurt cultures as described
Leave the milk to stand at “hand warm” temperature – it is best to cover it with a thick cloth.

This soy milk yoghurt tends to be somewhat thinner than usual yoghurt. It is especially suited as salad dressing or can be eaten sweetened with jam.

If you want really firm yoghurt, please visit our homepage yoghurt-makers and fermenting agents.