You will need to prep some tools before you prepare the yogurt. It is important to sterilize these items so you do not have stray bacteria in your yogurt.
Prepare:
- One small (about 7" in diameter
- A large mixing spoon
- A cooking thermometer
- A whisk
- A 2 quart capacity pot or crockpot
Boil about a quart of water in a saucepan and pour the water over the above materials over your sink.
Ingredients:
- One package of vanilla or plain soy milk
- 1 tablespoon honey
- 1 tablespoon of tapioca starch
- 3 tablespoons of "live", active, cultured soy yogurt, room temperature
Directions For Prepping the Soymilk
- In a large saucepan, not the one you sterilized, pour the the soymilk in and gently whisk in the tapioca starch and honey.
- Turn the flame on low and keep mixing until blended.
- Bring the mixture up to between 160-190 degrees fahrenheit.
- Do not let it boil.
- Use your cooking thermometer to check frequently.
- When your soymilk has reached the desired temperature, remove it from the heat and place the pot in a cool place.
- When the soymilk has cooled down to about 105-110 degrees, add your room temperature soy yogurt to the mixture. Blend until smooth. Caution! If the mixture is too hot, you will kill off the bacteria that are needed to "culture" the yogurt and you will get something thin in texture, more like a cultured milk.
- Pour your soymilk into the pot or crockpot. Check your temperature.
There Are Now Two Ways To Culture The Soymilk And Turn It into Yogurt
- If you are using a crockpot, turn it on low and check your temperature of the yogurt often. This may entail turning it on and off throughout the day. You want the temperature of the yogurt to hover between 105 and 110 degrees fahrenheit.
- The second method is to place the saucepot of yogurt, covered, in a warm oven, 200 degrees, turn off the oven and leave it overnight.
After a few times, you'll see which method you prefer to use.
Some people have found that the yogurt cultures in six hours, some find it takes 12-24 hours. After about six hours, test the consistency with a sterlized spoon. If it is to your liking, place the yogurt in containers and refrigerate it. If not, let it continue to "culture" longer.
Remember to keep about three tablespoons to a half cup of your present batch for "starter" for your next delicious batch. You can keep putting aside starter about ten times. After that, you will need fresh starter to make your next batch.
Enjoy your fresh, delicious and very economical yogurt plain or with fruit, cereal, whatever you like!
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