I’ve been back to making soy yogurt. The price of food these days has propelled me back into the kitchen. You can save a lot of money by cooking at home. One quart of soy yogurt is about $2.79. You can buy Kirkland brand soymilk for $1.00 and make your own yogurt. Or make your own soy milk, it’s quite simple.

Soy Yogurt

I start with 3 c. of soy milk because then I can fit it all in a quart jar. Or you can start with 1 quart soy milk if you use a larger container.

Take about 1/2 of the soy milk (room temperature or cold) and stir in 1 T. of tapioca powder or arrowroot powder. You may also add a tsp. of vanilla and 1 T. sweetener if desired. Heat and stir with a whisk to thicken, but don’t allow to boil hard. When thick pour this into the remaining soy milk and stir with a whisk. Allow the soy milk to cool to about 100 F, checking with a thermometer.

When it is the proper temperature mix in 1/2 c. of culture. (For the culture use 1/2 c. of commercial soy yogurt with live organisms or use 1/2 c. of your previous batch of yogurt) pour the thickened soy milk into a quart jar and place in a warm place to incubate. You may use a yogurt incubator which uses water to surround your container and keeps it at the proper temperature. Or many ovens will be the proper temperature if you just turn the light on. Check with an oven thermometer. 100F to 106F is what it needs. A crock pot will be too hot.

Allow the yogurt to incubate for about 6 - 7 hours. After six hours stick a spoon in it to see if it has thickened. The longer you leave it the more sour it will become. This yogurt will have a mild pleasant taste. It will not be a thick as commercial yogurt, but wonderful on cereal or fruit. Try it and let me know how it goes.

Kay H.