I know I did a post about how to make homemade soy yogurt before, but I was not sure if my instructions were clear enough… plus, it is just too good to not post about it again!
Over the summer while I was in the US, I was disappointed when I could not find a good non-dairy yogurt. Almost all of them were sweetened and the one unsweetened soy yogurt I found was not very good in my opinion and contained all kinds of thickeners. Here, in the UK, they have a brand of soy yogurt that is incredibly smooth and creamy. The ingredients? Soy milk and cultures. No thickeners, sweeteners, or flavors. I like it even plain (of course it is also good with a little bit of raspberry jelly)!
Unfortunately, they only have this amazing soy yogurt in about 2 cup containers… in this household… we could go through one of those a day! So of course, I decided to make it! Fortunately, it is just as good as the store bought and it requires no yogurt maker! Plus, those of you who live in the
soy yogurt deprived US can have some of the real stuff! 😉 It is really so simple and I make it almost every day!
The trick is to find a soy milk that has a higher fat content. I have made it with a few different brands and while one brand tastes amazing, the other one tastes bland and watery. Unfortunately, I have not tried all of the brands in the US, so I can not give you a definite recommendation. The soy milk I use, has 5.5 g of fat per 250 mls.
So what soy milk brand should you use? For those of you in the US… of course I spent the extra time and looked up all of the different soy milks in the US and their fat content. I have to say… 90% of them have sugar and/or 10 other “enriching” ingredients. Plus, most of them have a measly 4 g of fat per 240 mls (1 cup).
Finally I found one that has just two ingredients (soy beans and water) and has 6 g of fat per 240 mls! Now, I am jelous… with that fat content, I bet it is going to make a very creamy yogurt!
So, that soy milk is Eden Soy Unsweetened. Make sure it is unsweetened!
Oh, and I thought I would mention… don’t try and make yogurt with rice, oat, almond milk… it doesn’t work… I have tried! 😉
So how do I make it? I use a store bought yogurt as my starter and use generally 2 T plain soy yogurt for 3 c of soy milk. If you use yogurt as your starter, make sure it has LIVE strains of bacteria in it, otherwise it will not work. Your other option is to simply buy a non-dairy yogurt starter and then use your own yogurt as your starter for subsequent batches!
Mix room temperature soy milk with the yogurt in a glass jar. Put a lid on it and place it in your oven at 30 C or about 100 F overnight or about 10 hours. It should be thick and creamy. If not wait a couple of more hours.
If your oven does not go that low, I have also been successful making yogurt by preheating the oven, turning it off and leaving the yogurt overnight in the warm oven.
It might sound like a lot of work, but it really is easy once you have it down and the results are so worth it!
I love using the yogurt as a dressing, in coleslaw, parfaits, or eating straight out of the jar! If anyone tries to make it, please let me know how it goes! 😀
For breakfast/lunch/dinner I will make cauliflower “rice” (cauliflower in the processed in the food processer) mix yogurt in it, some cinnamon and optional stevia… tastes like cereal! You can also steam it if you would rather not have it raw! I also like to put (non-dairy) milk in it too… something about cold milk and cereal…
I know… I like REALLY healthy food! 😉
On to other things:
Anyone think you can’t have a garden and live in London (while renting)? Leave my dad to figure that out! 😉
In between the bushes, he has conveniently “stashed,” in pots and growing bags, zucchini plants, corn, tomatoes…
Our first homegrown heirloom tomato!
We also went blackberry picking again and I was determined to pick enough to make something… trouble is, I haven’t decided yet!
Last, but not least… I made some of my sweet potato brownies with oat flour (they were super sweet, sweet potatoes), left out the walnuts and flax and added a white mulberry cashew cheese icing… delish!
For those interested, I calculated the nutritional info for these babies (without icing) and they are 75 calories per brownie (1/9th of the recipe)!