posted by bme 02-16-103 5:41 PM
Soy Yogurt
4 cups soymilk [commercial or home made]
2 to 3 tablespoons plain commercial yogurt (live cultures)
5 tablespoons cane sugar
1 teaspoon vanilla flavor or other flavor as desired
Heat the pasteurized soy milk to 194 degrees F (90 degrees C) . Add sugar to the heated soymilk base and keep the temperature at 194 degrees F (90 degrees C), heating only long enough to dissolve the sugar. Add flavor.
Cool the milk to 122 degrees F (50 degreesC). Add the commercial yogurt, gently mix the contents thoroughly and avoid the formation of foam. Pour the milk into cups and then seal with a cap.
Immediately place the cups into an incubator, or an oven at 106 degrees F (41 degrees C) for approximately 5 hr. After 4-1/2 hr of incubation, closely monitor the pH of the yogurt. When the pH reaches 4.3 or desired sourness, transfer the yogurt to a refrigerator at 36 degrees F (2 degrees C).
After 12 hr refrigeration, the yogurt can be served.
Option: To make yogurt with fruit on bottom, place 2 to 3 teaspoons fruit preserve into the bottom of each of the yogurt cups. Gently fill the mixture from step 3 into yogurt cups to near the top and then seal with a cap. Soy yogurt can be made by a yogurt maker following the instruction.
This information is provided by: Karl E. Weingartner, Ph. D.