|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Soy milk Yogurt|
Homemade soy milk yogurt
How to make it:
- 1 quart or liter plain soy milk at room temperature
- 2 teaspoon plain soy milk yogurt (found in health food stores).
- Note: Instead of a soy milk yogurt starter, you can use 2 teaspoons of cow or goat milk yogurt for your first batch, or a commercial yogurt starter powder (follow directions for one quart or liter).
- Pour soy milk into a clean glass jar or thermos.
- Stir in whatever starter you are using.
- Put the lid on and shake well to ensure thorough mixing.
- Leave out at room temperature (about 70 degrees) for 14 to 18 hours or until coagulated.
- Save 2 tsp per liter or quart as a starter for your next batch.
If your batch is somewhat watery, here's how to correct the problem:
- Line a non-metal colander or sieve with a double layer of freshly washed cheesecloth.
- Suspend the draining device over a bowl that will hold at least 2 cups of liquid.
- Place in refrigerator for about 8 hours.
- Scrape the thickened yogurt into a clean container. Discard the watery 'whey' or save to boost the nutritional value of soups, soy milk smoothies, etc. Wash and reuse the cheesecloth.Soy milk yogurt tastes almost identical to its animal product counterpart.
- It can be used in any recipe calling for yogurt, although the color is a soy bean yellow-gray, not white.
- As with any other yogurt, it will 'curdle' and separate if exposed to high heat.