Hi friends,
Today's recipe is a thick creamy soy yogurt that sets like a charm without any yogurt
maker. It's delicious and cost a fraction of the price of store-bought vegan yogurt.
We only need two ingredients - soy milk and some kind of starter. The process is much
simpler than you think and I'll be sharing a few key points for successful yogurt every
time. Once you get the hang of it, you may never buy dairy-free yogurt again.
It's Teenuja here from Veganlovlie. Welcome to our lovely kitchen where we cook up simple
delicious veggie meals.
I've in fact already shared this recipe a few weeks ago on the blog at veganlovlie.com.
The direct link to the printable recipe is in the description. I thought you might appreciate
a video to help you along with the step-by-step process.
I'm starting off by placing some dried soy beans to soak in plenty of water for about
8 to 12 hours. This is to make the soy milk.
Homemade soy milk has a much higher protein content and contains nothing but soy beans
and water. These are crucial for successful soy yogurt.
Check the blog post for a few good quality store-bought soy milk options.
Soaking the beans make them much more digestible as a lot of the gassy substances are leached
into the water.
After 8 to 12 hours, drain all the water and rinse the beans. Then blend 1 cup of the soy
beans with 2 and a half cups of fresh water for about one minute in a regular blender
or 30 seconds in a high speed one.
You can in fact use the same process to make almond or cashew yogurt for a soy-free version.
To strain the mixture I line a jug or bowl with a piece of fine muslin cloth, you can
also use a nut milk bag. Then, I find it easier to pass the mixture through a strainer first
to remove the coarser pulp.
This leftover pulp which is known as okara can be used for other recipes like burgers
or cookies. Bear in mind that this okara is from raw uncooked beans. So whatever you make
with it, it will have to be properly cooked or baked.
Once the coarser pulp is strained, just close the cloth or bag with the remaining pulp and
squeeze the rest to extract the maximum milk.
Now just repeat this process with the rest of the beans.
Save the okara and freeze it until needed. Some of you have been requesting the recipe
for making okara tempeh. So, I'll be sharing my method for this some time in the near future.
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if you don't want to miss the video or any of our future videos.
The soy milk that has been extracted is raw and needs to be cooked before consuming. So,
place it in a saucepan and heat it on medium temperature for about 12 to 15 minutes. Stir
occasionally to prevent the milk from scorching.
The heat will denature the protein and this allows the starter culture to grow and thicken
the milk properly.
You will start to see some skin forming on top of the milk after some time. This is known
as bean curd skin, tofu skin or yuba. It is sold as fresh or dried in Asian grocery stores
and it's pretty delicious.
After about 15 minutes, turn off the heat and remove the bean curd skin. Save it for
other recipes like you can just add it to tofu scrambles.
Or we also have a couple of recipes on the channel. Check the description for the links.
Now, the milk is ready and we can make yogurt.
The milk should be at around 42C to activate the starter. If you don't have a thermometer
like me, you can test the temperature with touch. Make sure you hand is really clean.
You should be able to hold your knuckle in the milk comfortably for at least 8 seconds.
The milk should feel warmer than your body but not hot. The yogurt bacteria will die
at temperatures higher than 50C.
For the starter, I am using the powder from four probiotic capsules that you can find
at your pharmacy or online. I've left some links on the blog post for a couple of options
and the one that I am using. I've had consistent and excellent results with these probiotic
capsules. Open each by pulling it apart and sprinkle the powder onto the milk.
Stir and make sure the powder is completely dissolved in the milk.
Now, pour the milk into really clean or sterile pots. You can sterilise the pots by boiling
them in water or by baking them in the oven for about 10 minutes at 200 degrees Celsius.
Place the lids on and close them tightly. Leave the pots for about 8 hours in a warm
place above 30 degrees Celsius. I usually place them in the oven with the lights turned
on. You can also use a crock pot or electric pressure
cooker if there is a yogurt setting.
After about 8 hours, the yogurt will be fully set and you can transfer it to the refrigerator
to chill before consuming.
This yogurt sets really well and is quite firm. If you like more of a creamy yogurt,
you can whisk it into a smoother creamy texture.
This first batch of yogurt will be really tangy. It is more to create a starter. So,
once you've made your first batch of yogurt, you can now use about 1/2 cup from this batch
as the starter for your next batch. You don't need to keep using the probiotics capsules.
Just stir in the yogurt with the milk. Make sure the yogurt is not cold when you do this.
You can leave it for a couple of hours at room temperature before adding it to the milk
for your next batch. Like this, you'll have an endless supply of homemade yogurt if you
save a little from the previous batch. And the taste and texture will improve with each
batch as the culture develops.
I hope you'll enjoy making your own yogurt at home. As mentioned before, you can find
the printable recipe on our website along with some additional tips. If you give this
recipe a try, send us a picture and tag us on Instagram @veganlovlie #veganlovlie
If you've enjoyed this recipe, a thumbs up or a comment is always welcome. Also share
this recipe with your friends. Because all of you here are our juice and if we feel enough
love, we'll sure be making more videos.
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See you in our next video. Bye.