Keep fighting the good fight flame, one day we will beat such prejudices and every disaccharide shall be free to be digested equally by all.
Is making soy yoghurt a complicated process?
You made her laugh
To be honest it wasn't more complicated than making the other kinds of yoghurt. We have an Easiyo yoghurt maker (although a wide-necked thermos works too I'm told) that we got for a few quid on eBay. Easiyo sell sachets of yoghurt mixes but we wanted to figure out how to make our own.
The way that works for us is to use about a teaspoon or so of "starter"* in the prepared milk (soy or whole).
To prepare it I take a litre or so of milk and put it in a bowl and microwave it for about quarter of an hour or so. Long enough for it to boil for a bit. If I don't then other things tend to grow along with the yoghurt. Mmmmm yeasty, fermented yoghurt
Once that has cooled down to a fairly sensible temperature (I haven't used a thermometer - maybe 40 - 50ºC or so. Slightly warm to the touch but not warm enough to kill bacteria) in goes the starter.
The container then goes in the hot water bath for anywhere from 6 - 20 hours. I'm still figuring out the timing. The previous batch of whole milk took a long time whereas last night's took six hours or so. I was surprised to see it was already ready.
Depending on how much whey has separated from the curds I either drain some of it off or leave it. Once it's not too liquidy I whisk it a bit to get a nice texture.
*"starter" - originally we bought a small pot of natural yoghurt (with "live!" and similar written on it) for about 59p from Tesco. Since then we've just used a spoonful from previous batches. More seems to actually have worse results. I'm still figuring out the quantities.
At some point I plan on making a video of the process. Not until I've got it better figured out, admittedly.
I'm roasting a roast. Omnomnom.
Jealous over here.
We're having meaty pierogies though so it's not all bad.