Culturing: 8-12 hours
Storage: Refrigerator (3 weeks)
Yield: 4 cups per batch
Preparing soy yoghurt at home is as easy as making dairy-based yoghurt.
Ingredients:
4 cups soy milk
2 tablespoons soy protein powder
2 tablespoons raw sugar OR honey (food for culture)
Freeze dried yoghurt culture (1 dose)
Electric Yoghurt Maker
Mix all ingredients and place into yoghurt maker for 8-12 hours.
Insulated Yoghurt Container
Combine milk, powder and sugar. Heat to 40’C (105'F). Add starter. Keep warm for 8-12 hours.
When yoghurt is ready, refrigerate and use within 3 weeks.
Acknowledgement
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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