Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Homemade soy yoghurt (strawberry)

3 Comments

Strawberry soy yoghurt

Strawberry soy yoghurt

Despite my seeming obsession with coconut yoghurt, I realised I have been remiss in updating Plant Based Munchies on the fact that we actually are now making homemade soy yoghurt as our staple. The kids, much to my devastation, don’t like the strong coconut flavour of coconut yoghurt! Unbelievable, I know!

I am pretty firmly in an anti-commercial soy yoghurt camp at the moment. They are SO expensive for what they are, and even the plain soy yoghurt is incredibly sweet. So I like this. And so do the kids. Their favourite has actually been mango but this week will be a strawberry adventure for them 😉

I’m also enjoying using the plain yoghurt in cooking. It’s new-ish to me – I have never really done it in the past. But now that we have yoghurt easily and economically available, it’s all good!

Below are two different recipes. You can decide 😉

First let me say, you don’t have to use soy milk. The important thing is that the milk you use has a decent fat content (i.e. 4% or more). My favourite for yoghurt is Bonsoy because it is such a quality soy milk and such a mild flavour but it IS the most expensive soy milk possible so it’s up to you. Sometimes we do combinations, sometimes we add in rice milk too. You could do a combination of rice milk and coconut cream if you like (lessens the coconut flavour but increases the fat content of the rice milk).

The other thing really is that you can choose however you want to thicken it or IF you do. Runny yoghurt is fine too, it’s just runny.

Anyway here’s:

Recipe 1

500ml organic (non GM) soy milk

1/3 tapioca starch

1 T rice syrup

1/4 cup soy yoghurt

1 tsp vanilla extract

Whisk starch into soy milk and add other ingredients.

Place in a yoghurt maker for 8 hours and then refrigerate.

(It may help to warm the milk (not boil) before this process to help incorporate the starch and kick off the yoghurt fermentation process).

Recipe 2

 600ml soy milk

1 T xanthan gum

1 T rice syrup

1/4 soy yoghurt

1 tsp vanilla extract

Heat soy milk until warm and whisk in xanthan gum until smooth (use a stick blender if required).

Add in rice syrup and vanilla, and cool to luke warm before adding in yoghurt.

Place in yoghurt maker for 8 hours.

If you need other ideas to keep yoghurt warm other than a yoghurt maker, see this post here.

Yoghurt is not a difficult process. It seems it, but there are sooo many options, it’s hard to go wrong. I’ve found the yoghurt will thicken in the yoghurt maker but it really sets once it is refrigerated.

For the pictured strawberry yoghurt, I just processed 1 cup of yoghurt with 1 cup strawberries (approximately). Yum! If you like a sweeter yoghurt, feel free to add more sweetener.

Luck!

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Author: Rah

www.plantbasedmunchies.wordpress.com

3 thoughts on “Homemade soy yoghurt (strawberry)

  1. Hi
    This may sound like a stupid question but what does the yoghurt maker actually do? Does it just warm it gently? I am just wondering if I replicate it without one…
    Mark
    http://herbifit.wordpress.com

    • Hey there Mark. A yoghurt maker literally just keeps yoghurt warm. It’s not something you need to spend stacks of money on! It IS easier in that you set a time limit and walk away without worry – but I was making yoghurt ok before hand by placing a jar in an oven mit, in a small esky overnight and that kept warm enough! I have also read of people putting their jar of yoghurt on their modem with a desk lamp shining down on it overnight. It doesn’t need much so you can do it yourself if you get creative, I’m sure! 🙂

  2. Thanks Rah. I’ll have to give it a go at some point. I’ll add it to the list 🙂

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