So, I finally achieved a soy yogurt at home. I started with this recipe and adapted it to using powdered soy milk. The result? A slightly tangy creamy (but noticeably low fat) vegan yogurt.
1 quart of soy milk, made with NOW foods soy milk powder
1 teaspoon of agar powder
1 package of Bella + Bella non dairy yogurt starter
Procedure: I have a pyrex mixing cup that holds a quart. I started by weighing out 20 ounces of water and 12 TB of milk powder. Once that was stirred in, I added another tablespoon (for a total of 13) and brought the water up to the four cup mark. I took the temperature and then microwaved it to get it all the way up to 180 degrees (per the starter instructions). There's something about that temperature that denatures the milk proteins and allows them to bind together.
I carefully stirred in the agar and left the thermometer in the measuring cup until it got to 108 degrees. I then mixed in the starter, making sure to whisk it well.
This got poured into my jars (which were sterilized) and set to culture. I started at about 10:30 am and let the culturing go until about 5:00 am the following morning. I use this EuroCuisine Yogurt Maker.
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