After discovering that inner health plus dairy free is vegan, and snatching up one of the yoghurt makers that ALDI was selling a while ago, I set myself on the task of creating the finest plain vegan yoghurt my suburb had ever seen.
I searched a few sites looking for advice on how to make it and ended up with this thread at veganfitness.net and Bryanna Clark Grogan's page.
Here's my recipe:
Ingredients
1.5 litres of malt free soy milk
5 capsules of Inner Health Plus dairy free
Method
- Bring soymilk to boil and let cool to about 40 degrees celsius.
- Stir in the contents of the 5 caps.
- If you have a yoghurt maker just follow the instructions. If not, wrap in a blanket and keep it in a warm place overnight or even longer. I kept mine going for 36 hours.
It won't be quite like commercial yoghurt, as most of them use thickeners, but it's good enough for me.
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| Yoghurty enough |
* Prizes for knowing where the quote in the post title comes from. First person to answer will receive a firm handshake and/or a pat on the back the next time I see them. Good luck.
You can try stirring in 2 tbsp of tapioca starch prior to heating the milk to get a thicker yogurt.. I do that with my coconut milk yogurt and it works a treat! xx
ReplyDeleteThanks Lexi. I was thinking of just using agar-agar next time, but will try your suggestion too.
ReplyDeleteYou rock!!!
ReplyDeleteThanks K. :)
ReplyDeleteAn update for the yoghurt lovers. A friend made a batch using 5 caps per litre and fermented it with a fancier yoghurt maker for about 8 hours and got awesome results. Keep experimenting folks and let us all know how you go.