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Soy Yoghurt

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Ingredients

1 litre(s)

Soy Yoghurt

  • 1 litre Vitasoy Original Organic Soy Milk
  • 30 grams raw sugar
  • 1 teaspoon vanilla extract
  • 1 dose Green living Non-Dairy Yoghurt Culture
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  • 6
    12h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. 1. Add soy milk, raw sugar and vanilla extract to bowl 8min/Sp4/40 degrees

    The sugar, honey, agave nectar, maple syrup or golden syrup, is added as a food source for the living culture, and is optional. You should try with, and without, to find your preference.[/i]

    2. Add 1 dose of Green Living Non-Dairy Yoghurt Culture to the bowl. 2mins/Sp5

    3. Add yogurt mix to thermoserver and wrap in a large tea towel or small blanket. Place in a warm dry place like a microwave or oven that are not in use. Maintain the milk mixture between 37° and 43° C for 8-12 hours, or even longer.

    I use an electric yoghurt maker which I purchased from Green Living Australia to esure that my yoghurt was perfectly temperature controlled all year round. I simply pop the yoghurt in after step 2 and leave for 12 hours.


    A thermos style yoghurt maker will have directions on maintaining the heat. The only change required here is that in an EasiYo system for example, you should not fill the external container so high with boiling water, as to have it come in direct contact with the yoghurt container as this may scald, and kill some culture. Just fill it to the level of the hole in the baffle, and this will give you the benefit of a heat reservoir, without risking scalding or killing the culture.

    To check if your yoghurt is ready, press a spoon into the surface of the yoghurt and see if the impression of the spoon is left. If so, it is done.

    Chill for a few hours, then mix in fruit, jam, or even trail mix, as the yoghurt is served, or eat plain, over homemade apple pie perhaps.

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Accessories you need

  • Spatula TM5/TM6
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Tip

Every brand of soy milk is slightly different, so try different brands.


Store bought almond milk will never ever work when making home made yoghurt, if you want to make almond yoghurt then you will need to start off by making your own almond milk from home.


The yoghurt culture acts, and grows by eating the available sugars, or carbohydrates, and turning them into an acid. If you like a more acidic yoghurt feel free to vary the quantity of sugar, or even try sucrose, which is just a more complex sugar

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for your recipe. I've been limited to the...

    Submitted by Laurakaren on 1. December 2017 - 21:02.

    Thanks for your recipe. I've been limited to the commercially made Soy Life Vanilla Yoghurt which is no good in savoury recipes as it is sweetened so I'm looking forward to making my own!

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