Soya yogurt

Yaourt au soja

I haven’t actually changed the way I eat a great deal since going vegan. Chickpeas, lentils, beans, whole grains and fresh, seasonal fruit and vegetables still form the basis of my favourite dishes.

The main difference is probably that I’ve swapped the local ewe’s milk yogurt for home-made soya yogurt. It’s light, easy on the digestion, and makes a delicious dessert as well as a healthy addition to sauces and salad dressings.

In the photo above, it’s sweetened with redcurrant jelly and sprinkled with wheatgerm.

All you need to make this yogurt is soya milk and soya yogurt. What you don’t need is an electric yogurt maker. Even a thermometer is superfluous.

1 litre (35 fl oz) plain soya milk
2 tbs plain soya yogurt

Put the yogurt in a 2-3pt bowl and whisk.

Heat the milk gently in a non-stick saucepan. You should just be able to hold a finger in it for a few seconds before it feels too hot.

Pour a little of the warm milk onto the yogurt and whisk well. Add the rest of the milk, still whisking, then cover at once with cling film.

Wrap the bowl in an old bath towel, making sure to leave no gaps.

Leave for at least eight hours (overnight, for instance) at room temperature, remove the towel and put the yogurt in the fridge. It keeps well for one to two weeks.

You can use the last two tablespoons of yogurt for the next batch, but after five or six batches it’s best to start afresh with a bought yogurt. Otherwise the bacteria gradually lose their energy and the yogurt sets less well.

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4 Responses to “Soya yogurt”

  1. Berti says:

    wow do you really mean it DOES set up, as in the picture? I have to got to try this!

  2. Pauline says:

    Berti,
    It certainly does, and is much cheaper than buying soya yogurt all the time. Let me know how it goes.

  3. Hel says:

    First batch didn’t set – perhaps the milk wasn’t hot enough, or the room was too cold overnight. However I persevered with the same batch, reheating it and dividing it into two portions. I seem to have got there in the end.

    I will continue to experiment. I like Alpro unsweetened soya milk but had doubts about the soya yog I used as starter. I’d never tried soya yoghurt before and it tasted of cardboard. Think the brand was ‘Sojasun’ or something. Will try something else next time – any recommendations?

  4. Pauline says:

    Hi Hel, and sorry to take such an age to get back to you.

    I’ve used Sojasun yogurt successfully but usually stick to organic brands like Bonneterre. You do need to make sure the milk is warm enough. A lot of recipes say “tepid” or “lukewarm”, which is open to interpretation: anything from “with the chill just taken off” to “nice warm bath temperature”. You should definitely aim for the higher end of the scale.
    It’s true the taste of soya yogurt takes some getting used to…

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