How to Make Soy Yogurt
Doctors often recommend soy-based products for patients with lactose intolerance to avoid the abdominal pain, bloating, gas, diarrhea and nausea caused by consuming dairy products. It contains live bacteria that foster a healthy digestive system. Soy yogurt is tasty on breakfast cereal, in smoothies and other recipes. The consistency differs slightly from diary yogurt; however, it is a very tasty substitute for diary products in recipes.
Things You’ll Need:
- 5 ounces of soybeans or 1.06 quart of purchased soymilk
- 4 quarts of water
- 4 tablespoons of starter or plain soy yogurt
- Blender
- 1 tablespoon soy protein
- 1 tablespoon sugar
- Pan
- Spoon
- Thermometer
- Scald the beaters, spoon, thermometer and pan. This will ensure that no stray bacteria mixes with the ingredients for the yogurt.
- Bring 3 quarts of water to a boil.
- Remove from heat and immediately pour in the split soybeans.
- Allow the soybeans and water to cool for six to 12 hours.
- Drain the water from the beans.
- Add 1 of cold water and mix with a blender for 3 minutes.
- Squeeze the mixture through the cheesecloth to separate the soymilk from the solids.
- Add 1 tablespoon of soy protein and 1 tablespoon of sugar to 1.06 quarts of soymilk before bringing the soymilk to a boil for 10 minutes. The soy protein will thicken the yogurt to a consistency similar to dairy yogurt.
- Allow the soymilk to cool to 107.6 to 113 degrees Fahrenheit. Measure with a thermometer to assure proper temperature.
- Skip the above steps if you are using purchased soymilk. Heat the purchased soymilk to 107.6 to 113 degrees Fahrenheit. Check with a thermometer for a precise reading.
- Add 4 tablespoons of starter to the soymilk.
- Mix well with a sterile spoon.
- Place the yogurt in an oven at 107.6 to 113 degrees Fahrenheit for five to six hours.
- Wait till the yogurt becomes firm then chill in a refrigerator.