5 ms·

You can also make Yogurt out of soymilk. Not every milk that you can buy in the store will work, but it works just the same way. What works for me is: - Heat

You can also make Yogurt out of soymilk. Not every milk that you can buy in the store will work, but it works just the same way. What works for me is: - Heat up the soymilk to 45 °C - Put in the yogurt culture or a tablespoon of the leftover yogurt - Add a tablespoon of sugar - Fill into an isolating container and wait for 8+ hours - Put the yogurt into the refrigerator - Consume yogurt but save a spoon for the next batch I've found that when starting from culture it takes a couple batches until the yogurt gets really good. After that there didn't seem to be an upper limit on how long you can keep making yogurt from the old batches, although it can get bad if you wait for too long with starting a new batch.

vinay427 6y ago
I've actually found that it doesn't usually make a noticeable difference for soy yogurt whether I heat the yogurt to 45 °C or some lower temperature or even at all, at least when using a electric yogurt maker (or other device with active heating). Maybe I need to try them side-by-side because I assume there's some reason many people suggest heating the milk first. I just mix the existing soy yogurt with soy milk, both of which only consist of soybeans, water, and cultures which seems to be the most reliable option. It involves virtually no effort this way.
- AnonC 6y ago
  With a yogurt maker there’s no need to preheat it since the appliance will take care of heating and maintaining the temperature. But if you make soymilk yourself, the milk has to be cooked for sometime (regardless of whether you’re going to consume it directly or make yogurt with it).
AnonC 6y ago
> You can also make Yogurt out of soymilk. Not every milk that you can buy in the store will work, but it works just the same way. You can also make it with peanut milk, coconut milk, cashew milk and other combinations. The process is the same, but the results will be different because of the inherent nutritional composition of the base ingredients. Store bought milks may have additives that hinder this process. It’s better to make the milk at home and then start it.

vinay427 6y ago

I've actually found that it doesn't usually make a noticeable difference for soy yogurt whether I heat the yogurt to 45 °C or some lower temperature or even at all, at least when using a electric yogurt maker (or other device with active heating). Maybe I need to try them side-by-side because I assume there's some reason many people suggest heating the milk first. I just mix the existing soy yogurt with soy milk, both of which only consist of soybeans, water, and cultures which seems to be the most reliable option. It involves virtually no effort this way.

AnonC 6y ago
With a yogurt maker there’s no need to preheat it since the appliance will take care of heating and maintaining the temperature. But if you make soymilk yourself, the milk has to be cooked for sometime (regardless of whether you’re going to consume it directly or make yogurt with it).

AnonC 6y ago

> You can also make Yogurt out of soymilk. Not every milk that you can buy in the store will work, but it works just the same way. You can also make it with peanut milk, coconut milk, cashew milk and other combinations. The process is the same, but the results will be different because of the inherent nutritional composition of the base ingredients. Store bought milks may have additives that hinder this process. It’s better to make the milk at home and then start it.