Non-dairy yogurt is a beautiful thing and there are already a few out there. However, if you’re in Western Australia and you’re a Vegan, you’re not exactly drowning in Soygurt options.
I tend to have a particular knee-jerk reaction to this type of problem that I’m sure many people other than myself have experienced. The problem is having a craving for a particular food and not being able to find even a remotely vegan (or delicious) alternative.
The solution I find the easiest (most of the time), is to make my own…
The internet is a fantastic resource when you don’t know something. I tell that to my clients, my friends, even my semi-computer-literate mother. “Google it!”.
And I did. I would like to largely credit Sayward Rebhal and her fabulously work here over at Bonzai Aphrodite. It took me forever to find a suitable starting culture for this project, so a huge thanks to her for that.
Now, I could ramble on for a paragraph or two about the history of yogurt, blah blah blah, Ancient Greeks and other dairy stuff, but I wasn’t around then, so I’m no real expert. But what is important to know to understand yogurt (yes, I mean understand, it is a living thing after all. It has a culture all of its own /feels dirty after punnage…) is that the simple process of cultivating bacteria, namely in this case Lactobacillus Acidophilus and Bifidobacterium Lactis organisms. Introduce them to soy milk, incubate in the right conditions et voilà! Soy Yogurt.
- 1L soy milk
- 1 Tbsp tapioca starch
- 1 Inner Health Plus dairy free capsule
- 1Tbsp sugar (optional)
- Yogurt Maker; I have an Easiyo Yogurt Maker my mum had lying in a cupboard that I appropriated. They are cheap to buy (~$20) but they do come with a dairy-based yogurt satchel so you may want to shop around for a secondhand one yourself.
- 3-4 layers of muslin for straining.
- A strainer.
- A storage container to keep the yogurt in.
The First Batch
- Place a cup of the soy milk into a saucepan on a gentle heat.
- Add the tapioca starch and stir well, making sure you combine fully.
- When the starch is disolved take off heat and allow mixture to fully cool to room temperature.
- Split open the capsule and add the contents to the mixture and thoroughly combine.
- Follow your yogurt maker’s cooking instructions. I would suggest experimenting with incubation times with different batches a little just to see if you get a difference in yield or quality (I tend to leave mine a little longer but mostly because I like to sleep in)…
- Once the cultures have consumed the soy milk to make your new, quite runny, yogurt, it is ready. But if you prefer yours a bit thicker, or if you are intending to add flavouring to it, the next step is to remove some of the excess water.
- To do this, the best method I have found is pouring your yogurt into a strainer lined with muslin, over a bowl. Leave it to drain for at least 30minutes. 2 hours will produce quite a thick yogurt which is good if you plan on thinning it down with some kind of flavoured syrup.
- Store in a container for 2-3 weeks. It keeps surprisingly well.
The Next Batch
If you already have some yogurt you made earlier the process becomes even simpler.
- Place 2-3 Tbsp yogurt into the yogurt making container you are using.
- Top up the jar/container with soy milk (should be just under a litre).
- Follow your yogurt maker’s instructions.
- Strain yogurt in muslin.
You can do this continuously however I would suggest not doing it more than 5-7 times for quality purposes however I am still experimenting with this number.
This yogurt is great for a huge variety of dishes from tzatziki and raita to cupcakes, or just plain old museli and yogurt for breakfast.