Hip Mama wrote:
>
Any ideas?
> Thanks!
> ~Kat

I haven't tried, but try on rec.food.veg.cooking. I'd gamble my life
that someone there has tried it.
blacksalt

"kalanamak" > wrote in message
...
> Hip Mama wrote:
> >
> Any ideas?
> > Thanks!
> > ~Kat
>
> I haven't tried, but try on rec.food.veg.cooking. I'd gamble my life
> that someone there has tried it.
> blacksalt

Thank you ... I just posted there
~Kat

In article >,
"Hip Mama" > wrote:

> Can I make my own soy yogurt out of soy milk?
> I have made my own yogurt in the past but w/ regular cow's milk, since DD
> has been diagnosed w/ a dairy allergy I have been buying her soy milk and
> yogurt, she loves both but the soy yogurt is very costly .... so .. I'm
> wondering if I can make it myself and if the process is the same for cow's
> milk. Any ideas?
> Thanks!


The following is from the University of Illinois. The recipe calls for
using yogurt as the starter, but I image the yogurt starter commonly
available at health food stores will work also; IIRC, the Solgar brand
does not contain dairy. The recipe seems to basically be the same as for
dairy yogurt:

<http://web.aces.uiuc.edu/faq/faq.pdl?project_id=1&faq_id=687>

Soy Yogurt

Ingredients:

4 cups soymilk either commercial or home made soy milk by INTSOY method
(see recipe for soymilk)
2 to 3 tablespoons plain commercial yogurt (Dannon Plain Yogurt, etc)
5 tablespoons cane sugar
1 teaspoon vanilla flavor or other flavor as desired

Optional: Fruit preserves

Method:

1. Heat the pasteurized soy milk to 194oF (90oC) .

2. Add sugar to the heated soymilk base and keep the temperature at
194oF (90oC), heating only long enough to dissolve the sugar. Add
flavor.

3. Cool the milk to 122oF (50oC). Add the commercial yogurt, gently mix
the contents thoroughly and avoid the formation of foam. Pour the milk
into cups and then seal with a cap.

4. Immediately place the cups into an incubator, or an oven at 106oF
(41oC) for approximately 5 hr. After 4-1/2 hr of incubation, closely
monitor the pH of the yogurt. When the pH reaches 4.3 or desired
sourness, transfer the yogurt to a refrigerator at 36oF (2oC).

5. After 12 hr refrigeration, the yogurt can be served.

Option: To make yogurt with fruit on bottom, place 2 to 3 teaspoons
fruit preserve into the bottom of each of the yogurt cups. Gently fill
the mixture from step 3 into yogurt cups to near the top and then seal
with a cap. Soy yogurt can be made by a yogurt maker following the
instruction.

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On Sun, 29 Feb 2004 13:48:03 -0500, "Hip Mama" > wrote:

>Can I make my own soy yogurt out of soy milk?
>I have made my own yogurt in the past but w/ regular cow's milk, since DD
>has been diagnosed w/ a dairy allergy I have been buying her soy milk and
>yogurt, she loves both but the soy yogurt is very costly .... so .. I'm
>wondering if I can make it myself and if the process is the same for cow's
>milk. Any ideas?

you can make kefir from it nut milk rice milk too. tastes better and is better
for you are easier to make. you just put the kefir grains in the milk and leave
it for a day or two. the only hard part is finding the kefir grains.

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