Vegan Yogurt Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Allow 5 min to prepare,
1: -2 days to ferment,
To make 1 Pt. 6, 1/2 C Svg
3 1/2 tbsp: Starter culture,
1 pint: Soya milk,
Directions:
Directions:
Divide the starter culture equally between 2 or 3 storage jars (jam
jars are ideal) then fill each jar with soya milk, seal and shake
vigorously.
Place in the refrigerator till fermented (1-2) days.
------- Each 100 g provides: 52 Cal, 3 g pro, 2
g fat, 2 g carb 1 g fiber
------- Note that this simple method will only
work with the opportunistic culture that occasionally arrives to
thicken an uncovered jug of soya milk that has been in use for a day
or two. Of course, once youve got some and made your first batch,
you can reserve 2-3 table- spoonsful as a starter for the next.
Also note that the very first batch you make will be little more
than a thickened, mildly flavored milk, but the taste will gradually
strengthen and the texture gradually thicken from batch to batch. If
you want to strengthen the taste of the batch you have at hand,
simply stir in a little lemon juice.
With this method there is no need to keep the jars warm during
fermentation -- once youve filled and shaken them you can simply put
them in the fridge to ferment and forget about them for a day or two.
This yogurt is excellent poured over breakfast cereals, fresh fruit
and puddings, or stirred into soups, just before serving. Its also
all right for making Lassi though youll probably need to add a
little lemon juice as already mentioned.
Source from luhu.jp
Divide the starter culture equally between 2 or 3 storage jars (jam
jars are ideal) then fill each jar with soya milk, seal and shake
vigorously.
Place in the refrigerator till fermented (1-2) days.
------- Each 100 g provides: 52 Cal, 3 g pro, 2
g fat, 2 g carb 1 g fiber
------- Note that this simple method will only
work with the opportunistic culture that occasionally arrives to
thicken an uncovered jug of soya milk that has been in use for a day
or two. Of course, once youve got some and made your first batch,
you can reserve 2-3 table- spoonsful as a starter for the next.
Also note that the very first batch you make will be little more
than a thickened, mildly flavored milk, but the taste will gradually
strengthen and the texture gradually thicken from batch to batch. If
you want to strengthen the taste of the batch you have at hand,
simply stir in a little lemon juice.
With this method there is no need to keep the jars warm during
fermentation -- once youve filled and shaken them you can simply put
them in the fridge to ferment and forget about them for a day or two.
This yogurt is excellent poured over breakfast cereals, fresh fruit
and puddings, or stirred into soups, just before serving. Its also
all right for making Lassi though youll probably need to add a
little lemon juice as already mentioned.
Source from luhu.jp