Recipe courtesy of:
Fatfree
Vegan Kitchen
1. Take 1/2 cup of plain soy yogurt out of the refrigerator and allow it to come to room temperature.
2. Put a kettle or pot of water on to boil. While it's heating, gather your materials:
3. When the water boils, scald the dinner plate first, making sure that the whole surface comes into contact with the water. Then scald the other utensils, including the thermometer, and place them on the plate. Be sure you also scald the hand blender or whisk, the bowl, and the yogurt maker's container and anything else that might come into contact with the yogurt. You don't want any stray bacteria growing in your yogurt!
4. Put two cups of the soymilk into the bowl and sprinkle it with a teaspoon of the agar powder. Allow it to soften for a few minutes. Then place the bowl in the microwave and set it on high power for about 4 minutes. Stir every minute until it reaches a boil.
5. When the soymilk reaches a boil, remove it from the microwave and add the remaining two cups of soymilk. Stir well. Put the food thermometer into the milk and wait until the temperature drops to about 115° F. While you are waiting, stir the soymilk every once in a while to keep the agar from gelling.
6. Plug in your yogurt maker to begin warming it.
7. When the temperature of the soymilk drops to 115° F, add the 1/2 cup yogurt. Blend it in very well using either a whisk or hand blender. Pour it into your yogurt maker's container and place inside the yogurt maker.
8. Check the yogurt after 5 or 6 hours. If it's as tart as you'd like, you may stop then, but normally it will take about 8 hours to reach the right tartness. (I find that when I use store-bought yogurt as a starter, it takes much longer, often 12 hours, to be ready.) Do not worry if it has separated. When it seems tangy enough, remove it from the incubator and whisk or blend it well with the hand blender. Put it into the refrigerator and chill for several hours. Your yogurt will now be ready to use.
Once your yogurt is made, you can mix it with fresh or thawed fruit, use it in smoothies, or use it in any recipe calling for yogurt. Be sure to save 1/2 a cup to use as your next yogurt starter.Copyright 2006 Susan Voisin and
Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link
to http://blog.fatfreevegan.com/2007/01/making-soy-yogurt.html