A couple of days ago, I made soy yogurt using Bryanna Clark Grogan’s recipe. Since I follow her directions almost to the letter, I won’t repeat them here. I will say that it took my yogurt a lot less time than she indicates; after just 6 or 7 hours, mine was as tart as I was willing to let it get. I incubated it in a thermos placed inside an electric oven with the light on, so maybe that’s the perfect temperature for yogurt.
Last night I whipped up a quick, healthy dessert. I took the soy yogurt (soygurt?), sweetened it with some agave nectar, and flavored it with a drop of vanilla. (I’m using this super-concentrated vanilla my mother brought back from somewhere in the Caribbean, so when I say a drop, I mean that literally; you may want to use more of the regular, American kind.)
I spooned the sweetened, flavored soygurt into fancy glasses (shown here is the Beefeater Gin Slant-Stem martini glass), dropped some blackberries on top, and drizzled it all with a little more agave nectar. It tasted delicious–and using fancy glasses makes it fun.
Agave Note: Vegans avoid all products made from or by animals, including insects, so honey is out. Agave nectar is a good replacement, though. You can find it in natural food stores and even some supermarkets now. The flavor is milder than honey, but it’s actually sweeter, so you can use less.
MarionAugust 10, 2013 at 1:19 am
I just found this page – unfortunately the link ” Bryanna Clark Grogan’s recipe” doesn´t work anymore. Could you perhaps tell us the secret of the perfect vean yogurt? Thanks so much!
Susan VoisinAugust 10, 2013 at 8:10 am
Sorry about that! Bryanna removed that page and I’ll have to see if she has it posted somewhere else now. In the meantime, here’s a link to my full recipe for soy yogurt: https://blog.fatfreevegan.com/2007/01/making-soy-yogurt.html