how to make soy yogurt?

Answer 1

Make Soy Yogurt
6 cups of fresh organic soy milk made using the SoyQuick Soymilk Maker
1 sachet of Yogurt L+ vital-Ferment culture
1 tablespoon Pomona's Universal Pectin powder(This is available in most health food stores, many supermarkets, and you can order it online)
PLUS 1 Tbs. of calcium water (the calcium powder and instructions for making this are in the pamona's package) (This is to set the pectin-- this type of pectin sets with calcium rather than sugar, as is the case with ordinary fruit pectin.) NOTE: IF YOU ARE USING CALCIUM-FORTIFIED SOYMILK, you don't need to use the calcium water.
IF YOU ARE USING THE YOGURT ONLY TO MAKE YOGURT SHAKES AND SMOOTHIES, OR FOR MAKING SOY YOGURT CHEESE, ELIMINATE THE PECTIN.
(STABILIZERS FOR SOY YOGURT:Why do we need one? Because of a different type of protein than dairy milk, soy yogurt just does not set as firmly as dairy yogurt.)

TO MAKE FRUIT-FLAVORED YOGURT, I simply add my favorite low-sugar jam to the yogurt just before eating.

EQUIPMENT:
Sterilize all containers, lids and everything that comes into contact with the soymilk and yogurt by scalding with boiling water. This protects the yogurt from stray bacteria.

Have ready your yogurt-incubating paraphernalia. You will need an inexpensive glass candy thermometer, which you can buy wherever kitchen utensils are sold. (You can also use a dairy thermometer, but they are more expensive.)

When you use soymilk to make yogurt, you need to add some type of sugar and some salt because the starter needs some sugar to feed on, and soy does not contain the natural sodium that dairy does. As soon as you strain your soymilk, add your sweetener and salt (Bryanna uses 1 ½ Tbsp organic sugar or maple syrup and 3/8 tsp of salt), and add the kosher gelatin at the same time while the milk is still very hot. Whisk it until dissolved.

Add half of the soymilk (3 cups) to a scalded stainless steel pot, or a Pyrex bowl or measuring vessel that can go in the microwave, with plenty of headroom so that it won't boil over. Beat in the Pomona's powder with a hand immersion blender (OR, you can mix the milk and Pomona's in a blender and then pour into your cooking vessel). Heat to boiling and simmer 1 minute, or microwave for 1 minute. Now add the remaining soymilk. If your milk is cold, the lower temperature will bring down the temperature of the heated milk-- if you're lucky, to the right temperature! If it doesn't, cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.

Once the temperature is about 115 degrees F, whisk in the calcium water (DO NOT ADD THIS IF THE SOYMILK IS CALCIUM-FORTIFIED) and 1 sachet Yogurt L+ Vital-Ferment. Whisk well (or use a scalded hand immersion blender) to distribute the soy yogurt throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or container, cover and incubate for 10-12 hours (see below for four ways to incubate). Soy yogurt tends to be mild, so it needs longer to develop the characteristic tartness that we are used to.

During fermentation, avoid disturbing the equipment. If a yogurt maker without an electrical branch connection is used, regular temperature control will be necessary.

After fermentation, set the yogurt in the refrigerator for 12 hours to ripen and allow the full development of the yogurt flavor.

Yogurt Mild can be stored in the refrigerator for approximately 1 week; the lactic acid produced by the lactic acid bacteria has a preserving effect.

NOTE: IF THE YOGURT SEEMS TO HAVE SEPARATED AFTER INCUBATING, WHISK IT UNTIL CREAMY BEFORE PLACING IN THE REFRIGERATOR-- IT WILL SET UP JUST FINE AFTER THOROUGH CHILLING. Use a tiny little whisk in the small jars.

To start the next batch, keep back 1/4 cup of your homemade yogurt. Let it come to room temperature before using as a starter. You can do this about 12-14 times before it weakens and you need to use dried starter again.

Want to know more? Check out this site: http://www.soymilkquick.com/soyyogurt.html

Answer 2

I love Whole Soy & Co yogurt - the lemon and blueberry flavors are my favorite. They are also organic, non-GMO, and completely vegan - no casein or other hidden animal products. I find soy yogurt to be more like sweet pudding, it definitely does not have the sour bite of dairy yogurt - this may be the taste you are missing.

Answer 3

Easy. Put warm milk in 10oz covered jar, room temperature, about 18 hours. Use 1 tea spoon of this yogurt as starter for next round to shorter time about 6 hours.

As soon as it becomes liquid then keeping in refrigerator if you dont like too sour taste. Thin yogurt liquid is for drink, thick yogurt is for snack, desert, salad; etc.

Answer 4

Go to the store and buy Stoneyfield O'Soy.

Haha! I'm lazy.

Seriously though, the first link in my sources has a recipe.

Answer 5

The principal symptoms are gastrointestinal, dermatological and respiratory. These can translate to: skin rash, hives, wheezing, vomiting, diarrhea, constipation and distress. The clinical spectrum extends to diverse disorders: anaphylactic reactions, atopic dermatitis, wheeze, infantile colic, gastroesophageal reflux (GER), oesophagitis, allergic colitis and constipation.

The symptoms may occur within a few minutes after exposure in immediate reactions, or after hours (and in some cases after several days) in delayed reactions.


[edit] Difference with lactose intolerance
Milk allergy is a food allergy, an adverse immune reaction to a food protein that is normally harmless to the non-allergic individual. Lactose intolerance is a non-allergic food hypersensitivity: it is due to the deficiency of the enzyme lactase, which is required to digest the predominant sugar in milk.


[edit] Treatment
Currently the only treatment for milk allergies is total avoidance of milk proteins. Initially if the infants are breastfed, the lactating mothers are given an elimination diet. If symptoms are not relieved or if the infants are formula-fed, milk substitute formulas are used to provide the infant with a complete source of nutrition. Milk substitutes include soy milk and hypoallergenic formulas based on hydrolysed protein or free amino acids.

Rice milk or soy milk are also sometimes used as milk substitutes by older children and adults, but is not suitable nutrition for infants.

Some manufacturers also provide fruit juices supplemented with calcium which may provide an alternative for adults and older children.

Milk allergy covers all milk-based products, including milk, yogurt, butter, milk chocolate, cottage cheese and other cheeses. If on an avoidance diet, care must also be taken to avoid food containing the following: milk, skimmed milk, whey powder, cheese, lactose, buttermilk, yogurt, casein, some chocolate, butter and some margarines as these can contain milk.

Whilst it is relatively easy to avoid milk in unprocessed foods, it is commonplace for milk or milk derivatives to be included in processed foods, such as sausages, cakes, some soups, gravies, potato chips/crisps and "TV dinners" (microwaveable ready meals).

Milk is naturally rich in calcium. If on an avoidance diet it is important that dietary advice is taken as a replacement source of calcium may need to be found to prevent the longer term risk of calcium definciency and osteoporosis.

Answer 6

don't know don't care get some burgers down you're neck you know it makes sense