Homemade Soy Yoghurt
Yoghurt is a great snack and a delicious addition to breakfast cereals and smoothies. This recipe uses the EasiYo yoghurt maker system so it’s very easy and works every time. Soy yoghurt can deliver all the health benefits associated with soy protein and its isoflavones – think reduced risk of breast and prostate cancer as well as lowering an elevated cholesterol!
- 3 TBSP (60 g) probiotic yoghurt e.g. Chobani plain fat free yoghurt
- 900 ml soy milk e.g. Vitasoy Soy Milky Lite
- Boiling water
- Add the starter culture yoghurt to the EasiYo yoghurt jar.
- Fill the jar to 800 ml with the soy milk, screw on lid, and shake well.
- Add the remaining soy milk to the jar to reach the “fill” line. Screw on lid.
- Pour boiling water from a kettle into the EasiYo thermos until the water line reaches the top of the red plastic insert.
- Carefully insert the yoghurt jar inside the thermos and screw on the lid until it clicks. Leave yoghurt to ferment for 10 hours.
- Open the thermos and transfer the fresh yoghurt from the yoghurt jar into a glass jar or container and refrigerate for at least 3 hours to cool and firm up. Store in the fridge for up to a week. Makes around 1 litre.
- Be sure to choose a fresh yoghurt starter culture to ensure a high and viable culture count.
- For a more tangy tasting yoghurt, leave it to ferment for up to 12 hours and/or squeeze some lemon juice into the prepared yoghurt before serving.
- To avoid making your yoghurtin the EasiYo plastic yoghurt jar, purchase a 1 litre glass Peep Canister from Maxwell & Williams and use this instead. It’s a perfect fit for the EasiYo thermos!
Per serve: energy 418 kJ (100 Cal); protein 6 g; fat 3 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 10 g; fibre 1 g; calcium 253 mg; iron 0 mg; sodium 122 mg