This recipe has been sent to me by a friend calledÂ George. He has been making it for many many years so I’m sure he’s mastered it! Read on for the recipe….
- Bring soymilk to boil,Â
- Allow it to cool in a covered container such as a jar with a lid. Â
- When it has cooled to slightly warmer than “blood heat” (approx 40Â°C). The jar should feel hot, but not too hot to hold for long
- Stir in some starter,Â
- About 2 – 3 teaspoonfuls per litre or pro rata. Â The starter can be soya yogurt, cow’s or sheep’s milk yogurt, but must be live, i.e. not pasteurised or sterilised. Â
- Quantity of starter is not very critical – more starter, quicker setting, to some extent. Â Â
- Maintain the container at that temperature for 6 – 8 hours. Wrap in hot towels, or place in wide-mouthed thermos flask, or place in airing cupboard, etc
- After 6 â€“ 8 hours the mixture should have set into a firm gel. Â
- There may be a layer of runny whey on top of the gel, which does not matter. Â
- Store in the fridge until required. Â
- Keep some of your own make yogurt for use as a starter next time.
- Â All utensils and containers used should be clean and reasonably sterile (rinse with boiling water). Â
- Do not uncover the container for longer than necessary to stir in the starter, as the culture could become contaminated by airborne bacteria or fungi. Â (Especially don’t breathe over it!)
- Â A small amount of sugar or vanilla sugar may be dissolved in the soymilk before boiling up, this will give a less tart taste in the finished product.