This recipe has been sent to me by a friend called 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,
- Allow it to cool in a covered container such as a jar with a lid.
- When it has cooled to slightly warmer than “blood heat” (approx 40°C). The jar should feel hot, but not too hot to hold for long
- Stir in some starter,
- About 2 – 3 teaspoonfuls per litre or pro rata. The starter can be soya yogurt, cow’s or sheep’s milk yogurt, but must be live, i.e. not pasteurised or sterilised.
- Quantity of starter is not very critical – more starter, quicker setting, to some extent.
- 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 — 8 hours the mixture should have set into a firm gel.
- There may be a layer of runny whey on top of the gel, which does not matter.
- Store in the fridge until required.
- Keep some of your own make yogurt for use as a starter next time.
- All utensils and containers used should be clean and reasonably sterile (rinse with boiling water).
- 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. (Especially don’t breathe over it!)
- 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.
George
