So, a while ago we started making our own yoghurt and discovered that it was easy and delicious and much much cheaper than the stuff you buy in the shops. So, we decided to go into full scale production, which for us means a litre a week (or maybe a little bit more, if we’re honest).
We are now the proud owners of a yoghurt maker – which is a little bit like a really useless little oven than only heats things to 37 degrees, and I’m happy to report that we are achieving very reliable results with very little effort.
Our go-to yoghurt for breakfasts is made from soy milk and it’s the easiest recipe ever.
We are now the proud owners of a yoghurt maker – which is a little bit like a really useless little oven than only heats things to 37 degrees, and I’m happy to report that we are achieving very reliable results with very little effort.
Our go-to yoghurt for breakfasts is made from soy milk and it’s the easiest recipe ever.
Turn the yoghurt maker on to preheat. There’s only one setting, so even the technologically challenged will manage this step easily. Slowly heat one litre of full fat soy milk in a pan. When it is almost simmering add a tablespoon and a half of raw sugar and stir until dissolved. Take it from the heat and go for a walk or do something else that’s pleasant and takes about half an hour. I’ll leave that one up to you. Stick a candy thermometer into the milk and wait until it is between 37 and 42 degrees. Once it’s there, add the required amount of yoghurt starter culture (the stuff we have requires a very scant pinch), stir and pour into the yoghurt maker.
Leave it overnight and, just like magic, in the morning you’ll have yoghurt!
You can get vegan yoghurt starter online and then keep it in the freezer ready for your yoghurt making adventures.
Leave it overnight and, just like magic, in the morning you’ll have yoghurt!
You can get vegan yoghurt starter online and then keep it in the freezer ready for your yoghurt making adventures.
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