Vegetable yoghurt instruction
- 750ml soy milk (with at least 3% protein)
- 1 bag vegan yoghurt culture
- 1 Mason Ball jar 32oz
- a thermometer
- and your yoghurt maker
Please ensure that you work hygienically.
Heat the soy milk in a saucepan until it is almost boiling (80 °C) to pasteurise it and exclude foreign germs. Pour the hot milk into the Mason Ball jar to sterilise the jar and pre-warm it with the milk. Allow the milk to cool down to 40 °C. This is important so that the living cultures do not die.
Add the entire contents of one sachet and stir vigorously several times so that the cultures are well distributed in the soy milk. Close the Mason Ball jar and place the Mason jar in the stainless steel container.
Now cultivate your yoghurt for about 10-15 hours at a warm temperature of around 40 °C. Pour 500 ml of 80 °C water into the stainless steel container so that the glass is surrounded by water up to just below the metal lid. Close the stainless steel container and move it as little as possible. After 8 hours, open the yoghurt maker and check the yoghurt. If the yoghurt is not yet firm and the water has cooled down, add more water at 80 degrees and leave it for another 8 hours. Repeat this process until the yoghurt acidifies.
The longer your yoghurt ferments, the more sour it will taste and the firmer its consistency will be. Vegetable yoghurt usually takes a little longer to ferment than yoghurt made from cow's milk
Put your yoghurt in the fridge overnight or for a few hours. Here it can ripen and become even firmer.
Your first yoghurt is ready! It will keep for up to a week in the fridge. Gently stir the yoghurt for a creamy consistency.
For longer storage, check the appearance, smell and taste to decide if the yoghurt is still edible.
To make new yoghurt, you can use your finished yoghurt for inoculation instead of a new sachet. Simply add 2 tablespoons of yoghurt to the 40 °C warm soy milk for the new batch. This works for up to 10 generations, after which you should use new cultures again.