Vegan yogurt

12 servings

Ingredients

Quantity Ingredient
Allow 5 min to prepare
1-2 days to ferment
To make 1 Pt. 6 - 1/2 C Svg
------- Each 100 g provides: 52 Cal, 3 g pro, 2
------- Note that this simple method will only
3½ tablespoon Starter culture
1 pint Soya milk

Directions

Directions:

Divide the starter culture equally between 2 or 3 storage jars (jam jars are ideal) then fill each jar with soya milk, seal and shake vigorously.

Place in the refrigerator till fermented (1-2) days.

g fat, 2 g carb 1 g fiber

work with the opportunistic culture that occasionally arrives to thicken an uncovered jug of soya milk that has been in use for a day or two. Of course, once you've got some and made your first batch, you can reserve 2-3 table- spoonsful as a starter for the next.

Also note that the very first batch you make will be little more than a thickened, mildly flavored milk, but the taste will gradually strengthen and the texture gradually thicken from batch to batch. If you want to strengthen the taste of the batch you have at hand, simply stir in a little lemon juice.

With this method there is no need to keep the jars warm during fermentation -- once you've filled and shaken them you can simply put them in the fridge to ferment and forget about them for a day or two.

This yogurt is excellent poured over breakfast cereals, fresh fruit and puddings, or stirred into soups, just before serving. It's also all right for making Lassi though you'll probably need to add a little lemon juice as already mentioned.

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