Yogurt's Back in the House - Non-Dairy, Plant-Based, Vegan, Homemade & Sugar-Free (Mostly)

 

The Cuisinart Electronic Yogurt Maker with Automatic Cooling

 

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"Medical researchers are coming around to the startling conclusion that, in order to be healthy, people need more exposure to microbes, not less; and that one of the problems with the so-called Western diet--besides all the refined carbohydrates and fats and novel chemicals in it--is the absence from it of LIVE-CULTURE foods.

The theory is that these foods have a crucial role to play in nourishing the vast community of microbes living inside us, which in turn plays a much larger role in our overall health & well-being than we ever realized.  Bacteria-free food may be making us sick."   

 

- Michael Pollan, "Cooked: A Natural History of Transformation" -

 

Gut Bugs are My New Best Friends - BFF's

 

No fair.  Whole Soy & Co.'s Plain Unsweetened Yogurt came into my life suddenly last Spring.  I fell in love, & before I knew it, he had disappeared without so much as a good-bye or explanation.   He had arrived in March, by June he was gone.  His disappearance left a huge hole in my heart---uh, I mean my tummy.

I missed our easy breakfasts together.  Our delicious savory Mediterranean lunches, mixed with tamari-roasted chickpeas, cucumbers, tomatoes, red peppers & fresh dill.  Our salads were a dinner delight - topped with Thousand Island Dressing.  He had become "my main manna", my go-to-guy, turning into everything I wanted him to be.  

I even went so far as to go public with the "new manna" in my life in "My New Manna - Plain Unsweetened Soy Yogurt is a Game-Changing Recipe Changer!  Viva the Possibilities!"

The medical journal literature is fermenting with research on why yogurt is so good for us (& our kids), and the newly emerging research on the benefits of nourishing our gut microbiome has taken off.  

Just because you've ditched the dairy, & said "no" to sweetened non-dairy yogurts, doesn't mean you can no longer enjoy thick creamy yogurt.  There really is another way.  Make your own!

For a layman's tour on the benefits of cultivating a healhty colony of gut bacteria, check out Michael Pollan's May 15, 2013 NYT Sunday Magazine article, "Some of My Best Friends are Germs"

Or give a quick listen to this fascinating 7-minute Public Radio Take-Away interview on "Why Bacteria Can Be Good For Us"   

"Some of the newest scientific research points to the benefits of the bacteria that live inside all of us. It turns out that bacteria can play a critical role in fighting obesity, diabetes and infections and it can also help keep our immune systems strong."  (The Take-Away, August 22, 2013)

 

 

 

 

 

Where Did "My Manna" Mr. Whole Soy Go & Would He Ever Return?

 

Long story short.  Production problems at WholeSoy & Co.  The company thought it could quickly find a new place to rent for its yogurt-making.  When that didn't work, they decided to build a new plant.  Here's the Whole "WholeSoy & Co." story.  Not into "making your own yogurt?  No worries.  Looks like they'll return in late October or early November.  In the meantime, I've made other plans.  

I've met a "New Manna".  I'm making my own and preferring the "new guy".  He's so much better.  There's no comparison.

 

 

Empowered by Home Fermentation - Homemade Yogurt, My Way

 

"Thousands of years on, we still haven't discovered techniques for processing food as powerful, versatile, safe, or nutritious as microbial fermentation."

- Michael Pollan, "Cooked" -

 

I'd already been thinking about making my own yogurt before WholeSoy & Co. stopped production. But, when they suddenly disappeared & "who knew when they'd return", I started researching the easiest way to make my own.

Thanks to the help of the savvy readers of my Facebook page I discovered "Cultures for Health", which makes a vegan yogurt culture (who knew there was such a thing?), chock full of all kinds of good live bacteria:  Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus. (excuse any spelling errors)

Read all about the vegan yogurt culture here.  It's a direct-set culture, which means that it is a one-time-use culture and cannot be recultured (i.e., perpetuated beyond the single batch). Direct-set cultures require no maintenance or care. Simply store the packets in the refrigerator or freezer and use the necessary portion for your recipe when it's time to make yogurt.

1 box of vegan yogurt culture contains 8 packets of culture.  Each packet is used to make 1-2 quarts of yogurt.  I use 1 packet to make 1 quart of yogurt at a time.  $1.12 per quart.  To save $$ I bought multiple boxes--but, don't overbuy.  The expiration date for mine is 4/14.

 

What makes a yogurt culture vegan??

 A vegan culture is "grown" on a vegan medium, unlike regular yogurt cultures, which are grown on dairy. This culture is made specifically to work with NON-DAIRY MILK.  It's made to work best with soy or rice milk.  Almond milk, "Cultures for Health" tells me, can be tricky.

 

Which non-dairy milks work best?

• Use Soy Milk with as little additives as possible:  EdenSoy or WestSoy, original or unsweetened will work well.  "Cultures for Health" recommended the addition of 2 teaspoons to 1 tablespoon of a sweetener (I used maple syrup) when using UNSWEETENED soy milk to give the bacteria something to feed upon.  NOTE 1/11/14:  No need to add any sweeteners to unsweetened soy milk.  It ferments with or without.  Your choice.
• I prefer Organic EdenSoy Unsweetened.  Just purified water & organic soybeans.  It has the highest protein--12 grams.  It also has the highest amount of fat, 6 grams per serving, but it makes a thick & creamy yogurt.  The higher the fat content, the thicker the yogurt.
• I plan to experiment with EdenSoy Enriched with contains calcium, B12, D2, etc.   UPDATE 1/11/14:  EdenSoy Enriched produces a less rich, not-as-thick yogurt, compared to EdenSoy Unsweetened.  EdenSoy Enriched also has a slightly orangey/yellow color, less aesthetically pleasing color.  Advantage of EdenSoy Enriched is its added calcium + other minerals & vitamins that make it equivalent to the nutrititional content of dairy milk.  I plan to experiment with just adding some powdered calcium citrate into the EdenSoy Unsweetened.  NOW brand makes powdered calcium citrate.
• I've been successful with both the original organic Edensoy & original organic Westsoy--no extra sweeteners are needed with these, because they contain some already.  UPDATE 1/11/14:  I've discovered that even the EdenSoy Unsweetened needs no added sweeteners to properly ferment.
• Rice milk will work, according to "Cultures for Health".   I have not tried this.
• According to the "Cultures for Health" staff person I spoke with, turning ALMOND MILK into yogurt can be trickier, fussier & would likely require more thickeners to get a good texture.  I do plan to experiment & report back.  No idea how oat, hazelnut, cashew, flax, or hemp milks will work.  Lots to test out.
• Read more tips on thickening yogurt here.

 

 

 

A interesting word about Lactobacillus rhamnosus:   Notice that it's one of the bacteria strains in this culture:

 

"A recent study performed in Ireland found that introducing a certain probiotic species found in some fermented foods to the diet of mice had a measurable effect on their stress levels & mood, altering levels of certain neurotransmitters in the brain.

Precisely how the presence of a certain bacterium in the gut might affect mental function is unclear, yet the researchers found they could block the effect by severing the vagus nerve that links the gut to the brain."   (pg. 328, Pollan.  "Cooked" 2013.)

 

And lo & behold, a similar finding was recently reported in a new study on women eating yogurt.  Humans, not mice!  Eating yogurt regularly appears to reduce stress & anxiety.  No promises, but still....  Read the actual study here.

 

Let the Yogurt-Making Begin

 

 

 My First Attempt - Oops, Didn't Heat It Long Enough to Thicken - Kefir-Like, But Yummy

 

I was kind of clueless with my first attempt--and I "missed" the instruction to let it thicken on the stove-top after adding a slurry of soy milk & cornstarch.  I got a thinner kefir-like yogurt.  Tasty, but not what I was expecting.

 

Yogurt Success - Thick, Creamy, Delicious

 

My Yogurt Maker:  The Cuisinart Electronic Yogurt Maker with Automatic Cooling  $129.00 free shipping

Other Yogurt Maker possibilities:

• The Euro Cuisine Yogurt Maker - makes yogurt in individual cups  $39.99.  Very popular.
• The Yogotherm Yogurt Incubator - A reliable way to make yogurt without electricity. 2 quart capacity.  $39.95
• Find out more about yogurt-makers, here  Sorry, I have no personal experience with either of these yogurt makers
• Some readers told me of mixed success making yogurt in a slow-cooker, or in a crock that was well wrapped in insulation & then placed in an oven that was preheated & then turned off.

 

 

Reader BW recently wrote to me to say:

 

I used the oven method, however, being cheap and hoping not to have to buy another piece of equipment. I preheated the oven to 150 degrees for 15 minutes then turned it off, but turned the oven light on. I poured my yogurt into a heavy crock-like bowl with a lid, wrapped it in bubble wrap and a thin silver insulating sheet which I happened to have on hand, then placed it in the oven for exactly 8 hrs. Voila! Perfect consistency, delicious taste. It's now in the fridge to stop the fermentation, can't wait 'til breakfast.

Thank you so very much, I am thrilled and glad you now have yogurt, as well. One of these days I will have to order the Heart Thrive treats to crumble on top. Take care, have a great week!

 

 

Note on yogurt & temperatures:  "Cultures for Health" says to incubate yogurt at 108 degrees for 6-8 hours until set.  I've been fermenting mine for 8 hours.  Just saying.  Cooling starts after fermentation, & it is a necessary part of the complete process.  My Cuisinart automatically brings the yogurt down to 43-52 degrees Fahrenheit (6-11 degrees Celsius) after cooling for 8-12 hours.

 

Instructions for making yogurt without a yogurt maker, including, making it in your oven.

 

Why I like the Cuisinart:  

• It makes all the yogurt in one storeable BPA-free container that holds from 4-6 cups of yogurt.  
• It's easier to pour the milk into 1 large container than into individual 8 ounce cups.  I'm "pouring-challenged".
• It's easier to clean just one container than 6-8 small ones.
• You set the yogurt maker to ferment for 6-8 hours, & when fermentation is over, it automatically starts to chill the yogurt--which is an important part of the process.  You can go to sleep, go to work, whatever, & know that the yogurt will keep chilling until you are ready to put it into the refrigerator.  You don't have to hang around.

 

 

One Tub - When It's Done It Goes Right Into the Fridge with Its Cover

 

Equipment/Ingredients needed:

• A candy themomter to measure the temperature of the milk.  It needs to heat up to about 150 degrees to thicken it with a cornstarch slurry. You DO NOT want it to get over 180 degrees. After it thickens, it needs to cool down to just under 110 degrees before you can add the culture. Any higher--& you'll kill the culture. (118 degrees I think is the "kill zone")
• A narrowish whisk  (or a "whisker" as my grandson call it)
• A 2-4 cup liquid measuring cup.
• A saucepan that holds 4-6 cups of milk for heating up the milk. One with a spout is a plus.
• A 4 cup container of soy milk or rice milk with as few added ingredients as possible.  
• 2 teaspoons to 1 tablespoon of sweetener (I use maple syrup--2 tsp.) when using milk with zero-added sweeteners.  It helps to feed the bacteria.  UPDATE 1/11/14:  I've STOPPED adding any sweetener to my EdenSoy Unsweeted Soy Milk.  It doesn't appear to be necessary at all! Yogurt comes out fine without it.
• UPDATE 1/11/14 (I've increased the cornstarch for a thicker yogurt):  3-1/2 tablespoons of organic non-GMO cornstarch (regular works, too) per 4 cups of milk for thickening.  (orginal recipe used 3 tablespoons)  See recipe below for instructions.  
• Alternate thickeners:  Dissolve 1/2 teaspoon of agar (a vegan seaweed that works like a gelatin) into 1/2 cup of water, bring to a boil & cool before adding to 4 cups of milk.  Allow mixture to cool down to under 110 degrees before adding to the milk.   More agar might be desired for a thicker yogurt.  Experiment.  Agar thickens when it cools down.  Everything you ever wanted to know about thickening yogurt can be found here.

 

Thickening the Yogurt with a Cornstarch- Soy Milk Slurry - Cooling to 105-110 Degrees

 

The Best Yogurt Recipe from Reader Lori S.

 

A big thank-you to my "yogurt mentor & guide", Lori S.  I couldn't have done it without you.  You paved the way! 

Servings:  4

Preparation Time:  12 minutes + time to cool the milk down to 105 to 110 degrees

Fermentation Time:  8 hours at 108 degrees (the Cuisinart takes all the guess work out of the process)

Cooling Time:  8-12 hours

Total start to finish yogurt time:  from 17-21 hours

 

Ingredients:

• 4 cups of organic soy milk  (EdenSoy or WestSoy)  I use the boxes.  *see above for alternative milks
• 3-1/2 tablespoons of cornstarch UPDATE 1/11/14 (I've increased the cornstarch from 3 tablespoons to 3-1/2 tablespoons for a thicker yogurt)
• UPDATE 1/11/14:  NO NEED FOR ANY SWEETENER with unsweetened soy milk.                  (original recipe)  2 teaspoons to 1 tablespoon of maple syrup ONLY if you're using unsweetened soy milk.  *I've made it successfully without any sweetener.
• 1 packet vegan yogurt culture (From Cultures for Health)

Instructions:

1.  Pour 1 1/2 cups of milk (straight from a room temperature tetra box) into a saucepan and start heating it.  Keep the temperature around medium.  You DO NOT WANT THE TEMPERATURE TO GO OVER 150-180 degrees.  

2.  Pour 1/2 cup of the room temperature milk into a measuring cup and whisk in 3-1/2 tablespoons of cornstarch until dissovled well. 

3.  Once the milk in the saucepan starts to steam a bit, whisk in the cornstarch mixture, and continue to heat and whisk until you start to get some thickening, similar to a light gravy or sauce.  I wait until it thickens like a pudding, with some little bubbles around the edges, but not a full boil!  Do not bring to a boil.  This is the longest part of the process.  Maybe 5-7 minutes.

4.  Remove the pan from the heat, whisk in the rest of the carton of milk (2 cups), and let the whole pan rest until the temp comes down to at least 110 degrees.  I usually wait until it's at 105 degrees, to be on the safe side. 

SPEED COOLING TIP (updated 11/06/13 & 1/11/14): 

METHOD 1: I now "speed cool" my saucepan of soymilk to quickly get it down to 105 degrees, by placing the saucepan into a bowl of cold water,  just high enough so the "hot" bottom can cool off. I keep it in the cold water only for a few minutes, & then let it finish cooling down on the counter.  Once the bottom of the saucepan has "speed cooled", it takes only about 5-7 minutes for the whole saucepan to reach about 105-110 degrees.

METHOD 2: I pour the UNHEATED 2 cups of remaining milk into the Cuisinart container.  When the cornstarch-thickened milk has reached the right consistency on the stove, pour it directly into the Cuisinart container with the unheated milk.  Whisk well.  This speed cools the milk.  Wait until the mixture cools to between 105-110 degrees before adding the culture.  (updated 1/11/14)

5. When the milk has cooled to 105-110 degrees, pour it into the yogurt-making container BEFORE you whisk in your starter (Vegan Yogurt culture from “Cultures for Health”).  This insures that ALL the culture makes it into the yogurt-maker.  Set the Cuisinart yogurt maker for 8 hours of fermentation.  It's a good idea to check how things are going at around 6 hours. 

6.  After the 8 hours, the Cuisinart starts chilling automatically (or after whatever number of hours you set for fermentation to last)   The chilling is an important part of the whole process.  Chill for 8-12 hours.  This can be done in the fridge, too, but, I let the Cuisinart chill for 8 hours & then I put the yogurt in the fridge. 

7.  It’s nice & thick (& gets thicker the longer it’s in the fridge).  Very creamy, & to me, it’s better tasting than WholeSoy& Co. But, that’s me. 

*You can also thicken the yogurt with agar or pectin.  But,  for now, I’m happy with the cornstarch.  For more information on thickening agents click here.  Also, note, the higher the fat in the milk, the thicker the yogurt.  

I know I have a lot more to learn, and more experiments to try out.  I really feel strangely empowered by making my own yogurt, & I'm intrigued by all the other fermentation possibilities available on "Culture for Health".

 

Good Luck!  Enjoy!  And Happy Yogurt-Making Everyone!

Please Report Your New Findings.  We're all now non-dairy yogurt scientists, sharing our data.  

I see a new journal that needs to be published:  The International Journal of Non-Dairy Yogurt-Making

 

 

 

 

 

 

Comments

[Barb Watson]

Wow girl!!! You DID work all day on this post!!! Detailed & informative. I'm so happy you are successfully making your own. It looks delish and I'm jealous! I SO miss my yogurt too. I plan on "going into production" when we get back from Italy the beginning of October.:) I'd love to get the Cuisinart. I'm looking at the big batch Euro (not the individual cups) but it doesn't have the chill feature, which would be the bomb diggity! May need to spring for the Cuisinart.....just depends on how much I spend on my trip!!!

[Rebecca Cody]

I've made yogurt off and on for 40 years, but always from cows' milk. This should be interesting. I don't eat soy, but maybe I'll try rice milk.

Years ago I visited my cousin, who was living in a village near the north end of Vancouver Island. Her apartment had baseboard heaters that never turned off. She had gotten an old fur coat somewhere - maybe a thrift shop? - don't know. Anyway, she would heat her milk, cool it down, add the culture, then put it into a one gallon glass jar, wrap it up in the fur, and place it against the baseboard heater. She made perfect yogurt this way.

I had long since given my yogurt maker to my son, and wanted a new one, but I didn't want to spend a lot. I went to a department store and priced one, decided to think about it, was heading home when my intuition told me to go to the Goodwill store. There I found one of those little yogurt makers with five glass cups, in the original box, looking like it had never been used, for $7. Oh, and it was senior half price day!

[KimM.]

I clicked through to the starter website and read some of the reviews there. Most people mentioned that they strained the yogurt. Did you strain yours at all? I'm really interested in making my own healthy vegan yogurt and especially now after you've described the process and how easy it is with the Cuisinart. Thanks!

PS: I've missed seeing blog posts from you and I was wondering if you had stopped altogether. I don't do Facebook at all. I do enjoy your blog!

[suzanne]

WOW!! Such an informative post and I am SOLD! I haven't eaten yogurt in so long (vegan and soy-free options that I want in the store are pricey and not very tasty) and I really miss it so this may be the answer - yeah! Thank you for sharing all this great info with us.

[Jean]

Thanks for the great info on making soy yogurt! I had made the kind in the five little cups years ago when I still drank cow's milk, but have just done without since becoming vegan as the commercial nondairy ones are so sweetened. Maybe I'll try this with one of the cheaper yogurt makers.

PS: You probably already know this but people need to buy organic cornstarch to avoid GMO's.

[Betty A.]

Thanks for the blog post--sometimes there's just too much info on Facebook and too easy to miss a post if you don't log on for a day...
I pulled out my old Salton yogurt maker (5 glass jars with plastic tops) and ordered starter from Cultures for Health after I read your posts. I've made soy yogurt once so far with the cornstarch thickener, and incubated it 8 hours. I had covered the yogurt maker with a towel to shield it from our air-conditioning which I thought might lower the temperature too much...it came out thick but with cracks in the top, and a bit too sharply tart so that I had to add some sweetener to it; so I'll check the next batch after 6 or 7 hours. I am so glad to have yogurt again--even when Whole Soy was producing, it wasn't available where I live, so being able to make it is much appreciated.

Happy New Year!

[Carol S]

Nice to see you back! Facebook is good, but I love the more comprehensive posts on the blog, and missed them. But no whinging here - these must take so much time to put together, and we appreciate whatever you can do.....

Back to the yogurt - I'd enjoy seeing some suggestions about what to use it for. I have a bad habit of buying soy yogurt, using it for one recipe (usually tzatziki), and then letting the rest migrate to the back of the fridge where it dies a lonely death. I wonder if there's a way to make just a little bit at a time? It sounds like fun to make my own, but then I'd have to figure out what to do with all that plain yogurt!

[The Healthy Librarian]

@Kim M: The first time I made it I strained it, because it came out thinner than I would like--you can see from the photo above. But, now, I don't have to strain it because I thicken it with cornstarch (3 TBS to 1 quart) & heat it long enough to get it to start to thicken. Comes out nice & thick. You can see from the photo how thick it is--without straining. Of course, straining could be an option. There are other ways to thicken, than cornstarch, but it works well for me. As for using refrigerated Silk--I haven't tried it, but can't see why it wouldn't work. The fewer the additives to the milk the better, though--which is why I like WestSoy & Eden. Plus, the higher the fat content of the soy, the thicker it will be. Look for non-GMO soybeans--but, brands now use them. Hope that helps. Thanks so much for the kind words, Kim! You can definitely 'visit" my facebook page without having a facebook account!! You're missing lots of stuff without checking in.

@Carol S. You don't have to make a whole quart of yogurt. You can probably make less with the Euro-Cuisine or the one that uses no electricity. Personally, I use it up quickly. Check out the post with recipes for a savory yogurt (used like a mayo) with garbanzos, or roasted potatoes, veggies, spices, etc. LOVE it for breakfast, & it's great for creamy salad dressings. Needs to be used in a week though. Here's the link: http://tinyurl.com/pt3r3v2

@Betty A. So pleased to see you're back in the yogurt business & you still had your Salton! Isn't it great to have yogurt back? Thanks for the New Year's greeting!

@Jean: Thanks for the reminder about getting non-GMO cornstarch! Hadn't thought about that. Good call.

@Suzanne: Thanks! Not exactly sure how much money I save, but I like the taste of homemade better & I control what goes into it. Saves on gas to get the stores that sell soy yogurt!

@Rebecca Cody: Hilarious story about your cousin & her fur coat. Smart lady. Congrats on scoring a $7 never-been-used yogurt maker! Enjoy the yogurt making adventure.

@Barb Watson: Hands down Italy wins over a Cuisinart. Big batch Euro makes better sense than the cups--I think. Lucky you--enjoy the trip. Perfect time of year for Italy, I bet. Enjoy, enjoy, enjoy!!

[Betsy]

Thank you for the most informative post! I have the yogurt maker ordered, culture ordered, and bought the soy milk today. I made yogurt years ago with the salton yogurt maker... So it will be fun to try the soy version. Love your posts and recipes...favorite is the rice, peppers, onion with field roast sausages! I have to drive 40 miles each way to find most my plant strong foods. It will be great if I'm able to make my own yogurt! Thanks for posting this on your blog. It's more difficult to find your suggestions and recipes on Facebook but I enjoy your posts there as well.

[KimM.]

I just had the most delicious vegan yogurt that I made last night using the directions above! I used unsweetened Silk soymilk but everything else was the same. Love the Cuisinart yogurt maker. It was soooo easy! I topped my yogurt with honey, TJ's Very Cherry Berry Blend fruit and also toasted some oatmeal to put on top for a little crunch. I should have taken a picture but I was just dying to eat it! I think it could have been a little thicker so I may up the cornstarch to 4 tablespoons the next time. Which may be later today.... I did not use the Greek Yogurt Strainer that I ordered from Amazon so back it goes. Thanks again for all the tips and recipe!

[Jean]

Thanks for this super helpful post! For my birthday this month I requested and received a Cuisinart Yogurt maker!! Yesterday I made soymik in my Soymilk machine, then made my first batch of yogurt. Thanks to your detailed instructions, it turned out perfectly! We ate it for breakfast with blueberries, kiwi, pineapple, and banana - yummy :)

In case anyone else in interested in making soy milk, I use non-GMO Laura soybeans (http://laurasoybeans.com/) from a family farm in Iowa to make my soy milk because it does not taste "beany" even with the skins on (removing the skins is a pain but makes soy milk from regular soybeans taste better). I have a ten year old Soyquik soy milk machine that is still going strong (current equivalent here: http://www.amazon.com/Soyajoy-G4-Soy-Milk-Maker/dp/B00ALM5ZFM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1381083662&sr=1-1&keywords=soy+milk+maker)

Thanks again!!

[Mark Sealey]

Thanks for this!

I've still had little success in getting the yoghurt to SET, to be CREAMY.

I now typically whisk both cornstarch (3 Ts) and the starter into 4 cups of WholeFoods unsweetened soy milk (http://www.wholefoodsmarket.com/products/organic-soymilk-unsweetened) in the Cuisinart tank.

Have tried both 8 and 9 hours.

But have so far poured off into a container in the fridge after 1 or less Cooling.

Tastes OK. But really isn't yoghurt.

There's also a grainy sludge (the cornstarch) at the bottom of the tank.

Though whisking (for up to 60 secs) produces lots of froth - so I assumed I wasn't undermixing.

Any suggestions, please?

I want to avoid having to pre-heat to 180: after all, that's the point of the Cuisinart :-)

TIA!

[The Healthy Librarian]

Hi Mark,

Sorry it didn't work for you--but, unfortunately, for cornstarch to thicken the milk, it has to be heated up to close to 180 degrees, just under a boil. I heat up 1.5 cups of milk to steaming. Doesn't take long at all--& after doing it now for weeks, I find it very quick & easy. As per my directions, whisk 3 TBS. of cornstarch into 1/2 cup of room temperature milk. Whisk well. Then pour it into the steaming milk & keep whisking until it thickens up a lot--like pudding. It may even start to bubble 1 or twice. Then I turn off the heat & add the remaining 2 cups left in the box of soy milk. along with 2 teaspoons of maple syrup for the bacteria to feed on. Whisk well. Then--to speed up the "cool down"--I place the hot pot into a bowl of cold water to quickly cool down bottom of the pot. After a minute or two, I remove the pot from the water, & check the temperature. As soon as it's down to under 110 degrees---I pour all the milk into the Cuisinart container, scraping all the thickened left-overs at the bottom of the pot into the container. THEN, I whisk in the culture. Set the temperature for 8 hours.

I get the best success with unsweetened Eden brand soy milk. Nothing else is added to it--& it has a higher fat content. Other brands work, too--but I like the taste of Eden the best.

The results are ALWAYS consistent. Thick, & creamy. Give it a try. It's not a sharp yogurt taste--more on the milder side. Good luck. Only the William Sonoma video talks about just pouring in the milk without heating it up. If you read the directions for the Cuisinart--and in the Cultures for Health--they all talk about heating up the milk for the best results. You could try other thickeners like pectin or agar if you don't want to heat up your milk beforehand.

[Tami @Nutmeg Notebook]

I too had just found Whole Soy yogurt when it suddenly disappeared off the shelves. Their blog says it should be back in stores in November. This post about making your own is so informative. I might give making my own a try. I do miss yogurt.

[Jennifer]

I wanted to let you know that you inspired me to start making my own soy yogurt. I've made a few additions and changes to your method, so I thought I'd share them with you. First of all, I bought a Joyoung soymilk maker and am now making my own organic soymilk (about 4 - 5 times/week). Not only is it easy and delicious, I'm also left with the okara (pulp) which is a wonderful addition to all kinds of recipes and a healthy addition to my dog's diet.
The main difference in the way I make the soy yogurt is that I am using Ultra Gel (it was recommended on the Cultures for Health website). Ultra gel works in both hot and cold liquids and really couldn't be easier to use. I heat 6 cups of soymilk to 113-114 degrees, add 2 Tbsp. of sugar and 6 Tbsp. of Ultra Gel, whisk it all together. When it gets down to 110 degrees I put it into my preheated yogurt maker and add the Vegan starter packet. That's it. Eight hours of incubation followed by 12 hours of cooling. No standing over a hot stove stirring cornstarch into the soymilk.
Thanks for all your inspiration.

[Michelle]

Can you use some of your homemade (or Whole Soy & Co.'s) yogurt for the starter instead of using purchased starter every time you make your yogurt? If so, how much pre-made yogurt do you use for starter per batch?

[Healthy Librarian]

@Michelle: Cultures for Health (where I buy my vegan culture) says that it's a DIRECT SET culture--& you cannot successfully reuse it from the yogurt you make. I have no experience with using Whole Soy & Co.'s yogurt as a starter because they haven't had it on the shelves since I've started making my own. http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html There are 8 packets of culture in each box (each is enough to make 4-6 cups). I bought 4 boxes to start (they do have an expiration date) & I'll need to reorder in about a month. For consistency, I'm sticking with the culture--not using anyone else's yogurt. But that's me. Good luck.

[Kathy]

I have found it takes 10 minutes or less and many fewer implements to make Bryanna Clark Grogan's version of soy yogurt. I use 1 quart of plain organic soy milk, 1/4 cup tapioca four, 3/4 teaspoon of Agar POWDER (not flakes), and 1.25 grams of a dairy based starter as I don't have issues with dairy.

In a 1 quart measuring cup, pour 1/2 cup of room temperature soy milk and mix in the agar powder and tapioca flour into it with a whisk. Add soy milk up to the 2 cup level and microwave for 33 seconds. Stir and microwave for 33 more seconds. Stir and microwave for 33 more seconds. Pour the rest of the quart of soy milk into the quart measuring cup and stir. At this point, the mixture should be between 110 and 115 degrees. Pour 1/2 cup of that mixture into a small cup and stir in the starter. Mix gently but well and pour it back into the large measuring cup. Add 1 T of maple syrup and stir gently. Pour everything into the cuisinart yogurt maker (the only way I would bother to make it) and set it for 10 hours. Refrigerate after the 10 hours and then you have perfect yogurt. I have used this yogurt as a starter about three times instead of using the starter powder.