Courtney (underscoremily) wrote in vegancooking,

Soy Yogurt Help?

So, I've been craving yogurt lately, which is odd, since pre-vegan, I really only went for Greek Yogurt. Anyway, I've been blending a banana and some soy milk in the mornings, which is nice, but I'm trying to branch out. I attempted to make cashew yogurt (1 cup cashews blended with 1 cup of water, left in a warm place for eight or so hours, then stirred in put in the fridge). it was.... interesting. Very yeasty tasting, but kind of thin and not exactly delicious. I found through another vc post this recipe from Have Cake, Will Travel but... I don't have a microwave. Any thoughts on another way of "nuking" it? Or if I just let it sit would it become creamy and delicious?

I don't want to go out and invest in a yogurt maker, and I'm not eating it for the cultures.... more of something simple, easy on the stomach to start off the day with some fruit and granola. You know?

Homemade Sorta Soygurt

1 cup (235 ml) soymilk: use vanilla or plain; I always have unsweetened at hand, so that’s what I go for. Update: tried it with coconut milk, but with a few changes. Info here.
1 to 2 tablespoons (15 to 30 ml) fresh lemon juice: 1 is enough to curdle the milk, but I like the slight sourness it brings to the stuff, kind of like the taste I remember from dairy-based yogurts, so I usually go for 2 or whatever quantity half a lemon yields.
2 tablespoons (24 g for sugar, 42 g for agave) sweetener: I usually go for agave, but have also tried it with Sucanat and raw sugar, both with great results; increase or decrease amounts depending on preference and use.
1 tablespoon (8 g) cornstarch: I haven’t tried using arrowroot, but I’m sure it’d be great here too. If you like thick-thick-thick yogurts, you might want to up it just a bit, but don’t go too crazy. I’d say, 1 1/2 tablespoons (12 g) at the most.
Pinch fine sea salt, optional

As for the flavorings: I almost always add 1 teaspoon pure vanilla extract, sometimes 1 packed teaspoon lemon zest (be sure to grate the zest while the lemon is still whole!), but have also used a huge handful of blackberries, and pretty much everything you can think of. You’re the boss, you choose.
If using whole berries, I recommend adding them only once the yogurt is done cooking.

Now follow the mayo method, which is basically what got me started on this soygurt trip:

Combine soymilk and lemon juice in a medium bowl, let curdle for a few seconds.
Add sweetener, cornstarch or arrowroot, optional salt, and any other ingredient that wouldn’t be whole berries.
With an immersion blender, combine ingredients by blending for about one minute.
Heat in microwave for one minute: throughout cooking, keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.
Heat in microwave for one minute again, blend again or simply stir with a fork.
Heat one last minute, blend again (if adding fruit: this is when you’d go for it) or stir with a fork; let stand to cool.
Store in fridge to thicken. You might have to stir again before using.
Enjoy chilled.

Yield: Between 1 and 2 cups (240 and 480 g), depending on ingredients used.
Tags: substitutes-dairy-yogurt
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