On one of our excursions to Susan’s blog, we found this recipe for homemade soy yogurt. Soy yogurt is easily available in a wide variety of flavours in Europe, but here in the U.S., it’s harder to find, almost always sweetened, and not quite of the consistency we like. It had been a while since we had eaten soy yogurt, and we wanted some.
We make yogurt regularly, and the method for making soy yogurt is similar. The difference between making dairy and soy yogurt is the need for a thickening agent. Pectin or agar agar works. If your soy milk is unsweetened, add 1 tsp. sugar to the mix.
As recommended, we used agar agar . We were overjoyed with the results.
A note about agar agar: At our local natural food store, it costs 50 dollars a pound. You can get agar agar at most Chinese grocers for a fraction of the cost. It is available either in strips, or as a powder. In Indian grocery stores, you may get it labelled as ‘china grass’.
Susan recommends sterilising all the utensils and containers used to make the yogurt. We’re too lazy for that. It didn’t affect anything.
1. Put the soy milk in a 32 oz. container (we used the container that comes with our yogurt maker). Heat it in the microwave for 4 minutes on high until it comes to a boil. Let it cool to lukewarm (just warmer than your hand – between 105 and 115 F)
2. Take the agar agar powder and dissolve it in ¼ cup of the soy milk, then add it back to the container and stir. Put it in a warm spot to set. We used our trusty yogurt maker. (See tips to create a warm environment for yogurt to incubate.)
The next time you make soy yogurt, you can use ½ cup of this yogurt as a starter along with the agar agar/pectin.
It’s great on top of breakfast cereal, with nuts, or on its own.
See, also, Bryanna Grogan’s Soy Yogurt 101 .
To make fruit-flavoured yogurt, we used frozen strawberries, thawed for 30 minutes and pureed in the food processor.
What’s not to like about strawberries?
They are beautiful, delectable, and full of Vitamin C, phytonutrients and antioxidants. There are over 600 varieties, and the tastiest we’ve found are the wild organic ones sold in farmer’s markets.
The strawberry is an accessory fruit; that is, the fleshy part is derived not from the ovaries (which are the “seeds”, actually achenes) but from the peg at the bottom of the hypanthium that held the ovaries. So from a technical standpoint, the seeds are the actual fruits of the plant, and the flesh of the strawberry is modified receptacle tissue.
A source of concern, however, is the amount of pesticide residue on commerically available strawberries.
Strawberries are among the “dirty dozen” foods that have the highest amount of chemical residue.
Try and buy organic, whether fresh or frozen. If you buy non-organic, peeling them may help eliminate about 50% of the pesticides and chemicals they contain.
This is our entry to Maheswari’s Strawberry Event at “Beyond the Usual”.