two happy campers.

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.

Soy yogurt

Ingredients
32 oz. organic soymilk (which soy milk to buy)
1 teaspoon agar agar powder
½ cup plain organic soy yogurt. (we used Whole Soy)

Method
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.

Did you know:

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.

The traditional way of collecting wild strawberries in Germany and Scandinavia is by threading them on straws.
straw-copy.jpg
photo courtesy: http://en.wikipedia.org/wiki/Strawberry

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”.

Edited on May 12, 2009 to add: This is our entry for Tried and Tested: Fatfree Vegan Kitchen @ Holy Cow!

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8 Comments

  1. Thanks for this delicious entry Jai & Bee.This is my first time here, lotz n’ lotz of good stuff to browse through.I have never used agar agar before, have to check whether i get it here.Again this is first time hearing about Yougurt maker…

    Agar agar is a good subsitute for gelatin for vegetarians. You can get it cheap at the Chinese grocer. Pectin, which is available in any grocery store (in the baking aisle, i think), is a decent substitute. – bee

  2. SusanV says:

    Well, that photo is just too beautiful! You guys are making me jealous! :-)

    i say that about every photo on your site, susan. – bee

  3. [...] Soy Yogurt Strawberry by Jai & Bee of Jugalbandi . Another healthy,nutritious item which can be served as breakfast. [...]

  4. fanfan says:

    hi
    i am living in south india for now more than4 years and still and ever continue to love the choice i had met to live here…
    thanks for your beautiful blog
    a question : i have found agar agar in stick…How to use it ( grind or not)to have the same effect
    thanks
    fanfan

    powder it.

  5. Zlamushka says:

    hi Jai and Bee, glad to hear you are enjoying yourselves… Lovely soy yoghurt, the strawberry heart looks like cut out from a professional cappucino :-)

  6. [...] I’ve made soy yogurt before and it’s quite simple, but I don’t always have it on hand. Plus, it requires some planning and the results are not always consistent. [...]

  7. purplesque says:

    Taking the plunge and trying to make some soy yogurt this weekend. I don’t have a yogurt maker, and usually just stick my (dairy) yogurt in the oven. Will try the same tactic with soy and see what happens. Thanks, guys!

  8. [...] HOW TO MAKE REGULAR YOGURT HOW TO MAKE SOY YOGURT [...]



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