Re Post from EFF: Soy Yogurt Making?

penguinem · January 2011

I am normally a lurker, but I'm hoping for some advice. I got a Euro Cusine Yogurt maker for Christmas with the intention of making soy yogurt; I am still BFing and we are dairy and corn free, so it's hard to find a yogurt that we can eat. My plan is to use the DHA enhanced soy milk that DD drinks daily and coconut yogurt as a starter (the soy yogurt in stores has cornstarch) but I had a bad experience trying to make yogurt in the crock pot and don't want to waste ingredients again. Any tips?

Thanks and Happy New Year!

Emily

ToastieSimons · January 2011

I don't use soy milk but I always let my milk sit to room temperature instead of boiling it like the instructions say. If you boil it, you're going to kill of valuable parts of the DHA in your soy milk anyways. I also add more yogurt starter than they say, I believe they say 6oz but my containers are always 8oz so I use the whole thing. And you have to fill ALL 7 containers. If bychance your DH breaks one it will not work with only 6 containers in it.

I usually do it overnight for the longer settings, this way noone bumps it and the temperature is constant in the house.

I tried wrapping a towel around it but I think it got to warm and shut itself off, so it didn't work.

Good luck!

StrawberryAlarmClock · January 2011

I have the same yogurt maker. I don't know about soy but I heard rice doesn't work well. A mistake I kept making repeatedly until I almos gave up on yogurt was putting lids on the glass jars. They're not supposed to have kids. Ugh. I wasted Soooo much milk! I know that powdered milk thickens it but if you're dairy free I'm not sure if that tip is useful at all. I also use more starter than it calls for. If you male a lot of yogurt it's easy to just keep using your previous batch. I do boil my milk but I don't use anything with added DHA so I don't know about that. I agree about setting it up I overnight. The only other advice I have is if you choose to boil your milk and you're in a hurry, you can cool it in the freezer BUT sit it on a towel or cutting board in there so you don't melt your freezer and if you have BM or raw meat in the freezer, keep he boiling hot pot away. Oh and the instructions have you do some rigamarole with adding the pasteurized milk to the starter and pouring it back in the pot...I never did all that and it came out fine. Happy cooking!

penguinem · January 2011

Thanks guys! Wish me luck

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