(Untitled)

[noodles_morgyn]

One of life's great unanswered questions: If I can make delicious soy yoghurt at home with an Esky, a carton of soy milk, a couple of stubby holders (stubby holders covered in naked girls, no less) and an out-of-date tub of commercial yoghurt as a starter, why is it that all the commercial brands are, without exception, disgusting?

I don't get it.

Comments

[thetaniwha]

Oooh, that sounds yum. Did you develop a recipe you can share or did you just kind of make it up as you went along?

[noodles_morgyn]

A bit of both. It was something along the lines of...

- Bring 1L of soy milk just to the boil (watch it carefully; you need to turn it off as soon as it starts to boil).
- Let it cool just until you can stick a finger in it comfortably.
- Meanwhile, sterilise some jars by pouring boiling water over them. Put them in stubby holders and prepare an esky with a hot heat pack and a towel or two. (Basically, you just want the temperature to stay as even as possible for as long as possible.)
- Mix in 4 tbsp commercial soy yoghurt (make sure it says LIVE CULTURES on it). Make sure it's mixed in very well.
- Pour the milk/yoghurt mixture into the jars and put everything into the esky. Leave it overnight or until it's set a bit, resisting the urge to open the lid and peek, because you don't want to let the heat out.
- Refrigerate for another 6 hours or so, to set more. Eat!