Soy yogurt
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Soy yogurt
  Soy    Yogurt  
Last updated 6/12/2012 1:23:53 AM. Recipe ID 57169. Report a problem with this recipe.
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      Title: Soy yogurt
 Categories: Mixes
      Yield: 1 Servings
 
      1 qt Soy milk
      2 ts Yogurt
 
  Place inverted, clean jars in a pot of water. Bring the water to a
  boil and let it boil for at least 2 minutes. Throw in the caps and a
  clean rubber spatula to be used to   stir in the starter later. Heat
  the soymilk to a boil and    hold for 30 seconds, stirring
  constantly. Pour into the hot sterile jars. Cover, Let cool to about
  110 degrees, or until the jar feels hot to your wrist, but doesn't
  burn.
       Add 2 T yogurt to each quart. Stir briskly with
  :         sterilized spatula, cover and incubate for 2-6 hours at
  approximately 105 degrees. It is done if it separates easily and
  cleanly from the jar sides when you tilt the jar gently. It can also
  be made in a pressure cooker. Bring milk to a  boil for 30 seconds.
  Put the lid and jiggler on the pot and set in a sink of cold water to
  cool. Check in about 10-15    minutes. Shake the pot a few times to
  evenly distribute the heat of the soymilk. Remove the lid. The
  soymilk should be about 110 degrees. Stir in starter with a
  sterilized spoon, replace the lid and jiggler and incubate. Put jars
  or presure cooker in a warm place such as a gas oven with a
     pilot light, or a closed insulated picnic cooler box with a drop
  light turned on inside. Or you can put the jars in a 150 degree oven
  for 3 minutes. Turn the oven off and let the yogurt incubate,
  undisturbed, for 2-6 hours.
  
  




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Recipe ID 57169 (Apr 03, 2005)

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