For years I have used store bought soy yoghurt for the dairy free members of our family, thinking that making it myself would be too complicated and time consuming. I have recently discovered how simple and tasty it is to make yourself. Plus it's a whole lot cheaper!
The yoghurt can be flavoured depending on how you are using it. It is great with some berries or honey mixed in for dessert or garlic, lemon juice and coriander with a lamb kebab or falafel.
Dairy free yoghurts can also be made with other non-dairy milks. You will achieve the best results with milks with a higher protein content. Soy tends to thicken best but good results can be achieved making almond and coconut yoghurt also. The choice of milk you use will depend on your allergies.
Easi-Yo yoghurt maker or similar
1L soy milk (preferably So Good or Vitasoy)
1/2 cup plain soy yoghurt starter. TONZU make a plain soy yoghurt starter which can be purchased from the supermarket
Ensure your milk is at room temperature.
Add milk and your starter into your Easiyo canister.
Stir well and secure the lid.
Pour boiling water into the Easi-Yo flask up to the line and place your canister inside.
Secure the lid and leave for 12 hours.
If you have an alternative yoghurt maker, check the instructions for use.
Remove the canister and place in the fridge to chill. The yoghurt should continue to thicken as it cools.
Remove half a cup of yoghurt and store covered in the fridge as a starter for your next batch.
The yoghurt will keep for a week.
If the yoghurt starts not setting as well, it is time to purchase a new starter culture.
For Almond or Coconut Yoghurt
For almond yoghurt use 1L almond milk. For coconut yoghurt use 1/2 coconut milk, 1/2 coconut cream. You will need 4 capsules of probiotics (mine contained 60 billion cpu probiotics each) instead of the soy yoghurt starter for your initial batch. These are to be opened and poured over the milk prior to stirring and placing into the flask of boiling water.