One thing I always wondering while i was transitioning to a vegan lifestyle was how will be able to have homestyle yoghurt as it is one of my favourite things to have with my meals.
I tried market brands Almond, Cashew yoghurt but didn't feel right in terms of taste, texture and not to mention was expensive!
I have always made milk yoghurt at home before my transition so I tried it with homemade soy milk too. I would recommend homemade soy milk for good quality yoghurt.
Some tips before we start the recipe
Temperature: This is important while setting Yoghurt. Around 42C or 108F is optimum and will be ready in 4-5 hours. In Instapot set it on yoghurt for 8-9 hours.
Starter: We used Probiotic starter, and after that used the spoon from the leftover yoghurt for the new batch.
Cleanliness: Needless to say, cooking should be done in a clean environment but while making yoghurt and fermenting it make sure the environment is super clean.
Recipe
Ingredients
1-litre homemade soy milk or if market brand then Edensoy is really good.
Starter - 1st batch only
probiotic capsules
All subsequent batches
1 tbsp plain yoghurt from your last batch as a starter.
Instructions
If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
Place the milk in a saucepan and bring to a boil.
Turn off and let it cool down to about 42C / 108F.
Open the probiotic capsules and sprinkle the powder onto the milk.
Whisk and stir until all powder is dissolved.
Pour the milk into clean pots and screw the lids on.
Turn off the oven and turn the light on (if it has a light bulb).
Place the yoghurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
Leave to ferment for about 8 hours.
Cool it in the refrigerator.
Enjoy it as Raita & with hot paranthas !