Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 never out soymilk but I have made it out of regular milk in a crock pot. http://www.google.com/search?q=crock+pot+yogurt & ie=utf-8 & oe=utf-8 & aq=t & rls=org.m\ ozilla:en-US:official & client=firefox-a ________________________________ To: sproutpeople Sent: Friday, April 22, 2011 11:41 AM Subject: Soy yogurt question  Has anyone successfully made soy yogurt, making their own soymilk and then using just their oven? I don't own, nor do I want to buy, a yogurt maker. I'll spend huge $$ on a Vitamix but I don't want a yogurt maker. ;-) I do, however, want to try making soy yogurt. I have the organic beans and I've been making my own soymilk for years now. Any pointers from anyone? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > never out soymilk but I have made it out of regular milk in a crock pot. > > > http://www.google.com/search?q=crock+pot+yogurt & ie=utf-8 & oe=utf-8 & aq=t & rls=org.m\ ozilla:en-US:official & client=firefox-a > > > ________________________________ > > To: sproutpeople > Sent: Friday, April 22, 2011 11:41 AM > Subject: Soy yogurt question > > >  > Has anyone successfully made soy yogurt, making their own soymilk and then using just their oven? I don't own, nor do I want to buy, a yogurt maker. I'll spend huge $$ on a Vitamix but I don't want a yogurt maker. ;-) I do, however, want to try making soy yogurt. I have the organic beans and I've been making my own soymilk for years now. > > Any pointers from anyone? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 I'd get a kefir culture and alternate fermentation's back and forth between mammal milk and soy milk, this will keep you in fermented soy milk and kefir forever! Subject: Re: Soy yogurt question To: sproutpeople Date: Friday, April 22, 2011, 1:05 PM  I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > never out soymilk but I have made it out of regular milk in a crock pot. > > > http://www.google.com/search?q=crock+pot+yogurt & ie=utf-8 & oe=utf-8 & aq=t & rls=org.m\ ozilla:en-US:official & client=firefox-a > > > ________________________________ > > To: sproutpeople > Sent: Friday, April 22, 2011 11:41 AM > Subject: Soy yogurt question > > >  > Has anyone successfully made soy yogurt, making their own soymilk and then using just their oven? I don't own, nor do I want to buy, a yogurt maker. I'll spend huge $$ on a Vitamix but I don't want a yogurt maker. ;-) I do, however, want to try making soy yogurt. I have the organic beans and I've been making my own soymilk for years now. > > Any pointers from anyone? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 mmmm i  kefir!!  ________________________________ To: sproutpeople Sent: Friday, April 22, 2011 4:25 PM Subject: Re: Re: Soy yogurt question  I'd get a kefir culture and alternate fermentation's back and forth between mammal milk and soy milk, this will keep you in fermented soy milk and kefir forever! Subject: Re: Soy yogurt question To: sproutpeople Date: Friday, April 22, 2011, 1:05 PM  I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > never out soymilk but I have made it out of regular milk in a crock pot. > > > http://www.google.com/search?q=crock+pot+yogurt & ie=utf-8 & oe=utf-8 & aq=t & rls=org.m\ ozilla:en-US:official & client=firefox-a > > > ________________________________ > > To: sproutpeople > Sent: Friday, April 22, 2011 11:41 AM > Subject: Soy yogurt question > > >  > Has anyone successfully made soy yogurt, making their own soymilk and then using just their oven? I don't own, nor do I want to buy, a yogurt maker. I'll spend huge $$ on a Vitamix but I don't want a yogurt maker. ;-) I do, however, want to try making soy yogurt. I have the organic beans and I've been making my own soymilk for years now. > > Any pointers from anyone? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2011 Report Share Posted April 22, 2011 Kefir won't give you yogurt though-you still need a yogurt culture. I have often made yogurt kefir using both cultures, but one won't substitute for the other. Subject: Re: Soy yogurt question To: sproutpeople Date: Friday, April 22, 2011, 1:05 PM  I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > never out soymilk but I have made it out of regular milk in a crock pot. > > > http://www.google.com/search?q=crock+pot+yogurt & ie=utf-8 & oe=utf-8 & aq=t & rls=org.m\ ozilla:en-US:official & client=firefox-a > > > ________________________________ > > To: sproutpeople > Sent: Friday, April 22, 2011 11:41 AM > Subject: Soy yogurt question > > >  > Has anyone successfully made soy yogurt, making their own soymilk and then using just their oven? I don't own, nor do I want to buy, a yogurt maker. I'll spend huge $$ on a Vitamix but I don't want a yogurt maker. ;-) I do, however, want to try making soy yogurt. I have the organic beans and I've been making my own soymilk for years now. > > Any pointers from anyone? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 OK - the first soy yogurt (or ANY yogurt) attempt was, in my book, a resounding success! I took your advice and got the Fage Total to use as the starter culture. Nice stuff. Mine was not tangy - which was OK with me, I'm not a tangy yogurt sort of person. Also, I threw in some leftover soymilk (that I'd made from soy powder when I ran out of my soymilk) and a spoonful of vanilla soy protein powder, hoping it would thicken it. So the taste is pretty mild. Also, the protein powder didn't thicken it near as much as I would have liked so next time I'm going to try a different recipe and some tapioca starch and agar (after I find some). Also, my oven is weird in that having it set at 110 didn't seem to keep the soymilk AT 110. I was terrified that I was going to kill the culture, so I bought a digital thermometer that sticks into the food and has the cable that runs between the door and the temp gauge sits outside on the counter. I put a jar of just water in with the yogurt and monitored it that way. Lots of the time the water temp read below 107 - for awhile it said 100 for way too long. But at least it never got above 113. It was very hard on my nerves manually monitoring it for almost 6 hours though and being scared to death that I'd end up wasting all that time and soymilk. I may have to break down and get a, for real, yogurt maker. > > I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 Wonderful, ! Glad it was enough of a success for you to keep at it! Maybe try doing some in a thermos-SUPER easy-just pour boiling water into the thermos and let it heat up, then put your yogurt in there and put in a warm place for about 12 hours. Subject: Re: Soy yogurt question To: sproutpeople Date: Monday, April 25, 2011, 12:44 PM  OK - the first soy yogurt (or ANY yogurt) attempt was, in my book, a resounding success! I took your advice and got the Fage Total to use as the starter culture. Nice stuff. Mine was not tangy - which was OK with me, I'm not a tangy yogurt sort of person. Also, I threw in some leftover soymilk (that I'd made from soy powder when I ran out of my soymilk) and a spoonful of vanilla soy protein powder, hoping it would thicken it. So the taste is pretty mild. Also, the protein powder didn't thicken it near as much as I would have liked so next time I'm going to try a different recipe and some tapioca starch and agar (after I find some). Also, my oven is weird in that having it set at 110 didn't seem to keep the soymilk AT 110. I was terrified that I was going to kill the culture, so I bought a digital thermometer that sticks into the food and has the cable that runs between the door and the temp gauge sits outside on the counter. I put a jar of just water in with the yogurt and monitored it that way. Lots of the time the water temp read below 107 - for awhile it said 100 for way too long. But at least it never got above 113. It was very hard on my nerves manually monitoring it for almost 6 hours though and being scared to death that I'd end up wasting all that time and soymilk. I may have to break down and get a, for real, yogurt maker. > > I make yogurt daily-mostly raw milk, but sometimes make it with sunflower milk or rice milk too. It won't be as thick as dairy yogurt made from soy, but you can strain it through a coffee filter for extra thickness. You don't need any special equipment, either. You can use a mason jar placed on a heating pad, OR a thermos, OR put it in a low oven. You will need a culture to start your batch (I recommend FAGE brand yogurt-try to avoid commercial ones with additives, or you can get a starter from a health food store) I used to make soy yogurt, but no longer eat soy, so I now make it with brown rice instead. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 How do you know the thermos is the right temp inside first? Also, what thermos would work the best? I'm having nightmares thinking about trying to get it out of the type of thermos that I currently use for my coffee. *shudder* ;-) Thanks for the suggestion - it would certainly be cheaper, and easier, than a yogurt maker. > > Wonderful, ! Glad it was enough of a success for you to keep at it! Maybe try doing some in a thermos-SUPER easy-just pour boiling water into the thermos and let it heat up, then put your yogurt in there and put in a warm place for about 12 hours. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 LOL-no need for nightmares. I have several wide mouth thermoses, ranging from a one cup size on up to large ones. The inside temp will get to the temp of whatever water you hold in it, then it decreases over time. I will take a pic of one of mine later today, to give you an idea of what I am talking about. Yogurt only needs to " incubate " at any temp less than 110 to avoid killing it. If you start your soak water at 110, it will just gradually go down from there.   Hope that makes sense. Of course the EASIEST way is mason jars in an Excalibur! Subject: Re: Soy yogurt question To: sproutpeople Date: Monday, April 25, 2011, 1:23 PM  How do you know the thermos is the right temp inside first? Also, what thermos would work the best? I'm having nightmares thinking about trying to get it out of the type of thermos that I currently use for my coffee. *shudder* ;-) Thanks for the suggestion - it would certainly be cheaper, and easier, than a yogurt maker. > > Wonderful, ! Glad it was enough of a success for you to keep at it! Maybe try doing some in a thermos-SUPER easy-just pour boiling water into the thermos and let it heat up, then put your yogurt in there and put in a warm place for about 12 hours. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 .....which is what I should just break down and do, right? I knew I would find more and MORE " reasons " to go ahead and get the Excalibur! Maybe I should let the Vitamix get here first and play with that for awhile? Hopefully, it's already on its way and will get here this week! > > > > > > Wonderful, ! Glad it was enough of a success for you to keep at it! Maybe try doing some in a thermos-SUPER easy-just pour boiling water into the thermos and let it heat up, then put your yogurt in there and put in a warm place for about 12 hours. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 -- If you have concerns as to temp, fiascofarm.com has a lovely page on yogurtmaking with several variants not using the oven. (And no, I'm not that Molly lol.) http://fiascofarm.com/dairy/yogurt.htm Believe me, I don't want to discourage anyone from getting an Excalibur, it is really easy to make yogurt in one. Molly > > ....which is what I should just break down and do, right? > > I knew I would find more and MORE " reasons " to go ahead and get the Excalibur! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2011 Report Share Posted April 26, 2011 OK - so I looked up wide-mouth thermos and found this one on Amazon: http://www.amazon.com/Thermos-Nissan-48-Ounce-Stainless-Steel-Bottle/dp/B000RHFR\ VS/ref=wl_it_dp_o?ie=UTF8 & coliid=I1GW5AHRPUJ8SG & colid=1NYU4CBPTFY6L I didn't realize that they made them this big. This looks a lot more practical for the time being. How do you check the temp and how long do you keep the hot water in it first to make sure that you have the inside the right temp before pouring in the yogurt? Thanks! > > LOL-no need for nightmares. I have several wide mouth thermoses, ranging from a one cup size on up to large ones. The inside temp will get to the temp of whatever water you hold in it, then it decreases over time. I will take a pic of one of mine later today, to give you an idea of what I am talking about. Yogurt only needs to " incubate " at any temp less than 110 to avoid killing it. If you start your soak water at 110, it will just gradually go down from there.   Hope that makes sense. Of course the EASIEST way is mason jars in an Excalibur! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2011 Report Share Posted April 26, 2011 , I am so sorry I completely forgot that I said I would post-we are in the midst of a kitchen renovation, and I am so scattered with the chaos, lol. Here is what my thermoses are like-just simple little ones. Stainless doesn't work well for yogurt, since it gets TOO hot-the thermal containers will hold the heat just long enough to do the job. Please forgive me for not doing what I said I would do! Here is a pic of what mine are like: http://www.amazon.com/Thermos-Glass-Vacuum-Wide-Mouth/dp/B000JTLLOG/ref=sr_1_78?\ s=home-garden & ie=UTF8 & qid=1303877570 & sr=1-78 Subject: Re: Soy yogurt question To: sproutpeople Date: Wednesday, April 27, 2011, 12:01 AM  OK - so I looked up wide-mouth thermos and found this one on Amazon: http://www.amazon.com/Thermos-Nissan-48-Ounce-Stainless-Steel-Bottle/dp/B000RHFR\ VS/ref=wl_it_dp_o?ie=UTF8 & coliid=I1GW5AHRPUJ8SG & colid=1NYU4CBPTFY6L I didn't realize that they made them this big. This looks a lot more practical for the time being. How do you check the temp and how long do you keep the hot water in it first to make sure that you have the inside the right temp before pouring in the yogurt? Thanks! > > LOL-no need for nightmares. I have several wide mouth thermoses, ranging from a one cup size on up to large ones. The inside temp will get to the temp of whatever water you hold in it, then it decreases over time. I will take a pic of one of mine later today, to give you an idea of what I am talking about. Yogurt only needs to " incubate " at any temp less than 110 to avoid killing it. If you start your soak water at 110, it will just gradually go down from there.   Hope that makes sense. Of course the EASIEST way is mason jars in an Excalibur! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2011 Report Share Posted April 27, 2011 No problem . I'm glad I asked though because I wasn't thinking about multiple smaller, individual thermoses. And I wouldn't have thought that stainless steel would be a bad choice. My roommate now officially thinks I'm crazy because of all the sprouting paraphernalia I have cluttering up the kitchen. She tried the yogurt the first night but she doesn't like it - which is OK with me, now I don't have to share. ;-) Thanks! > > , I am so sorry I completely forgot that I said I would post-we are in the midst of a kitchen renovation, and I am so scattered with the chaos, lol. Here is what my thermoses are like-just simple little ones. Stainless doesn't work well for yogurt, since it gets TOO hot-the thermal containers will hold the heat just long enough to do the job. Please forgive me for not doing what I said I would do! Here is a pic of what mine are like: > > http://www.amazon.com/Thermos-Glass-Vacuum-Wide-Mouth/dp/B000JTLLOG/ref=sr_1_78?\ s=home-garden & ie=UTF8 & qid=1303877570 & sr=1-78 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2011 Report Share Posted April 27, 2011 I like the way you think, !  To: sproutpeople Sent: Wednesday, April 27, 2011 10:57 AM Subject: Re: Soy yogurt question  No problem . I'm glad I asked though because I wasn't thinking about multiple smaller, individual thermoses. And I wouldn't have thought that stainless steel would be a bad choice. My roommate now officially thinks I'm crazy because of all the sprouting paraphernalia I have cluttering up the kitchen. She tried the yogurt the first night but she doesn't like it - which is OK with me, now I don't have to share. ;-) Thanks! > > , I am so sorry I completely forgot that I said I would post-we are in the midst of a kitchen renovation, and I am so scattered with the chaos, lol. Here is what my thermoses are like-just simple little ones. Stainless doesn't work well for yogurt, since it gets TOO hot-the thermal containers will hold the heat just long enough to do the job. Please forgive me for not doing what I said I would do! Here is a pic of what mine are like: > > http://www.amazon.com/Thermos-Glass-Vacuum-Wide-Mouth/dp/B000JTLLOG/ref=sr_1_78?\ s=home-garden & ie=UTF8 & qid=1303877570 & sr=1-78 > > Quote Link to comment Share on other sites More sharing options...
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