Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 I've tried them all & like them all, but Stonyfield's is by far the best. Soy Yogurt Hi everyone! Although a Ontario based Canadian I am sending this to you at the moment from San Francisco...interesting city!! About Soy Yogurt...Back at home where I manage a Health & Wellness Department for a large supermarket chain, soy yogurt has just started to come on the market and is taking off big time. Unfortunately, the strong taste of soy, must be very hard to mask because it might say 'peach' but the peach flavour just cannot cover up the taste of the soy. So all you Canadians on the Board, look for it at a local supermarket if you have not tried it. Many people really enjoy it by what I am seeing in the sales. Enjoy everyone...talk to you later again from home soon!! Toni Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2003 Report Share Posted July 31, 2003 Hi Toni, I am also an Ontario based Canadian... and I'm curiuos which grocery chain you work for. Arlene > Hi everyone! > Although a Ontario based Canadian I am sending this to you at the > moment from San Francisco...interesting city!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 In a message dated 8/4/2003 11:41:33 AM Eastern Daylight Time, maryhilchie@... writes: > I am also Ontario based. There are others also on this board. > Me too. Sharon (Ontario) Canada Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Toni and Arlene I am also Ontario based. There are others also on this board. from Burlington, ON >From: " Arlene " <grayarlene@...> >> >Hi Toni, > >I am also an Ontario based Canadian... and I'm curiuos which grocery >chain you work for. > >Arlene > > > > Hi everyone! > > Although a Ontario based Canadian I am sending this to you at the > > moment from San Francisco...interesting city!! > Hilchie 'Be Well and Prosper' Nikken Independent Wellness Consultant http://www.5pillars.com/maryhilchie _________________________________________________________________ Add photos to your e-mail with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 good sunday afternoon.....i've read about making soy yogurt and as with many other things there are a very wide variety of ways that people use to make it.....hopefully someone will have an answer to the questions that i have.....i read on the purchased soy yogurt that i have that it contains the living cultures: l.acidophilus, b.bifidum, l. bulgaricus and s. thermophilus.....any of the packages of starters that i've seen has some of these but not all 4 of them.....is it necessary to have all of these live cultures in order to make soy yogurt or will it work with a starter that has only 3 of the cultures ? my other question is: does the soy milk need to be heated to a higher temperature ( 180 deg f ) and then cooled as with cow's milk or can it just be heated to the 112 deg f that it needs to cool down to ? thanks for any help with these questions.....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2010 Report Share Posted January 18, 2010 Hi , I just made some soy yogurt the other day. Special starter isn't necessary. Use 1 TBS of yogurt or soy yogurt that has live cultures in it as the starter. Heat the milk (4c) to 180, or just below boiling. Let cool to 115. Stir in starter yogurt. Insulate overnight. I haven't had a failed batch yet. So the heating to 180 might not be necessary, but I recommend it, as a precaution. You want to kill off anything that might cause the milk to spoil rather than turn to yogurt, and that helps do that. Aloha, Alina Healthier variations of delicious dishes: http://almostveganinparadise.wordpress.com Whimsical words and pictures, customizable cards, shirts, mugs: http://zazzle.com/alinaspencil* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2010 Report Share Posted January 19, 2010 I agree, making soy yogurt is really easy. However, when I have made it from home-made soy milk it does come out a bit thin. To remedy this I will " fortify " the soy milk with some powdered soy milk. I have also made very successful soy yogurt from Edensoy Unsweetened Soy milk, This product does not need any fortification and it makes great yogurt (and yogurt cheese), although it is more expensive than making it from beans. Nora > > Hi , > > I just made some soy yogurt the other day. > > Special starter isn't necessary. Use 1 TBS of yogurt or soy yogurt that has live cultures in it as the starter. > > Heat the milk (4c) to 180, or just below boiling. Let cool to 115. Stir in starter yogurt. > > Insulate overnight. > > I haven't had a failed batch yet. > > So the heating to 180 might not be necessary, but I recommend it, as a precaution. You want to kill off anything that might cause the milk to spoil rather than turn to yogurt, and that helps do that. > > Aloha, > Alina > > Healthier variations of delicious dishes: > http://almostveganinparadise.wordpress.com > > Whimsical words and pictures, customizable cards, shirts, mugs: > http://zazzle.com/alinaspencil* > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 thanks alina and nora for the help with making soy yogurt.....i just got a " yogotherm " to make soft cheese and yogurt and was a bit boggled by the complicated recipes that i was reading.....you both have simplified things for me and i'm going to give it a try this afternoon.....thanks so very much again for your help.....peace, mary Quote Link to comment Share on other sites More sharing options...
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