Vegan yoghurt making

The soy milk is cooling, all the other stuff is ready. This time I will be using 2 (last) tablespoons of the previos yoghurt instead of powder ferment.

Will use the maker for 15 hours on 40c.

Edited to state the ready yoghurt is draining and chilling in the fridge. It is way denser. Has a lovely scent.

Is significantly more sour ( I used 2 tablespoons sugar to feed the bacteria). Which I like.

Pictured are the previous yoghurt as starter and the guar,sugar, soy milk mixture.

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Bought 2x 400ml coconut milk. I aimed at coconut cream, but there was none suitable. For a coconut yoghurt.

(The Farfalle are for the Ingredients thread, sorry)
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The 'early' soy yoghurt. It chilled for only 90 minutes in the fridge.
It drained very little liquid. So far. Gritsy for now. I don't mind.

This is the extra quantity, that did not fir into the 'official' sieve.

Although the instruction video explained the sugar is not for us, but the bacteria, I can feel the sugary film in my mouth.

It's ok. It's me, living over 2 y on low sugar food.

Enjoying the learning process about vegan yoghurt making. Good yoghurt!
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Timenspace said:
The 'early' soy yoghurt. It chilled for only 90 minutes in the fridge.
It drained very little liquid. So far. Gritsy for now. I don't mind.

This is the extra quantity, that did not fir into the 'official' sieve.

Although the instruction video explained the sugar is not for us, but the bacteria, I can feel the sugary film in my mouth.

It's ok. It's me, living over 2 y on low sugar food.

Enjoying the learning process about vegan yoghurt making. Good yoghurt!
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We don't add sugar at all. It doesn't need it if you just let it ferment longer.
 
My newest yoghurt, only coconut milk and ferment.

I let the maker do it's magic for 18 hours, but it looked like nothing happened, the milk was liquidy as before with no signs of whatever change, I set it for another 18 hours at 39c, and this is how it looked before I put it in the fridge for stage 2: draining and chilling.

I believe what I see is fermentation. Update this evening.

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About 6 hours later, it looks like hardened coconut butter with some liquid remains, taste is a tad sour.
Hm, not yoghurty...probably I messed something up.
Will use the coco butter for bakes, for sure...

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Timenspace said:
About 6 hours later, it looks like hardened coconut butter with some liquid remains, taste is a tad sour.
Hm, not yoghurty...probably I messed something up.
Will use the coco butter for bakes, for sure...

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There are a number of non-dairy yoghurts that don't work by themselves. They need a thickening agent such as rice flour or pectin in order to thicken and coconut is one of those. Also you need to check that your coconut cream is as high % coconut as you can get. So don't use a coconut milk that's only 50% coconut kernel extract either because that also won't work.
 
I looked at the can, it say 60% kernell, so not good for yoghurt...I might stick to soy...coconut is somewhat difficult to find...or I will search further, to the time and abilities available.

Read at least 4 recipes online that call for coconut milk and probiotics, and nothing else...but without specifying the kernell ratio.

Don't have probiotics yet.

Will try soy again in a couple of days or so.
 
SatNavSaysStraightOn said:
This was meant to be an aromatic vegetable pasty with salad but the aromatic bit and the pasty bit were both missing for various reasons, as was the lettuce and we've just run out of salad dressing as well.

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The pastry bit failed because we're out of soy yoghurt because we're out of soy milk because the warehouse workers have been on strike for the last 2 weeks and the shop didn't have much last weekend...
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I know you’re the vegan yogurt making queen and that I know nothing about it 😂 but would something like this be a goer? -

Vegan Instant Pot Yogurt

Yes it uses an instant pot but I’m sure you know what to do with it all without one?
 
SandwichShortOfAPicnic said:
I know you’re the vegan yogurt making queen and that I know nothing about it 😂 but would something like this be a goer? -

Vegan Instant Pot Yogurt

Yes it uses an instant pot but I’m sure you know what to do with it all without one?
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For me or for you? My yoghurt make good everything at 40°C. We just run it much longer because we prefer it tangier.

I've not successfully make cashew nut yoghurt. My understanding was that it needed a thickener to make it set.

With the strike being over Bonsoy soy milk is back on the shelves so we've stocked up.
 
SatNavSaysStraightOn said:
For me or for you? My yoghurt make good everything at 40°C. We just run it much longer because we prefer it tangier.

I've not successfully make cashew nut yoghurt. My understanding was that it needed a thickener to make it set.

With the strike being over Bonsoy soy milk is back on the shelves so we've stocked up.
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Glad you got your soy milk back!

Yes for you, her yogurt looks very thick, she says it is very thick (like greek yoghurt) and it’s only two ingredients, no thickener. I had a vague recollection of you making cashew cheese so thought you might have cashews and could maybe whip up an alternative yoghurt whilst waiting for the soy milk to be restocked.

I’m interested to know what you have against using thickener?
 
SandwichShortOfAPicnic said:
I’m interested to know what you have against using thickener?
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I've not had much success with it that's all. And they're a gel. I guess it just feels more like a nut based jelly... and I don't have any in, but then that recipe didn't use any. I'll have to give it a try one time. I wonder if my yoghurt culture would work with it?

our soy yoghurt is soy milk and the "bugs". Nothing else whatsoever. No sugar, no thickener, nothing. It makes a thick set yoghurt all by itself.

But yes, we always have cashews nuts and almonds in. I was getting to the point of making my own soy milk for the yoghurt which would have been the weekend. We always have organic soy beans in a well. Those things are much cheaper when purchased in bulk (4 or 5kg bags).

Thank you :thumbsup:
 
SatNavSaysStraightOn said:
I've not had much success with it that's all. And they're a gel. I guess it just feels more like a nut based jelly... and I don't have any in, but then that recipe didn't use any. I'll have to give it a try one time. I wonder if my yoghurt culture would work with it?

our soy yoghurt is soy milk and the "bugs". Nothing else whatsoever. No sugar, no thickener, nothing. It makes a thick set yoghurt all by itself.

But yes, we always have cashews nuts and almonds in. I was getting to the point of making my own soy milk for the yoghurt which would have been the weekend. We always have organic soy beans in a well. Those things are much cheaper when purchased in bulk (4 or 5kg bags).

Thank you :thumbsup:
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The less ingredients in something like yoghurt the more appealing it is.
It looks like she had success with using different types of bugs but you never know 🤷‍♀️

I’ve been interested in making soy yogurt for a while but am struggling to find one that has a high soy content, is unsweetened and without thickeners that seems good enough.

Did you make soy yogurt when you were in the UK? If so any chance you remember what brand you used?
 
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