Vegan yoghurt making

SandwichShortOfAPicnic said:
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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We did. I'll have a look through the brands and see which one jogs my memory.
 
SandwichShortOfAPicnic said:
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?
Click to expand...
We used to use Alpro soy milk. They do various ones, we used the unsweetened one that's 8-9%. They do now do a barista one that is marginally higher % soy beans. The one we use in Australia is 14% which is the highest I've seen. M&S also do a decent one. Both Alpro and M&S food ones have very few extras comparatively speaking. Bonsoy is also 2% sugars. Most online stuff says that's not big enough sugar content for the bugs to do their magic and quote 4%. I've not experienced an issues with Bonsoy.

Mine is Bonsoy Soy Milk Australia | Organic | Vegan
Ingredients
Filtered water, Organic (Certified USFDA, NOP) Whole Soybeans (min. 14%), Tapioca Syrup, Sea Salt, Job’s Tear (Hato Mugi), Calcium Carbonate.

Unsweetened Soya Drink | M&S
Ingredients
Water · Soybeans (9%) · Calcium · Acidity Regulator: E340 · Stabiliser: E418 · Flavouring · Sea Salt · Potassium Iodate · Vitamin B12 · Vitamin D.


Alpro Barista Organic
Soya Base* ^96.2%] ^Water, Hulled Soya Beans* ^9.8%]], Apple Concentrate*, Calcified Seaweed* ^Lithothamnium Calcareum], Sea Salt, * = Organically Grown/Produced
 
SatNavSaysStraightOn said:
We used to use Alpro soy milk. They do various ones, we used the unsweetened one that's 8-9%. They do now do a barista one that is marginally higher % soy beans. The one we use in Australia is 14% which is the highest I've seen. M&S also do a decent one. Both Alpro and M&S food ones have very few extras comparatively speaking. Bonsoy is also 2% sugars. Most online stuff says that's not big enough sugar content for the bugs to do their magic and quote 4%. I've not experienced an issues with Bonsoy.

Mine is Bonsoy Soy Milk Australia | Organic | Vegan
Ingredients
Filtered water, Organic (Certified USFDA, NOP) Whole Soybeans (min. 14%), Tapioca Syrup, Sea Salt, Job’s Tear (Hato Mugi), Calcium Carbonate.

Unsweetened Soya Drink | M&S
Ingredients
Water · Soybeans (9%) · Calcium · Acidity Regulator: E340 · Stabiliser: E418 · Flavouring · Sea Salt · Potassium Iodate · Vitamin B12 · Vitamin D.


Alpro Barista Organic
Soya Base* ^96.2%] ^Water, Hulled Soya Beans* ^9.8%]], Apple Concentrate*, Calcified Seaweed* ^Lithothamnium Calcareum], Sea Salt, * = Organically Grown/Produced
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Thank-you, very nice of you. I didn't think the 9% m&s one would be high enough so that's good to know.

I've read you have to avoid thickeners in the milk you buy or you'll end up with a sticky or solidified yogurt?

I found a brand that used to be in the supermarkets (possibly still is in some) on amazon yesterday called 'Rude Health' Soy Barista. It has a high soy content of 12% so I ordered that.

It says it's unsweetened but the ingredients list is -
Water, Organic soy beans, Organic rice syrup, sea salt. 🤷‍♀️

I want my first attempt to be successful so I'm ok if the sugar helps with the success and the first batches are slightly sweeter yoghurt.
Once I've managed that I'll try more readily available ones.

Although £10.95 for 6 litre cartons and next day delivery seems pretty good.
https://www.amazon.co.uk/gp/aw/d/B0D8157D8C?ref=ppx_pt2_mob_b_prod_image

A lot of the online yogurt making peeps are using probiotic capsules. As I have these in my vitamins box I'm thinking of trying those.
Any experience or does your vegan/dairy allergy preclude them?
 
SatNavSaysStraightOn said:
We used to use Alpro soy milk. They do various ones, we used the unsweetened one that's 8-9%. They do now do a barista one that is marginally higher % soy beans. The one we use in Australia is 14% which is the highest I've seen. M&S also do a decent one. Both Alpro and M&S food ones have very few extras comparatively speaking. Bonsoy is also 2% sugars. Most online stuff says that's not big enough sugar content for the bugs to do their magic and quote 4%. I've not experienced an issues with Bonsoy.

Mine is Bonsoy Soy Milk Australia | Organic | Vegan
Ingredients
Filtered water, Organic (Certified USFDA, NOP) Whole Soybeans (min. 14%), Tapioca Syrup, Sea Salt, Job’s Tear (Hato Mugi), Calcium Carbonate.

Unsweetened Soya Drink | M&S
Ingredients
Water · Soybeans (9%) · Calcium · Acidity Regulator: E340 · Stabiliser: E418 · Flavouring · Sea Salt · Potassium Iodate · Vitamin B12 · Vitamin D.


Alpro Barista Organic
Soya Base* ^96.2%] ^Water, Hulled Soya Beans* ^9.8%]], Apple Concentrate*, Calcified Seaweed* ^Lithothamnium Calcareum], Sea Salt, * = Organically Grown/Produced
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Thanks 🙏
I replied on the vegan yogurt making thread to save it having to be moved later 👍
 
SandwichShortOfAPicnic said:
I want my first attempt to be successful so I'm ok if the sugar helps with the success and the first batches are slightly sweeter yoghurt.
Once I've managed that I'll try more readily available ones.

Although £10.95 for 6 litre cartons and next day delivery seems pretty good.
https://www.amazon.co.uk/gp/aw/d/B0D8157D8C?ref=ppx_pt2_mob_b_prod_image

A lot of the online yogurt making peeps are using probiotic capsules. As I have these in my vitamins box I'm thinking of trying those.
Any experience or does your vegan/dairy allergy preclude them?
Click to expand...
I have only used pro-biotics in cheese making. I purchase dedicated vegan yoghurt bugs to make my yoghurt. They keep frozen and use from frozen. 1 packet that costs around GBP12 lasts us about 2 years. It says for 100L of yhourt, but we easily get twice that. we make a 2L pot every 10-14 days.

I have to be careful with the probiotics. Most are grown in dairy and labelled vegetarian. Some less honest say vegan, but if you read the small print, it says grown in dairy. these are grown in something that is not daity and not soy, and those are the ones I have to hunt out. I use this company (not that I am suggesting them, it just gives you the bugs I use) Vegan Non-Dairy Yoghurt Culture (Makes 100 Litres)

It consists of specifically selected strains of:
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus

and the probiotics
Bifidobacterium animalis ssp. lactis
Lactobacillus acidophilus


The 'sugar' are natural sugars. there is nothing sweet about our yoghurt. It is as plain as it can get and there is not sweetness to taste - the bugs need a certain level of sugars to grow in. We have found that they will grow in half what people say they need.

you could always just use live yoghurt - just premix with some of the soy milk first to a thinish mix and add.
By the way, we don't bother boiling the soy milk and allowing it to cool unless it is homemade. An unopened long-life container should not have any need to be pre-boiled, in my view! We've done it that way now for 8 years without issue. We also keep the yoghurt in one big 2L pot with a sealed lid and only have 1 rule. - clean spoon every time. It will last about 2 week without issue. In fact we have been known to make a pot of yoghurt and not open it - put it in the fridge and go on holiday on the grounds that if it is mouldy when we get home - we have only lost 2L of milk. We have never had an issue. 🤷‍♀️
 
SatNavSaysStraightOn said:
I have only used pro-biotics in cheese making. I purchase dedicated vegan yoghurt bugs to make my yoghurt. They keep frozen and use from frozen. 1 packet that costs around GBP12 lasts us about 2 years. It says for 100L of yhourt, but we easily get twice that. we make a 2L pot every 10-14 days.

I have to be careful with the probiotics. Most are grown in dairy and labelled vegetarian. Some less honest say vegan, but if you read the small print, it says grown in dairy. these are grown in something that is not daity and not soy, and those are the ones I have to hunt out. I use this company (not that I am suggesting them, it just gives you the bugs I use) Vegan Non-Dairy Yoghurt Culture (Makes 100 Litres)

It consists of specifically selected strains of:
Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus

and the probiotics
Bifidobacterium animalis ssp. lactis
Lactobacillus acidophilus


The 'sugar' are natural sugars. there is nothing sweet about our yoghurt. It is as plain as it can get and there is not sweetness to taste - the bugs need a certain level of sugars to grow in. We have found that they will grow in half what people say they need.

you could always just use live yoghurt - just premix with some of the soy milk first to a thinish mix and add.
By the way, we don't bother boiling the soy milk and allowing it to cool unless it is homemade. An unopened long-life container should not have any need to be pre-boiled, in my view! We've done it that way now for 8 years without issue. We also keep the yoghurt in one big 2L pot with a sealed lid and only have 1 rule. - clean spoon every time. It will last about 2 week without issue. In fact we have been known to make a pot of yoghurt and not open it - put it in the fridge and go on holiday on the grounds that if it is mouldy when we get home - we have only lost 2L of milk. We have never had an issue. 🤷‍♀️
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The probiotics I take (when I can be bothered) look like they tick the right sort of boxes.



IMG_2841.jpeg


Good to know it keeps well. Two litres would be a lot of yogurt for us as I mainly use it as an ingredient rather than eat it on it’s own but if I had a large quantity I’m sure I’d find a lot more uses for it.
 
SandwichShortOfAPicnic said:
SatNavSaysStraightOn have you ever frozen your yogurt?
I understand it can make it thin but is ok for using in cooking. Is that correct?
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I honestly don't know. Given ours keeps fresh for 2 weeks or so, we've never needed to freeze it. I have cooked stuff with yoghurt in it and frozen it without issue, but most of that would be a sauce that we would thin if needed and accept it thick if we wanted to.
 
SatNavSaysStraightOn said:
I honestly don't know. Given ours keeps fresh for 2 weeks or so, we've never needed to freeze it. I have cooked stuff with yoghurt in it and frozen it without issue, but most of that would be a sauce that we would thin if needed and accept it thick if we wanted to.
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I’m going to give it a whirl, see how it pans out. There are many times when I’m cooking and think yogurt would be good in this but I don’t have any and have no intention of going to the shops to get it!
 
SandwichShortOfAPicnic said:
I’m going to give it a whirl, see how it pans out. There are many times when I’m cooking and think yogurt would be good in this but I don’t have any and have no intention of going to the shops to get it!
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We've always got yoghurt in the fridge with us having it for brekkie every morning. And a lot of my summer soups use it as well.
 
SandwichShortOfAPicnic said:
Never put it in a soup before. Makes sense. What summer soup would you start with? She ask’s in bl**dy freezing December! 😂
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There are a number. I've written several up on here. I'll find them for you tomorrow but one is avocado chilli ginger garlic and yoghurt there's another that uses sweetcorn and yoghurt for ½ the dish and red pepper and something else for the other half. Another is aho blanco (almonds, bread and garlic) which is excellent and I can't see why it won't work with gluten free bread if you're OK with almonds. It's become a favourite. There's a strawberry one, scrub that I think we did 2 soups with strawberries last year and made them a number of times. Then there's is a cabbage, beetroot apple and carrot one cooked in apple juice served with yoghurt...
 
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