Cathy's Kitchen Prescription LLC
Greek Style Vegan Yogurt
Makes 4-5 cup servings Prep time 30 min, Total time 8 1/2 hours
Homemade fermented soy milk creates a yogurt
so creamy, thick & rich, tangy & lively tasting, you'll wonder why you ever bought the store-
made stuff. Minimally processed soy milk, rich in isoflavones, provides so many health benefits for breast, prostate & bone health, is a rich source of potassium, iron, fiber, a great source of anti-inflammatory plant proteins, & all without the growth hormones, estrogen, high levels of saturated fat, cholesterol & sodium found in dairy.
And that's before fermentation! Cultured with a blend of beneficial lactobacilli bacteria, fermentation transforms the soymilk into a live probiotic yogurt, very digestible, supporting gut health, reducing inflammation, & working to heal gut permeability.
On the culinary side, yogurt is extremely versatile ingredient in the plant-based kitchen, delicious, unadulterated, for a satisfying breakfast or snack, smothered in berries if you prefer, thinned with vinegar or lemon/lime juice, pomegranate molasses, citrus zest & herbs for a salad dressing, combined with various veggies, herbs & spices for tzatzikis, raitas & other tasty dips, or strained & fermented further to ripen into creamy süzme or labneh cheeses.
It's easy, it's fun. You'll surely substitute this vegan yogurt for its dairy counterpart, sour cream or crème fraiche in all your cooking & baking.
Equipment: a 2-3 qt saucepan, cooking thermometer, a heat source that can maintain a constant 100 degree F (38C) temp (e.g. an oven, yogurt maker, instapot or dehydrator), clean lidded jars or other containers for fermentation & storage.
1 qt minimally processed or homemade soy milk
Combo of 1 capsule of Solgar Advanced 40+ acidophilus + 1 capsule of Rite Aid's Maximum Strength Probiotic
In a saucepan, heat the soy milk to 105-108F°/40-42C°. Add the probiotic capsules, stirring well. Take care not to exceed these temps or you risk killing the microbes.
Transfer cultured milk to clean containers for fermenting. Attach lids lightly. Set oven or dehydrator temp to 100-108°F/38-42°C & allow to ferment for 8 hours. Over this time, the yogurt will develop its flavor, its bacteria will proliferate & the yogurt will thicken. Tighten lids & refrigerate. Enjoy!
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