I tried making yogurt with from soy milk. The first time I used to capsules and fermented for 10 hours. The second time I used one capsule and fermented for 12 hours.
Both times it was relatively thick but with almost no acidity. It was almost flavorless. Is it a sign that it should ferment more?
Hi Alberto,
The flavour depends on the milk used. The bacteria in the starter have no flavour.
So when work with soy or any other plant derived milk the acidity will not be as high as there is no lactose in those milks. The bacteria usually eat the lactose in the dairy milk and the side product ‘‘lactic acid’’ thicken the solids and add the acidic flavour.
You need to use dairy milk for more acidic yogurt.
You also could try to reculture a few times - this is posible with soy milk and yes would increase the acidity a bit. The first batch is milder even when made with dairy milk anyway