I make soya milk by blending 100g soya beans (soaked overnight in plenty of water) with 1200ml of water, then I strain the mixture through a cloth, and the resulting liquid is the raw soya milk. At this point you could use the milk to make yoghurt using the directions on the packet of Vegan Starter Cultures from NPS. However I prefer to cook the soya milk first, to improve the flavour of the milk and to reduce any ‘toxins’. I bring the milk to a boil on a medium heat, then simmer it until the milk has reduced to 1 liter (the pan I use has volume markers on the inside). This takes about ten minutes, which is the minimum recommended time for boiling whole soya beans prior to cooking. I then allow this to cool to the temperature suggested in the Vegan Starter Culture instructions and follow the instructions for making yoghurt. This has worked perfectly every time to make thick yoghurt, although the taste of soya yoghurt is not the same as milk yoghurt.
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