[SoyQuick-Yogurt-Starter] SoyQuick L+ Soy Yogurt Culture 3pk

Quantity:

Our Price : $9.95 Shipping Cost : To Calculate, click the Add to Cart button! Current Reviews: 0 Tell A Friend

SoyQuick L+ Soy Yogurt Culture 3pk

Yogurt L+ Vital-Ferment
Yogurt Mild is a fermented milk product, which is produced by fermenting milk with special lactic acid bacteria.  

Information about Yogurt Mild: Yogurt Mild is a fermented milk product, which is produced by fermenting milk with special lactic acid bacteria. Historical Background: Yogurt Mild is a modern product made form nutritional, physiologically valuable starter cultures. Its mildness particularly takes into account present-day taste trends. The nutritional, physiological value of Yogurt Mild is based upon its high percentage of L (+) lactic acid.

Bionic Yogurt L+ Vital-Ferment contains freeze-dried lactic acid bacteria including:

• Streptococcus (Sc.) thermophilus
• Lactobacillus (Lb.) acidophilus
• Bifidobacteria (Bf.) species
• Glucose

For the preparation of milk fermented yogurt with approximately 98% L (+) lactic acid (dextro-rotary) in the total lactic acid. Appropriate for the fermentation of soy and rice drinks.

Since homemade soymilk does not contain lactose, there are no sugars for the yogurt culture to grow from, so you must add sugar in order to make soy yogurt . Bryanna Clark Grogan suggests adding 1 ½ Tbs organic sugar or maple syrup and 3/8 tsp of salt. See her recipe below

The temperature during inoculation must be maintained for yogurt culture to ferment properly. This is where an electric yogurt maker comes in handy, because they monitor and maintain an ideal temperature.

Soy Yogurt Culture Troubleshooting

P: Yogurt has not become firm

C: The milk was too hot; the ferment was damaged

C: Fermentation time was too short

C: Fermentation temperature was too high or too low

S: Cool milk to 42 ºC

S: Observe the temperatures and times indicated

C: The Yogurt was stored too long before being used to inoculate the 2 nd batch

S: No later than 3 days after preparing the 1 st batch, remove 4 T of Yogurt Mild and inoculate the next batch

C: Inhibition of the microorganisms

S: Rinse equipment with clear boiling water before use

P: Yogurt becomes grainy

C: The ferment or the starter yogurt was not evenly distributed in the milk

S: Stir the ferment or yogurt into the milk gradually and thoroughly

P: Unusual taste / mould or red spots (yeast spores) on the surface

C: The undesired breakdown of the milk components due to the possible presence of foreign microorganisms resulting from unclean working procedure. Sources of contamination: insufficiently heated milk, water, air, and unclean equipment.

S: Prepare Yogurt Mild under sanitary conditions to prevent contamination by foreign micro-organisms. Rinse equipment with boiling water, scald the milk, and avoid exposure to air.

S: Dispose of the entire batch! Do not consume the defective batch and do not use it to inoculate a new batch. Start a new batch with a new ferment.

Soy yogurt is made by adding a starter culture into the heated soymilk made using the SoyQuick Soymilk Maker. The soy milk coagulates and thickens by an increase in acidity from the lactic acid produced by the bacteria. Making soy yogurt at home puts you in control of the ingredients, tartness and flavor.

BRYANNA'S SOY YOGURT RECIPE USING HOMEMADE SOYMILK from the Soyquick SOYMILK MAKER
© Bryanna Clark Grogan 2007
Servings: 12
Yield: 5 1/2- 6 cups

For a creamier product, use the lowest watermark line in the SoyQuick Soymilk Maker when making the soymilk, so that the milk is bit thicker. The yield should be about 5 1/2 cups soymilk.

NOTES:
When using homemade soymilk to make soy yogurt, you need to add some type of sugar and a bit of salt, as most people do for drinking, because the starter needs some sugar to feed on.  Dairy milk naturally contains sugars and sodium-- soy milk does not, so you have to add some.  As soon as you strain the soymilk, add your sweetener and salt. (I use 1 1/2 Tbs. organic sugar or maple syrup and 3/8 tsp. salt to each batch [6 cups] of soymilk)

To have a whiter homemade soymilk and a non-beany taste, it is advisable to rub the skins off the soybeans before making soymilk.
This takes only a few extra minutes. Place the soaked beans in a deep bowl of water. Rub them back and forth vigorously between your hands for a few minutes to loosen the skins. Next, run warm water hard into the bowl and swish the beans around. This will float the skins to the top. Next, drain the water off carefully, and the skins will float off with it. Run the water a few times until no more skins float to the top. (It's okay if you leave a few behind.)

RECIPE:

Ingredients

1/2 cup COLD fresh homemade soymilk made using the SoyQuick Soymilk Maker
(Place 1/2 cup of fresh, hot homemade soymilk immediately into a scalded shallow bowl and place in the freezer until it's cold-- you need this milk to be cold to mix it with the starch.)

5 cups HOT homemade fresh soymilk, fresh from SoyQuick Soymilk Maker (with sweetener and salt added-I use 3/8 tsp. salt and 1 1/2 Tbs. vegan sugar in one batch)

1/4 cup + 2 tsp. tapioca starch

3/4 tsp. agar powder

1/2 sachet of Yogurt L+ vital-Ferment culture (dairy-free) (see here for ordering)
OR
1/2 cup plain, unflavored soy yogurt left from your last batch

Directions:
SCALD EVERYTHING THAT TOUCHES THE YOGURT WITH BOILING WATER!

1.) Whisk together in a large microwave-proof bowl or a heavy large saucepan (depending on the method of cooking you are using; see below): the 1/2 cup of COLD soymilk, the tapioca starch, and agar powder. Whisk well until it is all dissolved.

2.) Whisk in 2 cups of the HOT, fresh homemade soymilk, until it is smooth, with no lumps.

3.) Now microwave on High for 1 minute; whisk well; microwave 1 minute; whisk again; microwave 1 minute and whisk again.

(OR cook in a heavy large saucepan, stirring constantly but not vigorously, until it is thickened and glossy.)

4.) Now whisk in the remaining 3 cups of HOT, fresh soymilk. Don't make it too frothy. Cool it in the refrigerator to about 115 degrees F. Use an inexpensive candy thermometer to determine the temperature.

5.) Once the temperature is about 115 degrees F, whisk in the dried yogurt culture, which has first been whisked to a smooth paste with about 1/4 cup of the warm soymilk (important!) OR the room-temperature soy yogurt. Whisk well to distribute the culture or soy yogurt evenly throughout (if you do not mix it well, you may have a grainy yogurt). Pour the inoculated soymilk into your scalded jars or containers, cover and incubate for 10-12 hours.

Soy yogurt tends to be mild, so it needs about 8-10 hours, (some people prefer 12) to develop the characteristic tartness that we are used to. (THIS VARIES, HOWEVER-- one reader told me it only took her 6 hours to get tart.) Taste it after 6 hours or so to see if it needs more time (it will be a little more tart when cooled). Don't stir. 6.) Refrigerate immediately for about 12 hours before eating-- this is part of the incubation process and helps develop flavor. The yogurt will keep for about a week.

7.) To start the next batch, keep back 1/2 cup of it. Let it come to room temperature before using as a starter. You can do this about 12-14 times before needing a fresh starter (maybe "borrow" 1/2 cup of homemade soy yogurt from a friend, or buy a small container of commercial soy yogurt). MAKE THE YOGURT THE SAME WAY AS ABOVE IN SUBSEQUENT BATCHES.

Nutrition (per 1/2 cup serving): 49.2 calories; 31% calories from fat; 1.6g total fat; 0.0mg cholesterol; 59.9mg sodium; 4.0mg potassium; 5.6g carbohydrates; 0.0g fiber; 0.0g sugar; 5.6g net carbs; 2.6g protein; 1.1 points.

FOUR WAYS TO INCUBATE YOUR YOGURT:

#1.) Styrofoam Cooler Method: You can use 3 wide-mouthed pint jars with screw-on lids (plastic lids, preferably), or even one large, wide-mouthed container, if you like.  Place the container(s) inside of an inexpensive Styrofoam cooler along with 2 quart jars of boiling water (with lids-- and the jar should not touch the yogurt jars). (Warm up the cooler with the jars of hot water while you get the yogurt ready.) Place the cover on the cooler and cover with an old blanket. You may have to add more hot water to the jars halfway through the incubation time.  It works perfectly!

#2.) Use a non-electric yogurt incubator, the type which has a 2-quart plastic container or 1 quart glass jar nestled in a Styrofoam liner inside of a canister. Yogotherm is this type.

#3.) Use the directions that go with your electric yogurt incubator. Plug the yogurt maker in to warm it up while you get the yogurt ready. There are many different makes of this type of machine-- just do an internet search.

#4) Use a thermos: Almost fill 2-3 large wide-mouth thermos bottles, the more expensive kind with a metal casing, with boiling water, heat for 10 minutes with boiling water inside. Pour out the water and add your inoculated soymilk at the right temperature. Put the lid on and wrap the thermoses each in two or three terrycloth towels, or together in a small quilt. Set it in a warm, draft-free place
Soy Yogurt can be stored in the refrigerator for approximately 1 week; the lactic acid produced by the lactic acid bacteria has a preserving effect.
Making Soy Yogurt Without the Addition of Sugar: Inoculation of 1 litre milk, fermentation approx 10 h

Making Soy Yogurt With the Addition of Sugar: Inoculation of 1 litre milk, fermentation approx 5 hours