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SOYA YOGHURT WITHOUT DAIRY
PRODUCTS
1,5 litre soya milk
1 pot of natural yoghurt (+- 120 g)
or 1 packet of yoghurt culture
Warm the soya milk in a pan to a temperature of 42-
45 °C. Test the temperature with a thermometer. Add
8 tablespoons of starter and mix well with a sterile
spoon. Add the yoghurt to yoghurt maker and start the
programme. Making the soya yoghurt thicker:
You will notice that the homemade yoghurt is a little
more fluid than ordinary yoghurt. In order to improve
the consistency you can add a tablespoon of agar
powder. You need to dissolve this in 50 ml water and
add it to the soya milk when it begins to boil. To thicken
you can also use cornmeal or arrowroot instead. Place 2
teaspoons starch in 30 ml cold water and whilst stirring
continuously add it to the soya milk when it boils.
CHOCOLATE - CARAMEL - VANILLA
YOGHURT
1,5 litre soya milk
1 pot natural yoghurt (+- 120 g)
or 1 packet of yoghurt culture
50g of chocolate / caramel pieces / vanilla extract
Place the chocolate in a bowl. Slowly add 1 cup of
moderately heated milk whilst stirring continuously.
Then add the yoghurt or yoghurt culture to the mixture.
Add the remaining cold milk to the mixture and keep
stirring. Pour the mixture into the pots, place in the
yoghurt maker and select the desired programme.
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