Making soy yogurt, please help!
I’m hoping someone can help troubleshoot my first attempt at homemade soy yogurt.
Yesterday I tried making soy yogurt in my Breville Fast Slow GO (similar to an Instant Pot).
I used:
• 1 L Vitasoy High Protein soy milk
• 2 generous tablespoons of Aldi coconut yogurt as the starter
• Incubated at 43°C for about 12 to 14 hours
Unfortunately it didn’t thicken at all. It was still basically just soy milk.
I’m wondering if the Aldi coconut yogurt didn’t contain enough live bacteria to get the fermentation going.
For those of you who’ve successfully made soy yogurt:
• Have you used probiotic capsules as your starter? If so, which brand and strain(s) worked?
• If you’ve used a supermarket yogurt as a starter, which one worked well?
• Any other tips for getting a reliable, thick soy yogurt?
I’d really appreciate hearing what’s worked for you. Thanks!