Yield: 1 Servings
|1 quart||Soy milk|
Place inverted, clean jars in a pot of water. Bring the water to a boil and let it boil for at least 2 minutes. Throw in the caps and a clean rubber spatula to be used to stir in the starter later. Heat the soymilk to a boil and hold for 30 seconds, stirring constantly. Pour into the hot sterile jars. Cover, Let cool to about 110 degrees, or until the jar feels hot to your wrist, but doesn't burn.
Add 2 T yogurt to each quart. Stir briskly with : sterilized spatula, cover and incubate for 2-6 hours at approximately 105 degrees. It is done if it separates easily and cleanly from the jar sides when you tilt the jar gently. It can also be made in a pressure cooker. Bring milk to a boil for 30 seconds.
Put the lid and jiggler on the pot and set in a sink of cold water to cool. Check in about 10-15 minutes. Shake the pot a few times to evenly distribute the heat of the soymilk. Remove the lid. The soymilk should be about 110 degrees. Stir in starter with a sterilized spoon, replace the lid and jiggler and incubate. Put jars or presure cooker in a warm place such as a gas oven with a pilot light, or a closed insulated picnic cooler box with a drop light turned on inside. Or you can put the jars in a 150 degree oven for 3 minutes. Turn the oven off and let the yogurt incubate, undisturbed, for 2-6 hours.
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