Yogurt. I love it but have been so disappointed with the store-bought varieties of non-dairy yogurts. They are all full of thickeners, flavorings, additives and sugar, yuck! As you can see from the above photo, truly luscious, thick and creamy soy yogurt can be accomplished with no added thickeners. The process is an ancient one, and it is simply a method of sieving the whey from the yogurt to thicken it and the result is called labneh. Why commercial producers do not use this method to thicken non-dairy yogurt is beyond me. Maybe because it reduces in volume by about half, which would mean less product, and therefore, less profit. Just another very good reason to make your food from scratch!
Fig. 1: Sterilize glass jars with boiling water. Fig. 2: Heat soy milk to 110˚F and whisk in direct set vegan starter culture. Fig. 3: Pour soy milk-culture mixture into sterile jars and seal, then incubate for 8-24 hours. Fig. 4: Yogurt ready to be strained. Fig. 5: Strain yogurt through a coffee filter or cheesecloth lined sieve over a bowl. Fig 6: Fold coffee filter/cheesecloth over yogurt to protect it in the refrigerator. Fig. 7: Whey being strained from yogurt to transform it into labneh. Fig. 8: After whey is removed, yogurt is now labneh and is thick with a soft cheese-like consistency, and is ready for use.
Waiting is the hardest part....Print