I am trying to find a way to thicken homemade soy yogurt. Would this work?
855588
Yes. I'd mix it in when you warm the soy milk, then add the culture and incubate.
855589
Yes, it will. :) You'll want to add some, let it sit and decide if it's thick enough for you before adding more. You -can- get a slight bit of breakdown over time because of the enzymes in the yogurt, but it's very rare and usually homemade yogurt is eaten far before it's a problem.
855590
I believe it would work, but I haven't tried it for that. I did make homemade coconut milk Ranch dressing with it and it worked like a charm!
855591
I have not used it for yogurt.. but I have used it for almost everything else cold hot warm it doesn't matter and it is tasteless. I love this stuff and use it all of the time. I would go for it
855592
On the back of the package, they used it thicken stuff for pudding, a ranch dress, a a fruit glaze. So it works with cold stuff. However, does acidity affect thickening? I don't know. If you can use cornstarch or tapioca to thicken homemade yogurt, this would probably work. Otherwise, probably not. You could always purchase, however, and if it didn't work, use it for other things. It's a great thickener for other things (like gravy and sauces).
855593
Regarding acidity, I don't believe It would be an issue because this is used in high acid home canned pie filings. Should be fine.
2068390
Yes, but it is very thin that way and doesn't seem to keep me satiated. If I use water, I add plain low fat yogurt to thicken it up a bit and sweet leaf stevia to help sweeten the plain yogurt. I'll switch it up a bit sometimes adding different berry blends. My preferential method is to mix with unsweetened almond milk and sometimes adding different berry blends.
718759
It says you can use it on drinks and foods without having to cook them, so I suppose you could. I wouldn't add it until the yogurt has already passed the cooling period in the fridge; also, the longer you let your yogurt sit at 100 degrees the thicker it will get. I leave my yogurt for 6-8 hours, plus I add 1+ cup of powdered milk to it to make it thicker.
2117506
I've only tried soy milk and I've usually let it go for the max time. It's not going to set up like Cows milk or ever have a Greek yogurt consistency, but it does set eventually to a slightly looser yoplait like yogurt the longer I let it go.
2138412
I only used mine once, and got a poor result. The yogurt was runny and most definitely did not taste better than the stuff you buy. I was disappointed and not much interested in doing it again. May try once more, but if it isn't really good, I'll give up and give this thing away.
1338264
Yes...the longer you drain it the thicker and tangier it gets. I also add about 1/3 cup dry milk as milk heats up. That also will create thicker yogurt. I've never had runny yogurt with the Dash. Love it.
823769
Yes,but the consistency will be different. If you are looking to make vegan yogurt/kefir, it is best to mix 1/2 soy milk with either almond or coconut milk. Adding soy milk gives the yogurt/kefir nice consistency. If using almond milk or coconut milk alone, it will be too runny (lot's of liquid to drain off). From a quart of almond or coconut milk you'll get close to two cups of yogurt (much less then if using almond or coconut milk in combination with soy or cow milk).
1504707
Why would you want to strain yogurt at all? I'd imagine it would be difficult, since the mesh is fairly small. I've never strained yogurt in my life, and won't in the future.
1044074
If you can find a recipe for it online, I don't see why not. I use regular milk but I have friends who use it to make vegan yogurt.
325669
I haven't been able to using coconut milk. It simply separates the water and the yogurt floats on top. Using organic goats milk it is like thick buttermilk or sour cream after you've used a bit and you mix the the separated parts. I followed the booklet to a T and its not thick, but still good.
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
583277
I am not sure how you would use it to make foam.... But I know it was not fine enough to strain yogurt. I too spooned a bit of yogurt in first and it still let too much yogurt through. Still need cheese cloth or coffee filters.
173553
You can use 2 -32 oz containers of soymilk, 1-2 tablespoons of starter (or 1/2 cup leftover plain yogurt at room temperature) with 1/2 cup tapioca flour added for thickness. This makes a reasonably thickened yogurt after 10-12 hours. I just made some tonight and it was great after only 1/2 hour of cooling.Finding non-dairy starter is the hard part. Good Luck!
1305064
No, someone just asked me about soy milk as well. I haven't tried any of those. Whole milk, 2% work the best. I tried skim and it never set up after 10+ hours in the yougurt maker. The instruction manual only give recipes for regular milk with vatious milkfat contents.
2117507
Make sure the "milk" you're using is sweetened w/ something like cane sugar or blend some figs, dates, or prunes into the liquid before making the yogurt. Also, follow the instructions in the Schinner Vegan cheese book and add soaked cashews to the mix. Alt, go fake w/ a bit of agar agar or some startch (say, tapioca).
1926463
I have been experimenting with different brands of starter yogurt ( I don't use the mixes). I am getting thicker results with higher end yogurt .
412057
Yes. If you have yogurt. You can strain it with this. I also use it the strain the whey from cheese curds.