Organic Soy Yogurt
Eat Whole 2 Thrive
@EatWhole2Thrive
Ancient way of making soy products are very healthy and it has been adopted by Asian country for thousands of years. Good alternatives to milk yogurt. Texture is lighter and silky.
Ingredients
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2 cups fresh made soymilk
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1 Tsp starter (yogurt, sauerkraut juice)
Cooking Instructions
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1
Soak 1 cup organic soybeans overnight. Make soymilk in a soy milk maker. 1 cup dry bean yields 1.5L soymilk. If no soymilk maker available, use a blender or food process with water. Strain and remain boiling for at least 10 mins on lower heat.
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2
Once soymilk is cool down to room temperature season with 1 tsp vanilla and sugar if you choose. Stir in 1 Tsp of starter in 2 cups of soymilk. Sit on the counter top for 4-6 hours. Enjoy.
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Written by
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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