Ditto--I'm totally craving the real thing, especially after Canadian Thanksgiving and well...you can imagine!
I'm at the same point.
I used to make goat and dairy yogurt and making soy yogurt is the same process.
I agree--purchased soy yogurts tend to have all sorts of gelatinous stuff added as stabilizers, usually agar or some sort of seaweed/carrageenan or "gum."
They tend to be quite high fat too.
--Basically heat soymilk to boiling, i.e. a carton (1L). Stir while you heat to boiling and WATCH!!! (If you don't watch there will be a HUGE mess!)
--Cool.
--Add culture via whisking it in(I just about 1/4-1/3 c. from a bought plain organic soy yogurt; you can also use culture from a dairy yogurt).
Pour into container or jar. Cover.
--Incubate, i.e. wrap it in towels and put it in a warm place--even really close to a radiator or heater. I'll put an electric blanket around it. Refridgerate after 8-12 hours.
So, basically, you really don't have to go all out and buy fancy equiptment. It's as easy as boiling (soy)milk! Same process as making dairy yogurt.
I like to add my SF supplement to it (Benefiber--guar gum). Gives it a nice thick creaminess without that gelantinous effect. Alot of non-organic dairy yogurts have that same gelantinous effect, as well from all the additives. You could add agar. Acacia would be a funky addition, or even some protein powder.
Re: how does it turn out? Well, honestly, nothing quite compares to real cow yogurt. It tastes like soy yogurt. It's not bad, though. But I'm with you re: the difference and at the same point with stability and just not caring.
I might just start making fatfree cow yogut.
I'm going to try it with Almond milk, next, though.
Kate.
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Re: soy yogurt question
