Post Punk Kitchen Forum

Any advice? I can no longer get Wildwood yogurt, the best non-dairy unflavoured yoghurt available to me.
I tried to make my own with Yoso and So Delicious Coconut. Both brands are super sweet, not good for Miyoko's cheeses, and I can't get unflavoured anyway. Both tries came out extremely runny, no way to strain either, it ran right through anything. I used the styrofoam cooler method to incubate. I know I could use thickener but I need to be able to strain it to make Miyoko's cheeses.
So, what advice do you have to be able to make home made yoghurt that is thick enough to strain? Do any of these methods improve the thickness:

- commercial starter, Tribest yolife or GI-ProStart, has anyone tried those
- a yoghurt maker, does it make a difference?
- non-dairy milk, does one work better than others?

Have you tried the cashew yogurt recipe in miyoko's book?

Yoghurt maker makes a difference for me, yoghurt gets really thick, but, I haven't tried to strain it yet.

I can make yoghurt from soya milk. I never succeeded in making yoghurt from mixture of soya and rice milk. I usually make it from vanilla soya milk. If you use non-sweetened plant milk, a little bit of sugar might be helpful, so that bacteria have something to ferment.

IIRC, Miyoko suggested boiling soya milk to reduce it.