Post Punk Kitchen Forum

They don't sell plain unsweetened yogurt within 100 miles of my house. They do sell sweetened plain, and if you just use it as a starter, it works out fine, I'm using it for AVC as well (my yogurt cheese is straining right now, hoping for air-dried parm this time). You can make yogurt without a yogurt maker. An easy way to incubate is to heat the oven to 150, turn it off, place yogurt base in, and turn over light on.

I think using homemade for these recipes is a little better than store bought because the cashews give it that nuttiness.

My daughter and boyfriend love Nancy's. I try not to give them too many crossed eyes while they eat it.

I went to like seven stores (five co-ops, a Whole Foods and a Trader Joe's) today in search of a tub of unsweetened soy yogurt, and EVERYONE was out. TJ's didn't even have a large container of their vanilla. Silk, Wholesoy, Wildwood, the whole shebang, gone. All that was left were almond or coconut yogurts. I attributed it to a lot of folks following new years resolutions...?

(BTW I too find Wildwood to be inconsistent. But it's tasty.)

My first batch of yogurt was started this morning. I'm hoping it turns out.

How's your yogurt coming along? I hope it turns out good. I've been eating mine with a scoop of jam, like homemade fruit on the bottom

It's watery but I can see formation on the bottom. I'm guessing our house is a little cold so I also put a towel on the maker a few hours in. I hope it works since I went to a store yesterday nd today, neither had plain soy yogurt.

Sometimes when it is watery at the top but more thick at the bottom, that actually means it has separated and incubated too long. Worth checking with a spoon (scald under boiling water) to see if the yogurt is tart yet.

I made more yogurt with my first batch of homemade and it worked! I'm so happy about that. How many batched have people been able to get out of their initial batch?

Anyone who shops at Wegmans, just an FYI that since silk is just screwing around with yogurts now, we are bringing in Wholesoy to fill in the gaps. They're wrapping up all the contracts etc but it shouldn't be long now.

I have not kept count, but i'm sure i'm at least up to 12, though it's probably getting close to 20. I think i last bought yoghurt in april last year, and i probably didn't need to - i just wasn't aware then of how forgiving the yoghurt making process is.

You can freeze bits of yoghurt to use as a starter, in my experience the culture survives for at least a month or two.

oh wow, that's awesome! i think i'd read that it would only last for a few batches. I love the idea of freezing some, also. That way, I wouldn't have to constantly be making yogurt, which was the one issue was foreseeing with yogurt making - that you can never stop culturing! ABC - always be culturing

thanks!

I realized my problem, my soy was actually soy-chickpea. I got some usable yogurt but I'm straining it through a cheesecloth. A lot of water is coming out and it is looking promising.

I'm also trying again today with regular soy and adding a little sugar to feed the bacteria.

I went to a grocery store today that finally had some Whole Soy yogurt so I bought 6 containers. I'm still experimenting with my own yogurt but until I get it right, I'm glad I was able to get some store bought.

Can anyone on the East coast of Canada attest to the availability of plain soy yogurt here? I've never been able to find it (I'm in Halifax, NS).