Homemade Soy Yogurt (Dhai)

• porcijos: 6cups

Ingredientai

4 cups (948 mL) plain unsweetened soy milk

½ cup (119 mL) natural, live/active culture plain unsweetened soy yogurt

1 thick bath towel or blanket

Nurodymai

Put the soy milk in the slow cooker and turn it on low. Cook for 2 ½ hours.

Unplug the slow cooker and let it sit for 3 hours with the cover on.

After 3 hours, transfer 2 cups (474 mL) of the lukewarm soy milk to a bowl and whisk in the live/active-culture yogurt. (This is basically any plain yogurt you have left over, either previously homemade yogurt or a store-bought version. Keep in mind that the yogurt you make will take on the taste and quality of the culture you are using, so don't use if it's old or sour.)

Return the mixture back to the slow cooker and stir gently.

Replace the lid and wrap the towel or blanket around the slow cooker to keep the contents warm. Let it sit for 8 hours. At this point, the yogurt should settle. Enjoy it blended into smoothies, with fruit, or made savory with grated veggies and salt and pepper. This also makes a wonderful base for lassi, an Indiarn yogurt-based drink.

To make this dish in a 5-quart (4.74-L) slow cooker, double the soy milk measurement (still using h cup (119 mL) of the live/active culture) and proceed with the recipe. A double recipe makes 10 cups (2.37 L).

Pastabos

Although I've easily stayed away from dairy most of my adule life, yogurt has been the toughest habit to break. Savory raitas are such a strong part of our culinary culture that I truly didn't think it could be done. On top of this, most grocers who do sell soy yogurt offer ony sweetened varieties. When I recently came across plain, unsweetened soy yogurt at my local Whole Foods Market in Chicago's Lincoln Park, I was immediately excited by the possibilities. I used the yogurt I purchased as my starter and made the recipe below. I think I did a litle dance in my kitchen when I tasted the end product--it was delicious! Keep in mind, the results are a little thinner than standard yogurt purchased from the store, but it's still pretty darn good. The consistency is perfect for making Indian dishes and sides, including raitas, lassi, and khardi. Once you ealize how much money you'l save making your own soy yogurt, you'll do a little dance too!