Soy Yogurt

Ingredients:

4 cups soymilk either commercial or home made soy milk by INTSOY method
(see http://web.aces.uiuc.edu/faq/faq.pdl?project_id=1&faq_id=132 for soymilk recipe)
2 to 3 tablespoons plain commercial yogurt (Dannon Plain Yogurt, etc)
5 tablespoons cane sugar
1 teaspoon vanilla flavor or other flavor as desired
Fruit preserves (Optional)


Method:

1. Heat the pasteurized soy milk to 194°F (90°C) .

2. Add sugar to the heated soymilk base and keep the temperature at 194°F (90°C), heating only long enough to dissolve the sugar. Add flavor.

3. Cool the milk to 122°F (50°C). Add the commercial yogurt, gently mix the contents thoroughly and avoid the formation of foam. Pour the milk into cups and then seal with a cap.

4. Immediately place the cups into an incubator, or an oven at 106°F (41°C) for approximately 5 hours. After 4-1/2 hours of incubation, closely monitor the pH of the yogurt. When the pH reaches 4.3 or desired sourness, transfer the yogurt to a refrigerator at 36°F (2°C).

5. After 12 hours of refrigeration, the yogurt can be served.

Option: To make yogurt with fruit on bottom, place 2 to 3 teaspoons fruit preserve into the bottom of each of the yogurt cups. Gently fill the mixture from step 3 into yogurt cups to near the top and then seal with a cap. Soy yogurt can be made by a yogurt maker following the instruction.