yogurt starter1 spoon of older soy yogurt (but still edible) or 4 capsules probiotics
Soy milk production
Remove the soybean shells. see my comments above (please let me know if it’s unclear)
Make the Soy milk in batches – 1 cup soaked soy and 2.5 cups water. blend until you can’t see bean particles. 5-7 minutes.
Use a cheesecloth to strain the milk into a big cooking pot. you can also use a strainer to hold the cheesecloth while making a second milk batch.
Gently squeeze the milk out of the cheesecloth until the Okara (leftovers in the cheesecloth) is quite solid and resembles ricotta cheese in texture.
When the soy milk is ready – cook on on low heat for 20 minutes. make sure to stir every few minutes as it very easily rises. remove the thin film forming on the soy milk.
Cooking the soy milk would help it last longer, while it cooks – it starts to smell more and more like fresh Tofu 🙂
Wait for the soy milk to cool down, keep in a sealed jar or bottle in the fridge.
For Yogurt making – when the milk has cooled down – mix with the “starter” – 1 tbsp of soy yogurt or 4 capsules probiotics. stir well.
Keep in sterilized jars (that were filled with boiling water for 5 minutes – to kill germs) at 30-40 degrees C overnight (85-105 F). if you live in hot climate – outside would due, cover with a clean towel.
How do we know that it’s ready? easy – we taste and check the texture – if it taste and feels like yogurt. you made it. if it’s still very runny – keep it outside for a few extra hours.
*Keep some of your yogurt as a starter for your next yogurt, I usually sterilize a small jar and keep it closed until used as a started, this way – it will be kept longer.
Spread the Okara on a baking pan and dry in the oven for at least one hour in 90-100 degrees C (200-210 F)
Keep the Okara in the freezer for future uses. I will make sure to update this recipe with new Okara dishes that I upload.
I’d love to get more feedback – questions about recipes, comments and suggestions!