Homemade vanilla yogurt

Ingredients for 5 servings:

• 2 tbsp natural yogurt (3.5%, organic or regular), room temperature
• 1 liter soy milk (soy drink) (vanilla flavor)
• 1 tbsp skimmed milk powder, if desired

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

without yogurt machine

Heat the vanilla-flavored soy milk on the stove over medium heat; do not boil! It should be lukewarm, not hot! Meanwhile, preheat a plastic container (at least 1.1 liters in capacity) with a lid with hot water. Drain and close the lid. Have a waterproof insulated container ready. If you don’t have one, simply use a sufficiently large pot with a tight-fitting lid and wrap a towel around it later! Stir 2 heaped tablespoons of yogurt into the lukewarm soy milk. Pour the mixture into the preheated plastic container and close it tightly. Place it in the insulated container or pot and fill with hot, but no longer boiling, water to about 3 cm below the rim. Close the container/pot. Don’t forget the towel with the pot! Find a quiet, well-tempered place for your yogurt, as it shouldn’t be exposed to vibrations/shocks for the next 12 hours and shouldn’t be stored below room temperature (21°C)! The shorter the ripening time, the milder and more liquid it will be! If you want it firmer, you should add 1-2 tablespoons of skimmed milk powder to the mixture above, but it’s not necessary. After the fermentation process, the surface is usually firm (even without powder!), while the underlying consistency is more creamy and should be refrigerated immediately. Simply make a new yogurt with the last 2 tablespoons of the finished vanilla yogurt! This works up to five times, after which you’ll need to buy a new yogurt to make! Served with fresh fruit and muesli/flakes, it makes a great breakfast!