Soy Yogurt
Another alternative for yogurt would be to use Tofu, a curd made from mashed soybeans. This plant's origin is from eastern Asia. To be more specific, tofu is created in China, where it received the name tofu, another name for bean curd due to its jelly-like texture and consistency. Often used in Asian and plant-based cooking due to its lack of flavour but the versatility to absorb the flavours of other spices and foods. There are 3 types of tofu commonly used: silken or soft tofu, medium tofu, and firm tofu.
Making Plant-Based Yogurt At Home
The production process is the same as that of homemade yogurt through heat, probiotics/yogurt starter and fermentation: you put the liquid - either milk or a plant-based milk alternative like soy juice - in a jar or glass, add a portion of yogurt or good bacteria called probiotics and put it in a 50 - degree oven. The oven is switched off, closed while hot, and fermentation is allowed during cooling. The plant-based mixture will set and may even appear curdled, which can be re-blended to a smooth consistency to create soy yogurt.
No Heat vs Heat
There are many methods you can use to create cultured yogurt at home. When you apply heat, you can use the oven, a dehydrator, a yogurt starter, yogurt incubator, hot water bath, and crockpot. The most commonly used method you see is using the oven, applying low heat, then turning off the oven and leaving the jar in the oven while it is hot. Leaving the contents in a warm place for 12 - 24 hours, you allow the yogurt to start its fermenting and cooking process to reach your desired texture of yogurt.
In a no heat application for raw/no-bake methods, you want to make sure your fermentation process is still a part of your no-heat method because this is where you get the tangy taste in yogurt. The longer you store in a dark, warm place, the more sour your yogurt will be, but you want to make sure that you are storing it in a dark warm place like the kitchen cabinet for 6 - 24 hours, taste tasting every 6 - 12 hours, depending on the type of soy used in the recipe. This yogurt is made using soft tofu and can be eaten right after blending, but I like to ferment it for at least 2 - 10 hours for a tangier taste.
Serving Size: 3 - 4 People
Preparation Time: 2h 20 Min
Ingredients
1 soft block tofu
2 tablespoons sea moss paste
3 tablespoons maple syrup or sweetener of choice
1 ½ tablespoon lemon juice
1 teaspoon vanilla bean paste or extract
1 capsule probiotics
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2 cups of frozen mango
1 tablespoon of maple syrup grade A (optional)
1 tablespoon of lemon juice
1 cup of tofu yogurt
Preparation Steps
Make sea moss paste or replace it with 1 tablespoon of agar-agar
In a blender, including all of the first half of the ingredients tofu, sea moss, maple syrup, lemon juice, vanilla bean paste, and the probiotics inside the capsule until they are completely blended and smooth texture.
Pour the mixture into a glass container and set it into a dark warm place for fermentation until it expands or in a yogurt incubator, dehydrator for 2 hours.
Remove tofu yogurt and place in a food processor with the second half of the ingredients mango, maple syrup (optional), and lemon juice until smooth.
Add small mango and pineapple chunks for more texture.
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