INGREDIENTS

INSTRUCTIONS

Directions:
Divide the starter culture equally between 2 or 3 storage jars (jam jars
are ideal) then fill each jar with soya milk, seal and shake vigorously.
Place in the refrigerator till fermented (1-2) days.
fat, 2 g carb 1 g fiber
with the opportunistic culture that occasionally arrives to thicken an
uncovered jug of soya milk that has been in use for a day or two. Of
course, once you've got some and made your first batch, you can reserve 2-3
table- spoonsful as a starter for the next.
Also note that the very first batch you make will be little more than a
thickened, mildly flavored milk, but the taste will gradually strengthen
and the texture gradually thicken from batch to batch. If you want to
strengthen the taste of the batch you have at hand, simply stir in a little
lemon juice.
With this method there is no need to keep the jars warm during
fermentation -- once you've filled and shaken them you can simply put them
in the fridge to ferment and forget about them for a day or two.
This yogurt is excellent poured over breakfast cereals, fresh fruit and
puddings, or stirred into soups, just before serving. It's also all right
for making Lassi though you'll probably need to add a little lemon juice as
already mentioned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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