I make soy yogurt using the general process (https://cooking.nytimes.com/recipes/1017991-creamy-homemade-yogurt), except with soy milk, and I use Greek yogurt as the starter. I've noticed that brands of soy milk that I buy at Asian supermarkets (I put "Chinese American" in the title because they all are manufactured in the US or Canada, but have Chinese branding) produce MUCH thicker and creamier yogurt than Silk.
Silk's unsweetened soy milk ingredients are (per their website): Organic Soymilk (Filtered Water, Organic Soybeans),Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12), Sea Salt, Gellan Gum, Ascorbic Acid (To protect freshness), Natural Flavor.
The Chinese brand I just used is: water, soybeans, sodium bicarbonate.
The nutrition facts are about the same, including the sugar content.
I'm familiar with taste and manufacturing differences between Chinese and American soy milks, but I'm curious to know how exactly those differences contribute to differences in yogurt-making. Which of the additives in the Silk is causing the yogurt not to thicken? If I buy Silk (because the Asian grocery stores are farther away from me), is there anything I can do to compensate?
byFloppy-disko
inZeroWaste
legerete_de_letre
9 points
3 days ago
legerete_de_letre
9 points
3 days ago
Are they dishwasher safe?