Non-dairy yogurt preparation typically involves introducing specific strains of lactobacillus bacteria into non-dairy milk. The yogurt culture then produces lactic acid which in turn thickens and acidifies the milk, thus creating the tangy yogurt.
With this recipe and technique, the culturing step is bypassed and commercial lactic acid is added directly to the soy mixture, which instantly creates a silky, creamy and tangy uncultured yogurt. While it lacks the probiotic benefits of cultured yogurt, “Instant” Swiss-Style Soy Yogurt offers convenience for the home vegan cook (since it lacks probiotic benefits, be sure to include cultured or fermented plant-based foods in your diet).
The yogurt can be sweetened with any natural sweetener of your choice or blended with fruit or fruit preserves for a delicious high protein, non-dairy treat; or layer with fruit or fruit preserves in a tall glass to create parfaits. Try drizzling raw agave syrup over the yogurt and serve with your favorite granola or muesli.
“Instant” Swiss-Style Soy Yogurt is also ideal for preparing non-dairy frozen yogurt (you might want to add ½ tsp of guar gum or xanthan gum when blending to discourage ice-crystallization when freezing). No substitutions can be made for any ingredient in this recipe since each ingredient serves a specific function. This recipe yields about 3 cups or six ½-cup servings.
• 1 carton (12.3 oz) Mori-Nu™ extra-firm silken tofu, or similar (do not use water-packed block tofu)
• 1 and ½ cup organic plain unsweetened soymilk (sorry, no substitutions)
• 2 T refined coconut oil or virgin coconut oil*
• 1 T lactic acid powder (sorry, no substitutions; available from ModernistPantry.com)
*Virgin coconut oil will impart a slight trace of coconut flavor.
Line a large plate with several layers of paper towels. Remove the silken tofu from the carton and slice into 6 slabs. Place the slabs on the paper towels. Place additional towels on top and place a large plate on top of the towels. Allow to press and drain for a minimum of 1 hour. It is essential to remove as much water as possible to ensure the best finished texture, so do not rush this step.
Measure the lactic acid into a small dish and set aside near the blender. Do not add the acid to the blender until instructed.
Remove the lid from the coconut oil and place the jar or bottle into a microwave. Heat until melted (about 30 seconds to 1 minute depending upon the solidity of the coconut oil); avoid overheating the oil. Alternately, place the jar or bottle into a container filled with near boiling water and let stand until the oil melts. Measure 2 tablespoons and set aside.
Place the tofu into a blender and add the soymilk. If you wish to add organic sugar to sweeten, now is the time to do so. Process the contents until completely smooth. With the blender running, add the coconut oil, process for 10 seconds and then add the lactic acid powder all at once. The mixture will thicken instantly; turn the blender off.
Give the yogurt a stir and then transfer to a sealable storage container. Refrigerate until well-chilled to ensure maximum thickening before serving. Stir in fruit or fruit preserves as desired.