Homemade Vegan soygurt

I can't get dairy free yogurt starter here, so I just use some of the already made stuff as a starter.

6 cups of So nice or your choice of UNSWEETENED soy milk
Slowly warm to 110°- 115°

Once warm add these following ingredients and whisk well till thoroughly combined
1 TBSP inulin fiber powder (prebiotics that feed the probiotics)
2 TBSP of store bought unsweetened soy yogurt

Divide soymilk mixture into 3 500ml sterilized mason jars, screw the lids on
Keep at a steady temp of 110°- 115°
Let the yogurt culture at a steady temp -I use a cheap ($20) yogurt maker from wal-mart, I just use my own jars because they are bigger, it stays at a steady temp between 110°-115°, for about 4 hours, taste it and if it doesn't taste like yogurt any more, check back in and hour and so on and so forth till it is tart enough for your liking.
Refrigerate once tart enough, the yogurt and the water will separate and I usually like pouring the water off of it afterward as it makes me it thicker.

Homemade Vegan Soy Mayo

Blend all these ingredients together for about 30 secs in a blender or food processor starting at a lower speed then working up to the fastest speed:
4 cups soft tofu - approximate

1/4 tsp xanthum gum

1/2 tsp mustard flour

Once completely blended slowly drizzle in oil while blender or food processor is running at high speed

1/2 cup sunflower or canola seed oil

Keep blending till very thick and all the oil has been drizzled into the blender

While still blending add
2 TBSP white balsamic vinegar
1 TSP white or apple cider (depending on what you would prefer)
1/8 - 1/4 of Indian black salt (imparts a nice "eggy" flavor) or to taste
Some plain old sea salt to taste
And sugar if you like it sweeter but I don't add it in.