tag:blogger.com,1999:blog-9907428715683806952011-11-27T16:02:05.069-08:00Sophiahttp://www.blogger.com/profile/14686133592104852548noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-990742871568380695.post-10832848580790636142010-11-17T20:01:00.000-08:002010-11-17T20:01:15.412-08:00I can't get dairy free yogurt starter here, so I just use some of the already made stuff as a starter.<br /><br />6 cups of So nice or your choice of UNSWEETENED soy milk<br />Slowly warm to 110°- 115°<br /><br />Once warm add these following ingredients and whisk well till thoroughly combined<br />1 TBSP inulin fiber powder (prebiotics that feed the probiotics)<br />2 TBSP of store bought unsweetened soy yogurt<br /><br />Divide soymilk mixture into 3 500ml sterilized mason jars, screw the lids on<br />Keep at a steady temp of 110°- 115°<br />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. <br />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.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/990742871568380695-1083284858079063614?l=notyourmommasrecipes.blogspot.com' alt='' /></div>Sophiahttp://www.blogger.com/profile/14686133592104852548noreply@blogger.com0tag:blogger.com,1999:blog-990742871568380695.post-41934632606908707192010-11-17T19:55:00.000-08:002010-11-17T19:57:14.083-08:00<span style="font-size: x-small;"> 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:<br /></span>4 cups soft tofu - approximate<br /><div>1/4 tsp xanthum gum</div><div>1/2 tsp mustard flour</div><div></div>Once completely blended slowly drizzle in oil while blender or food processor<i> </i>is running at high speed<br /><br />1/2 cup sunflower or canola seed oil <br /><br />Keep blending till very thick and all the oil has been drizzled into the blender<br /><br />While still blending add<br />2 TBSP white balsamic vinegar<br />1 TSP white or apple cider (depending on what you would prefer)<br />1/8 - 1/4 of <a href="http://en.wikipedia.org/wiki/Kala_Namak">Indian black salt</a> (imparts a nice "eggy" flavor) or to taste <br />Some plain old sea salt to taste<br />And sugar if you like it sweeter but I don't add it in.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/990742871568380695-4193463260690870719?l=notyourmommasrecipes.blogspot.com' alt='' /></div>Sophiahttp://www.blogger.com/profile/14686133592104852548noreply@blogger.com2