This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
|4 cups||soy beverage, unsweetened, fortified||1 L|
|1 pack||yogurt starter, or Bio-K extra-strength capsule, or homemade soy-yogourt||5 g|
Before you start
A yogurt maker will make things easier for this recipe.
You can use either a 5 g sachet of yogurt starter from a box of ferments or powdered bacterial strains for Yogourmet brand yogurt (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus) or 1 Bio-K extra-strength capsule (50 billion bacteria) (L. acidophilus CL1285 and L. casei LBC80R).
Only buy these products in stores where they are kept in the refrigerator.
- Preheat the yogurt maker.
- Pour the milk into a pan and monitor the temperature with a Yogourmet thermometer ranging from 86 to 212 °F (30 to 100 °C). Heat milk to 180 °F (82 °C).
- Cool slightly (without stirring) to around 98-104 °F (37-40 °C).
- Use a spoon to remove the skin that has formed.
- Put the ferments in a large bowl, dilute with a little milk, pour in the remaining milk and mix.
- Pour the milk into small or large glass jars as required. Place the jars without their lids in the yogurt maker and close it.
- Start the yogurt maker and incubate for 14 hours.
- Open the yogurt maker and place the lids on the jars. Chill the yogurts in the refrigerator for about 2 hours before eating them.
For the next 5 to 7 preparations, simply keep a small pot of yogurt after each preparation to serve as culture. You should remove about 1/4 inch (0.5 cm) from the top of the yogurt before using it as a starter for a new preparation.
Nutrition Facts Table
per 1 serving (160g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
- Good source of :
- Calcium, Magnesium, Manganese, Selenium, Vitamin E
- Excellent source of :
- Vitamin B12, Vitamin D
- Diet-related health claims :
- Artery-healthy, Bone-healthy, Heart-healthy