Vegan yogurt
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]s6+fmBQ񣉓s$M$o$J犦8v bɏ?8^]=;lu6]zwzoN˫]ec!]םfYƳd˸XCxPvg_>:`Kab6fڍH2:ib[S' DzweiE,]>a-3apTfq^6d(oxۭ׼JN>Z㣴S7A7[Шns!Ƀ1Ia%& %t-&.2Z)sw/K;ꔄV!Ny@PȲc*`X5sֲ.޳1r* 1tBSGвҥ4b vnbz˙I|TdϹ4$WUf5>7{{4n{`"w?uqzlWHH -&4#g N"%ձ/5خTK&VF;LXPnk !".vU&#|`+olG+3YJIcM\YR^E|ĻzK+H.!/c}WcN\*;iv 1TcJŗjW?8&Qe6u8I͚دɧ4dF[DNǍemCs=,}wI#ͯ,7z}6lvU/5 5 8>98uxsfd+GQ,X2[WD]k?S8eprv\cwV!MrWO$ONO_D={;r^ҫ*'_O?~:bV C( 0ʘ{G)*I@J'.)Z繠XCr\ nӤ+-}6T\'ftB,On2U.d{=,,˛'MKUR$õK b@=k˫@NY h5:>Fw#:ܫ Ky(ﺨE6j#G0@d*? \ep&`IZX/:J:{<xD<)t]@YjZ81I^Z y!{i=ת#6"&+[tIg?~Q--`_uCmIW~kfvw{εfdح[u Ud9mP: {j9$bM|R|+r${8PsuIFe}k1N{.\G_)8Ǵ, .`>G@ ,P3nZ_QWJjݝ@Qx7tĀ[e4(nDGҺbcHV6("G]8TϺ2 ˡXҥ11Gyl`!TܪE-"Yt X\z| yXbȊ5>?qSsp?UI֦̅P_@S,ˋ'NW~:!9+ƍ[]82D ~ѿ)Lqc2qM2^k]Mn>VC&nV8| ҁxLii98c}sV+,gTڕLRM1%Q)oOpZЄ:HѵהzVUWɕ`%] m]Bb5 %6Or*խ˴얖k1 CzAՄ+.+<c$N%#'GY\>zs>/"?J[^ѠC8ɰFVv,(=cV0fkkKImܭNYnsrzkG/v*w1т,"Y} to57qXmp&[DlC(JrW,,C[ѥe_˷%}gg%"f,ķlPmE$۔ * 8P4EM,>*ui;L"2pojYәLmUHG2PBE}j pL](E~QdҡnMhlhIzncXe:7ߨŇֹ*UaB;OK7bD +h!Дɑ`aWgR5Pi!JL2, },\Zz {2VZHGlD̮7UIlnzehޙMAU RA7NYue:૵0K9_X籼w^CJ=oZN0A9k1ʬmȷac3HV2)IKn^;w2 rðr5diAmWd4j!̰j%" ^NrQ V ν5*t k ivnBHm_퐃X\<@Z(#1PhS<|$C2ͿeTQZeın!woYmFGt3)|gif 4aAE t|-4 iHu/t5t^4gH1qմla$sM[H>"iuQzM4뀍eZV^QFdP'@ՕW:cb乖44!b|Ҙ1j! \jv^OkbM7:g3 CcQDGZ&ZQ&PN -HLb\:,J|Bnʃ-miYjz;x2rq^X?2m=p 0OSPM#1 7aq\Gm`@=-?_|c@LJ:L0Cp?k`": `b˙/ڦM%D_چ1*ʹ/y+|8ӁͼUI2\Ȭ:~[gW!M_Pt4﫣%|x<с8m#&@똷7͈\ߣ:0MAt WjcZ0)` <4*`F#/ #J8hċl,2|#vƉ6]K Xa.cC &q~5 lb)i.r|٧|k=KZ6 "~qLAZ*31Aм91tƱ`bw=J4n:#Y .' -m "cii#:e1nNT6K X '^ ը{MP c/6ߙ6҅8\ :æ\eg$Ry]4*ӆ:$Zxn%<1E wlQp&bp,u-غזV[a6ዧt.wT t)kKnzt^(`rn9XOl d4-vh{P+}0kK+p|\rrjG?@E^
Vegan yogurt
  Vegan    Yogurt    Vegetarian    Low Fat  
Last updated 10/4/2011 8:28:29 PM. Recipe ID 63605. Report a problem with this recipe.
]s6+fmBQ񣉓s$M$o$J犦8v bɏ?8^]=;lu6]zwzoN˫]ec!]םfYƳd˸XCxPvg_>:`Kab6fڍH2:ib[S' DzweiE,]>a-3apTfq^6d(oxۭ׼JN>Z㣴S7A7[Шns!Ƀ1Ia%& %t-&.2Z)sw/K;ꔄV!Ny@PȲc*`X5sֲ.޳1r* 1tBSGвҥ4b vnbz˙I|TdϹ4$WUf5>7{{4n{`"w?uqzlWHH -&4#g N"%ձ/5خTK&VF;LXPnk !".vU&#|`+olG+3YJIcM\YR^E|ĻzK+H.!/c}WcN\*;iv 1TcJŗjW?8&Qe6u8I͚دɧ4dF[DNǍemCs=,}wI#ͯ,7z}6lvU/5 5 8>98uxsfd+GQ,X2[WD]k?S8eprv\cwV!MrWO$ONO_D={;r^ҫ*'_O?~:bV C( 0ʘ{G)*I@J'.)Z繠XCr\ nӤ+-}6T\'ftB,On2U.d{=,,˛'MKUR$õK b@=k˫@NY h5:>Fw#:ܫ Ky(ﺨE6j#G0@d*? \ep&`IZX/:J:{<xD<)t]@YjZ81I^Z y!{i=ת#6"&+[tIg?~Q--`_uCmIW~kfvw{εfdح[u Ud9mP: {j9$bM|R|+r${8PsuIFe}k1N{.\G_)8Ǵ, .`>G@ ,P3nZ_QWJjݝ@Qx7tĀ[e4(nDGҺbcHV6("G]8TϺ2 ˡXҥ11Gyl`!TܪE-"Yt X\z| yXbȊ5>?qSsp?UI֦̅P_@S,ˋ'NW~:!9+ƍ[]82D ~ѿ)Lqc2qM2^k]Mn>VC&nV8| ҁxLii98c}sV+,gTڕLRM1%Q)oOpZЄ:HѵהzVUWɕ`%] m]Bb5 %6Or*խ˴얖k1 CzAՄ+.+<c$N%#'GY\>zs>/"?J[^ѠC8ɰFVv,(=cV0fkkKImܭNYnsrzkG/v*w1т,"Y} to57qXmp&[DlC(JrW,,C[ѥe_˷%}gg%"f,ķlPmE$۔ * 8P4EM,>*ui;L"2pojYәLmUHG2PBE}j pL](E~QdҡnMhlhIzncXe:7ߨŇֹ*UaB;OK7bD +h!Дɑ`aWgR5Pi!JL2, },\Zz {2VZHGlD̮7UIlnzehޙMAU RA7NYue:૵0K9_X籼w^CJ=oZN0A9k1ʬmȷac3HV2)IKn^;w2 rðr5diAmWd4j!̰j%" ^NrQ V ν5*t k ivnBHm_퐃X\<@Z(#1PhS<|$C2ͿeTQZeın!woYmFGt3)|gif 4aAE t|-4 iHu/t5t^4gH1qմla$sM[H>"iuQzM4뀍eZV^QFdP'@ՕW:cb乖44!b|Ҙ1j! \jv^OkbM7:g3 CcQDGZ&ZQ&PN -HLb\:,J|Bnʃ-miYjz;x2rq^X?2m=p 0OSPM#1 7aq\Gm`@=-?_|c@LJ:L0Cp?k`": `b˙/ڦM%D_چ1*ʹ/y+|8ӁͼUI2\Ȭ:~[gW!M_Pt4﫣%|x<с8m#&@똷7͈\ߣ:0MAt WjcZ0)` <4*`F#/ #J8hċl,2|#vƉ6]K Xa.cC &q~5 lb)i.r|٧|k=KZ6 "~qLAZ*31Aм91tƱ`bw=J4n:#Y .' -m "cii#:e1nNT6K X '^ ը{MP c/6ߙ6҅8\ :æ\eg$Ry]4*ӆ:$Zxn%<1E wlQp&bp,u-غזV[a6ዧt.wT t)kKnzt^(`rn9XOl d4-vh{P+}0kK+p|\rrjG?@E^



 
      Title: Vegan yogurt
 Categories: Vegetarian, Low-cal, Low-fat
      Yield: 12 Servings
 
           Allow 5 min to prepare
           1-2 days to ferment
           To make 1 Pt. 6 - 1/2 C Svg
  3 1/2 tb Starter culture
      1 pt Soya milk
 
  Directions:
    Divide the starter culture equally between 2 or 3 storage jars (jam
  jars are ideal) then fill each jar with soya milk, seal and shake
  vigorously.
    Place in the refrigerator till fermented (1-2) days.
                        ------- Each 100 g provides: 52 Cal, 3 g pro, 2
  g fat, 2 g carb 1 g fiber
                        ------- Note that this simple method will only
  work with the opportunistic culture that occasionally arrives to
  thicken an uncovered jug of soya milk that has been in use for a day
  or two. Of course, once you've got some and made your first batch,
  you can reserve 2-3 table- spoonsful as a starter for the next.
    Also note that the very first batch you make will be little more
  than a thickened, mildly flavored milk, but the taste will gradually
  strengthen and the texture gradually thicken from batch to batch. If
  you want to strengthen the taste of the batch you have at hand,
  simply stir in a little lemon juice.
    With this method there is no need to keep the jars warm during
  fermentation -- once you've filled and shaken them you can simply put
  them in the fridge to ferment and forget about them for a day or two.
    This yogurt is excellent poured over breakfast cereals, fresh fruit
  and puddings, or stirred into soups, just before serving. It's also
  all right for making Lassi though you'll probably need to add a
  little lemon juice as already mentioned.
 




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Recipe ID 63605 (Apr 03, 2005)

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