Posted by : Angel Flinn (Jul 29, 2010) at Care2.com
Link : http://www.care2.com/greenliving/creamy-soy-yogurt.html
As long as we’re getting inspired about berries, here’s a simple recipe to make your own dairy-free yogurt.
It’s delicious served over a fresh fruit salad (especially with summer fruit), or you might choose to blend your favorite fruit right in, and make your own peach, strawberry or blueberry yogurt…
You want to be sure to use soft or silken tofu, as firm tofu will not create the same creamy consistency. Silken tofu is delightfully smooth, and is perfect for creamy dips, dressings, sauces, puddings and cream pies – look out for that recipe soon! It also comes in different degrees of firmness, which is nice if you prefer your yogurt with a little extra body.
If you’re keen on the probiotics (friendly bacteria) usually found in commercial yogurts, you can also add a vegan acidophilus powder to the mix… VegLife has a product called ‘FOS-idophilus’ that they describe as “a 100% vegan probiotic formula that provides over 5 billion friendly bacteria plus the natural prebiotic FOS”.
Creamy Soy Yogurt
serves 4
1 1/2 lbs. (3 cups) soft/silken tofu (organic of course)
3 Tbsp. unrefined organic sweetener
3 Tbsp. maple syrup*
2 bananas, peeled, frozen, sliced
2 bananas, ripe (spotted), sliced
1/4 cup organic fruit juice
1 tsp. vanilla
1 1/2 cup frozen berries
1-2 Tbsp. fresh lemon juice
1. Gently rinse and drain tofu.
2. In a blender or food processor, blend all ingredients together until creamy. Chill in the freezer then serve just before frozen.
For a thicker consistency, use a food processor and omit some liquid if desired.
*To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers
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