• i just made yogurt!
• i don’t know if this counts as yogurt in your book, but it does in mine: thick, tangy, and full of protein. you need a rice cooker tho. ☹
• i bought a small, very minimal rice cooker that only has two functions: warm and cook. warm keeps the content at a steady temperature, while cook heats it up to actually cook.

⠀ ⠀ ⠀ what you need:

• 1 pack silken tofu — don’t throw away the water
• 2 packs vegan yogurt (as the starter culture)
• 2 cups warm soy milk

⠀ ⠀ method:

• 1. blend the silken tofu + its water with the warm soy milk 2. pour the mixture into the rice cooker along with the vegan yogurt optional: add a little sugar if you want it sweet (i do) 3. set the rice cooker to warm for 1 hour 4. after 1 hour, turn it off and let it ferment for about 12 hours 5. that’s it! ☻
  • for the next batch, just save some of this ↑ yogurt as the starter for the new tofu + soy milk mix.

⠀ ⠀ extra tips

• if you want it thicker, drain the yogurt in a cheesecloth overnight — do this after the 12-hour fermentation.
• homemade yogurt generally lasts 1 to 2 weeks in the refrigerator when stored in a clean, airtight container, though it can start to get tangier or develop more whey over time as the live cultures continue to work: if you make it, eat it!

⠀ ⠀ → if you don’t like it

• cook it. find a vegan new york style cheesecake recipe on the internet and use this yogurt as the cheese alternative, just don’t waste it.

　﹙dairy free recipes﹚