z Easy-to-make-soy Kefir (yoghurt)
I began making soy kefir because of intolerance to cow’s milk.
First I experimented to determine which of the soy milks fitted the following criteria,
(1) organically grown beans
(2) made from whole beans – not isolate
(3) I needed to like the taste of the kefir
(4) It needed to make a good kefir with a strong (not watery ) curd.
(5) Must be suitable for ongoing making of kefir (some soymilks kill the culture after one or two uses)
I chose kefir as my yoghurt because I make it casually on the window ledge in my kitchen at room temperature all year round.
observe the photo below and then I will explain.
Each day I take a teaspoon out of the set kefir and put it into the bottom of a clean jar.
I fill the jar with soymilk and put it on my kitchen ledge.
I consume the remainder of the set kefir and wash the jar for the next day.
And return the soymilk carton to the fridge. (makesfive jars of kefir over five days)
That’s my system!!!! Simple isn’t it?
Further thoughts:
The kefir can be drained and turned to ‘cheese’ just like any soft cheese as in the picture below. More info below picture)
Resiliance: I have made this soy kefir and kept it unrefrigerated in my truck in summer for three days, and eaten it still fresh. It might have been hot but it was tasty and still fresh!
Soy & Cow Kefir, Kombucha, Rejuvelac starter cultures to start your first jar for sale. These are $20 (Australia only) including post and packing.
More information on Kefir, Rejuvelac etc. from www.thecultureman.com.au
Blessings
Satya satya@healingwithin.com.au
