So instead I make my own, it's easy peasy and very cheap.
I measure out half a litre of soya milk (I usually use organic soya milk, so that's about 50p's worth). I heat this until it boils and use a jam thermometer to measure the temperature. When the temperature reaches 40 degrees it's ready. A friend of mine without a thermometer just waits for it to cool a little and then pours it onto to her hand, when it's cool enough to hold she knows it's ready.
While I am heating the milk I fill a wide necked flask with boiling water. When my milk has reached the right temperature I stir in a couple of teablespoons of live soya yoghur, pour the boiling water out of the flask and replace with the milk mixture. I put the flask in the airing cupboard (not really neccesary, but it feels authentic) and wait overnight. The next morning I have lovely yoghurt.
I can keep a mix going like this for ages, but reknew the process with fresh yoghurt every once in a while. I use a good quality soya yoghurt from the health food shop as my starter and when I buy it, I use a couple of spponfuls, but freeze the rest in an ice cube tray to use later on.
|Homemade yoghurt, homemade granola and extra raisins|
I would like to make some coconut yoghurt, but I don't think you can use soya yoghurt to start it. I'll give it a go sometime and when I do, I'll let you know.