Tag Archives: Cooking

How to Make a Continuous Supply of Cultured Vegan Soya Yogurt. Also Are Your Probiotic Tablets Inert?

Hi everyone,

So I thought I’d make a post today about making a continuous supply of cultured soya yogurt that is vegan. I had friends around for dinner last night and they were asking me about it. As we all know probiotics are excellent for the gut and digestion. I wanted to be getting a good supply of probiotics in my body. It can be one of those things easy to miss out of our diets and yet just as important as all the other elements to a healthy balanced diet. You can take tablets but during my practice to make this cultured yogurt I found several of the vegan probiotic tablets we had at home were inert. This means there didn’t appear to be any living bacteria in them at all! Please watch out for this. You can simply test them by putting one of your tablets in a little milk over night and if it’s thickening the next day then you have a good tablet. If not then you want to go get a refund!
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In this batch I’ll be using Alpro  Simply Plain Yogurt. Make sure it says “with live cultures” otherwise this wont work. This yogurt contains the beneficial bacteria S. thermophilus. I’ll be showing you how you can use just one tub of this yogurt and then make a continuous supply of it using only soya milk. This would likely work with other milks too though I have had great success with organic Soya milk.

This yogurt is great for all sorts of things. I recommend having it raw on cereals or with fruit and berries so you can put them little good guys in there to good use in your guts!. If you aren’t really eating anything that day that you could use some in, then you can always just simply eat 2 tablespoons a day on its own.

1. Take 400 ml of organic soya milk and add to a low to medium heat and heat up until it’s just bubbling but not boiling. This cleans the milk. Once heated leave to become only very slightly warm to one side.

2. Boil water and pour into a container like a jar, jug (with lid) or similar to what I used below. This is to clean the container. Then pour out the liquid and let dry upside down so nothing can get in it.

3. Pour the milk into the container.

4. Take 2 healthy tablespoons of yogurt and mix it into the slightly warmed mix and stir this well so it’s mixed in.

5. Place the receptacle in a place where there is a constant very low heat. Anything too hot will kill the bacteria we want. An airing cupboard or similar will work well. You can also wrap it in a teatowel. Leave this for 12-24 hours until it has thickened. It can take a little longer sometimes if it’s too cold because the bacteria becomes less active.
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6. Place in fridge and use within 5 days but keep at least 2 tablespoons for next batch!

NEXT BATCH! – I recommend on day 3-4 to start a new batch. You now do this with 2 tablespoons of your own made yogurt 😛 As you can see you can just keep maintaining this system. You may find your yogurt to be less sweet and a bit more sour. This is fine. One of the main ingredients of alpro yogurt is sugar whereas each time you make a batch there’s less refined sugars in there.
If your batch doesn’t work then try again. This is very easy to make but you might want to try a few times until you get it right. You’ll save a lot of money in the long run.

Always mix well before eating. Sometimes you’ll get clear liquid at the bottom. This is fine just mix well and it’s ready to eat.

Enjoy 😛

-ScottyRunner Xoxo

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Vegan Date and Prune Brownies

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Hi everybody I hope you are all well. So this is my first time doing a recipe blog but I thought I’d do so for this brownie as it turned out so well and so light and fluffy and delicious.

I have made a few alterations to the original recipe and that’s what I’m giving you below.

The recipe is taken from The Vegan diet Recipe Book by Tony Weston and Yvonne Bishop.It is all Vegan and endorsed by the  Vegan Society.

photo 1250 g wholemeal flour
300 ml almond milk
50ml coconut oil
4 tablespoons coca powder
250 g caster sugar
1 teaspoon salt
1 teaspoon vanilla essence
50 g ready to eat prunes, stoned
50g dates, stoned
1 1/2 teaspoon baking powder
1 tablespoon flaked almonds

1. Line baking tin with baking paper/parchment and oil lightly. Preheat oven to 180 oC, Gas mark 4

2. Place 2 heaped tablespoons of the flour in a saucepan and mix in 250 ml of the almond milk. Cook, stirring constantly on a medium heat until thick. Then set aside to completely cool.

3. Combine the last 50g almond milk, oil and cocoa powder in a bowl and stir until smooth.

4. Transfer the cooled flour mixture to a food processor or liquidizer, add the sugar, salt, vanilla, prunes and dates and blend until smooth. Add the cocoa mixture and blend again.

5. Mix the remaining flour with the baking powder and the almonds, then add the prune mixture and blend again. Pour the mixture in the prepared tin and bake for 25-35 minutes, until firm to the touch.

6. Cut into slices and eat hot or cold.

Enjoy!
-ScottyRunner Xoxo