Homemade vegan soy yogurt

Preparation

• Soak 1 cup of soybeans for 12+ hours in a bowl of water. Making sure there is enough water for the beans to expand.
• Drain and rinse the soybeans.
• Blend the soybeans in a high-speed blender with 3 cups of water until it turns into milk.
• Use a cheesecloth to strain out the okara (or soybean pulp) over a large saucepan so it can catch the milk.
• Heat the soy milk on high heat until it starts to boil. Make sure you stir it and keep an eye on it as the milk can rise quickly. When it does, take it off the heat. This step is essential to take the “planty” flavour out of the milk.
• Leave it to cool down to a lukewarm temperature.
• Pour milk into a sterilised jar and add 2 tbsp of rejuvelac and 1 tbsp of maple syrup.
• Put on the lid and store in a warm dark place to ferment. This may take anywhere from 12 to 48 hours depending on your climate. Keep checking until the yoghurt is thick. The longer you leave it the stronger the flavour will be.
• If yogurt looks lumpy it’s ok! Just add it to a blender and blitz until creamy.
• Pour it back into your jar and refrigerate until you are ready to eat it.