How to Make "Soy Yoghurt"

Recently I have discovered I may/may not have a form of IBS. Unfortunately this means I have had to cut out some of my favourite foods - no more coffee, milk or yoghurt!! I absolutely love yoghurt - and since I found out I have been scouring the supermarket for a substitute.

I have tried a few of varieties of soy yoghurt, but I found they were usually organic and therefore had no stabilisers - a wobbly, watery, lumpy container of off white yoghurt was not exactley appealing!

From my days working as a junior chef in a large production kitchen for rest homes I remembered a quick, cheap and easy way to make a thickened milk mixture that was used to make a variety of flavoured custards.

Below is my recipe for soy yoghurt and lemon curd.

Soy Yoghurt with Lemon Curd

2 T Cornflour
1 1/2 T Sugar
Pinch of Salt
2 C Soy Milk
Juice of 1 lemon
2 T lemon Curd plus extra for topping

Combine cornflour, sugar, salt and 1/4 cup of the soy milk in a saucepan and whisk to combine. Add remaining milk and bring to the boil, whisking the entire time. Once mixture has thickened, take off the heat and strain. Add lemon juice and lemon curd and stir to combine. Pour into containers and add a dollop of lemon curd on top and swirl with the end of a spoon.

I have also made a chocolate version with chocolate soy milk and I might try a vanilla one with honey on top...

I will update my blog with more recipes using soy milk as I discover them - next will be Vanilla Scones!!

Does anyone have any other cool soy recipes I can try??