how to tell soy yogurt is ready if use thickerner
christine
06/20/06 		Hi Ellen, I'd like my soy yogurt firmer. But I base on the thickness of the soy yogurt to tell if it's done or not. If I add agar, will soy yogurt become thick during incubating? If yes, how do you tell if the soy yogurt is done? Can I add agar water after incubating to set soy yogurt? Thanks.
ellen
06/20/06 		If you stir in after incubating, agar will set like a gelatin, perfectly OK but not a familiar texture. Adding agar or gelatin to the warm milk when you add the culture, will definitely give you a firmer texture after it is chilled. If you are concerned about it firming up before it gells, that is not likely- it is still warm, and most of the extra thickening occurs as it chills.

The usual way to thicken dairy yogurt is to double the thickness of the milk with dry milk or evaporated milk. If you use a machine, you can make a batch of soy milk using beans and soymilk instead of water and this double strength soy milk should give you a thicker yogurt all by itself.