Hubby and I were pretty bummed when we found out Whole Soy & Co. was going out of business. No, we were REALLY bummed. This was the only vegan yogurt on the market that we both really like. Thus began our quest to make homemade vegan yogurt. I started with the cashew yogurt recipe in Artisan Vegan Cheese by Miyoko Schinner. It tasted pretty good but the cashews made the texture slightly gritty, and the yogurt was always separated. However, it was great for thickening to make a spreadable cheese.
After scouring the internet for information on making vegan yogurt, I started to experiment with using thickeners and eventually landed on my own formula that has been working wonderfully! So far it’s been a few months, and I’ve been able to keep the same culture going. It still amazes me that all I need for a new batch of yogurt is soy milk, corn starch and a couple tablespoons of the last batch of yogurt to act as the starter!