- 1 tablespoon white vinegar
- Almost 1 cup of soymilk
Measure 1 tablespoon of vinegar into a
cup. Add enough soymilk to make 1 full cup.
Stir gently and allow the mixture to sit and
sour for a few moments. The soymilk will
curdle gently and can be used instead of
buttermilk in cooking and baking. It makes
particularly glorious biscuits.
It can also replace soy yogurt in baking,
although you may need a little bit less than
the recipe calls for because Sour Soy is
thinner than Soy Yogurt. Measure the amount
suggested by the recipe and then only pour
part of it in with the other ingredients.
Mix well, and continue adding your sour soy,
a little at a time, until the batter is the
correct consistency. You may need the full
amount, you may need a spoonful or two less.
Use your best judgement, and trust your
instincts.
Sour Soy can be made in any quantity by
combining a small amount of vinegar and
soymilk. The measurements don't need to be
exact. You could pour a small splash of
vinegar into a measuring cup and then add
enough soymilk to make up the balance of the
amount you need. Reconstituted powdered
soymilk, fresh homemade soymilk and soymilk
in aseptic boxes will all curdle nicely with
this method.
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