Soy Yogurt Recipe (Slow Cooker)

Ingredients:

• 4 cups unsweetened soy milk (I use Silk)
• 2 tbsp corn starch (1/2 tbsp per cup of milk)
• 1 single-serving plain/vanilla soy milk yogurt container (I use Silk vanilla) OR 1/4 cup of previous homemade soy yogurt batch

Kitchen Tools:

• Non-stick pot
• Whisk
• Cooking thermometer (range must include 90℉ to 180℉)
• Glass jar(s) with lids (I use pint-sized mason jars)
• Slow cooker (needs to fit your chosen jar(s) with lid on)
• A kitchen towel and a large bathroom towel or blanket

Directions:

1. Heat soy milk in a pot on the stove until it reaches 180℉. Use medium-low heat and whisk occasionally to avoid burnt milk at the bottom of the pot. This can take up to 20 minutes.
2. Once the milk has reached 180℉, take it off the heat.
3. In a small bowl, add corn starch. Begin to add small amounts of hot soy milk to the corn starch while whisking. Whisk and add soy milk until you achieve a smooth slurry; there should be no clumps of corn starch in the slurry.
4. Whisk the corn starch slurry into the rest of the hot soy milk.
5. Let the soy milk mixture cool to 90-95℉. Whisk the mixture occasionally while cooling to avoid a film forming on the top of the milk. If a film does form, skim it off the top and throw it away. Cooling may take over an hour, you can transfer the mixture from the hot pot into a bowl to speed up the process but do not put the mixture in the fridge.
6. While the mixture is cooling, turn your slow cooker on low with the lid off. Let the slow cooker heat up for the duration that the mixture cools.
7. Once the mixture has cooled to 90℉, whisk in the soy milk yogurt and transfer the entire mixture (this is your homemade yogurt!) into your jars(s). Place the lid loosely onto the jar, but do not tighten.
8. Place your filled jar(s) into the heated slow cooker.
9. UNPLUG your slow cooker, place a dish towel around your jar(s), place the lid on your slow cooker, and wrap the entire slow cooker in a large bath towel/blanket.
10. Let sit for 8-12 hours until your yogurt has thickened and "tanged" to your liking. 
11. Tighten the lids on your yogurt and let cool in the fridge for at least 6 hours before eating. Eat alone or add your favorite yogurt toppings (examples: granola, honey, maple syrup, jam, fruit)

Original recipe credit: https://theconscientiouseater.com/homemade-non-dairy-yogurt-using-a-crockpot-its-easier-than-you-think/