woodenzoo, I left out the soy instructions because I don't like soy and never use it. I'll post them here, and I'd start with the 3 1/2 cups of milk called for in the recipe, that would make a couple of pints. I make it a gallon at a time, we use it a lot. I bake with it, Amanda and the kids like it in smoothies and I eat it with fruit, granola and a drizzle of honey. Here are the soy instructions: Soy milk yogurt: I make soymilk yogurt all the time during the 4-5 months my goats have off from milking each year. I make my own soymilk, which entails cooling the soymilk, so I do not bother with the heating of the milk stage in the recipe above. If I were to make soymilk yogurt from store bought milk, I would probably skip the heating of the milk stage as well, since I make my yogurt using my raw milk method (below). Soymilk does not contain lactose and without lactose, or some type of carbohydrate sugar to ferment, the yogurt culture will not grow. If you make your own soymilk , you will need to to add some sugar, glucose or sucrose to your soymilk. Do not use honey, because honey will impede the yogurt bacteria. If you are using store-bought milk, it may already have enough sugar/sweetening in it. If you are making soymilk yogurt you may also have to add some other sort of thickening agent. You may not want to use gelatin, because that is made from animals. I use agar powder. You need to dissolve the agar in some water and then bring it to a boil before you use it. For 2 quarts of yogurt (3 1/2 cups of milk), I use 1 tsp. agar in 1/2 cup water. I bring to a boil in the microwave. Keep a close eye on it because it WILL boil over quite quickly and make a big mess. Please note soy milk yogurt is not exactly like animal milk yogurt. Annie

WATCH WHAT YOU READ THE TRUTH IS, SOY IS GOOD FOR YOU! According to Maureen Kennedy Salaman, President of the National Health Federation, even people who should know better have been jumping on the conventional medicine bandwagon to blast soy products. Numerous websites warn that soy products which are very popular contain chemicals, toxins, and growth inhibitors - but when you do research on these so-called dangers, you discover that every negative assumption is based on a healthy truth. And therein lies the problem. One of the arguments against soybeans is the allegation that the phytic acid in soybeans also called phytates blocks the absorption of minerals in the intestine. Although phytates do bind with minerals, they do so in order to stop free radicals and keep the minerals at safe levels in the body. Phytates shield us from dangerously high levels of iron. In some animal studies it has been shown that phytates even stop the growth of cancerous tumors. Phytates are found in foods high in fiber. Since fiber rich foods protect against colon and breast cancers, it is now thought they are the protective agent in fiber. It appears that binding minerals in the intestines that phytates inhibit the cancer process, especially when it comes to iron. Iron generates free radicals and phytates act as an antioxidant. Excessive iron is also known to increase the risk of heart disease. Even a small amount of phytates in food can reduce iron absorption by half; but the effect is less marked if a meal is supplemented with ascorbic acid, which can also help in the absorption of zinc and calcium. Phytates are also known to help prevent cancer by building the immune system. By working directly to control cell growth, pyhtates may be an ideal protective agent against a wide range of cancers. Fiber, along with its associated phytates, also provide benefits by regulating the absorption of glucose from starch. Soybeans are unique among plants foods in supplying all of the essential amino acids that the human body needs. In addition soy contains genistein and daidzein, plant hormones that seem able to either mimic or counter the effects of estrogen. A Harvard study states that soy products are associated with fewer hot flashes and because soy isoflavones-bioflavonoids have certain estrogenic effects, women and researchers have looked to soy as a possible hormone replacement therapy. The same study also showed an increase in bone-mineral content and density after postmenopausal women took an isoflavinoid rich soy preparation. Another published study claimed that 'soys estrogenic effects are associated with elevated rates of breast cancer'. The authors claim was based on a study of women with 'estrogen receptive positive' cells. This means they were already sensitive to estrogen. Its like giving milk to someone who is lactose intolerant then proclaiming milk to be harmful. Another interesting fact is that soy isoflavones resemble tamoxifen, already used for breast cancer prevention but is a much healthier alternative. One of the most nefarious claims about soy is that infants of both sexes who are fed soy milk MAY later develop hormonal abnormalities such as early menstruation or delayed male genital development. This has just not been shown to be true in any study. In one study on osteoporosis, post-menopausal women showed an increase in bone-mineral content and density in the lumbar spine after taking an isoflavone rich soy preparation. But rather than highlight the truth, the authors of one study chose to emphasize the fact that there was no increase in the thigh bone. Six months is too short a period of time to see results using food products. Eating 25 grams of soy protein a day has been shown to lower cholesterol and reduce the risk of heart disease - according to the FDA (and you know how conservative they are) Vegetarians have long used soy protein as meat substitutes because soybeans offer all the amino acids essential to human nutrition something other beans and plants do not. So enjoy Soy! Drink it, eat it, snack on it, cook with it - and profit from its many wonderful properties.

Many moons ago I made my own with whole,fresh from the dairy milk.There's nothing that compares to the taste of home made yogurt. I buy the plain yogurt,usually Mal-Mart's brand and add fruit or whatever and Splenda for sweetner.Be sure you are getting yougurt that contains live cultures if you are looking for healthy. Mc D's Parfait Nutrition facts: Low Fat Yogurt: Cultured pasteurized Grade A reduced fat milk, sugar,food starch-modified, fructose,whey protein concentrate,corn starch,kosher gelatin,natural (plant source) and artificial flavor,potassium sorbate (added to maintain freshness),artificial color.CONTAINS: MILK. Low Fat Granola:Whole grain rolled oats,brown sugar,crisp rice (rice flour,rice bran,salt,and malt),dried high maltose corn syrup,honey,sunflower oil,salt,baking soda,sodium aluminum phosphate,apple puree concentrate,soy lecithin,cinnamon, crushed oranges,natural flavor (vegetable source). CONTAINS: SOY LECITHIN.Strawberries: Strawberries, konjac flour. Blueberries. 160 cal, 2 gm Total fat,1 gm sat fat,0 trans fat,5 mg cholesterol,85 mg sodium,31 gm carbs,1 gm dietary fiber,4 gm protein

My go-to's: YOGURT FRUIT DIPS #1 Ingredients 8 oz non-fat plain yogurt 1 Tbs honey 3/4 tsp lemon juice 1 Tbs pureed pears (or baby food) 1 dash ground cinnamon Combine all ingredients. Mix thoroughly with a wire whip. Cover and chill. #2 Ingredients 16 oz low-fat vanilla yogurt 1 cup shredded coconut 6 Tbs orange juice concentrate 1/2 cup pineapple juice 1/2 tsp poppy seed Mix well; chill (overnight). #3 Ingredients 1 cup plain nonfat yogurt 1 Tbs honey 1 tsp ground flaxseed (optional) 1/2 tsp ground cinnamon 1/4 tsp grated gingerroot Mix all ingredients until well blended. Joe