This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
4 cups | soy beverage, unsweetened, fortified | 1 L | |
1 pack | yogurt starter, or Bio-K extra-strength capsule, or homemade soy-yogourt | 5 g |
A yogurt maker will make things easier for this recipe.
You can use either a 5 g sachet of yogurt starter from a box of ferments or powdered bacterial strains for Yogourmet brand yogurt (L. casei, B. longum, L. bulgaricus, S. thermophilus, L. acidophilus) or 1 Bio-K extra-strength capsule (50 billion bacteria) (L. acidophilus CL1285 and L. casei LBC80R).
Only buy these products in stores where they are kept in the refrigerator.
For the next 5 to 7 preparations, simply keep a small pot of yogurt after each preparation to serve as culture. You should remove about 1/4 inch (0.5 cm) from the top of the yogurt before using it as a starter for a new preparation.
per 1 serving (160 g)
Amount % Daily Value |
Calories 90 |
Fat 3 g 5 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 110 mg 5 % |
Carbohydrate 8 g 3 % |
Fibre 1 g 3 % |
Sugars 1 g |
Net Carbs 7 g |
Protein 7 g |
Vitamin A 6 % |
Vitamin C 7 % |
Calcium 19 % |
Iron 12 % |