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1.
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In a saucepan, combine the soy milk and dry milk (this really boosts the calcium content of the yogurt) and heat over medium heat, stirring frequently to just below the boiling point.
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Remove the milk from the heat and allow to cool until lukewarm (about 100 F).
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To cool the milk quickly, place the saucepan into the refrigerator or in a sink filled with cold water.
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Make sure to stir occasionally to cool it evenly.
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This takes about 20 minutes.
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2.
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Preheat the yogurt makers heating base.
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3.
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Add plain yogurt to the warm soy milk, stirring gently to blend.
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Do not beat or whip.
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Add the vanilla extract and blend thoroughly.
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Pour the mixture into the yogurt container(s), secure the lid(s) and place the covered container(s) into the preheated base.
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Cover the yogurt maker and let it work its magic undisturbed for 4-10 hours, depending on the manufacturers instructions and depending on the tartness desired.
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The yogurt should be partially set after processing and will thicken further in the refrigerator.
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I always let mine process the full 10 hours.
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4.
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After processing, unplug the cord from the outlet.
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Remove the cover and lift the covered yogurt container(s) out of the heating base.
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Place the container(s) in the refrigerator and chill at least two hours to thicken.
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If desired, remove 1/2 cup of the yogurt to use as a starter for future batches, before adding any fruit or flavoring.
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Keep yogurt refrigerated until ready to use.
