Vanilla Soygurt

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