I love this yogurt so much and have been eating everyday for awhile! There are some varieties of recipes but this is the first one I have learned from Ms. Tacco Kuryu who is the organizer of the TGG yogurt Facebook Group. By the way, TGG stands for T (soy milk), G (brown rice), G(mix well) in Japanese. My Facebook friend Ms. Tacco was so nice and very helpful. She walked me through the whole process of making this yogurt by messenger (what a nice person she is!).
Here is how to make it:
- 1 cup brown rice
- A mason jar with a lid
- 300 mg soy milk
- A small bowl
Wash brown rice well and leave it in the water 24 hours.
Wash brown rice again and put it in the blender without water. Add ¾ cup of water into the blender and blend well. Pour that mixture into a mason jar and leave in room temperature for a couple of days (depending on the season and temperature). Now, the base is ready! Liquid on the top is called “whey” which has lots of beneficial bacteria and is useful for many other fermentation creations. You can keep the jar in the fridge for a month.
Third fermentation (making a starter)
Scoop our 1 tsp ground brown rice (bottom part) into a jar and add 300 mg soy milk and mix well. Close the lid and leave in room temperature until the mixture becomes thick. This is the starter for your homemade soy milk yogurt. You can keep it in the fridge and add more soy milk as you use it.
Make a small bowl of soy milk yogurt to eat
Scoop 1-2 tbsp starter and 300-500 mg soy milk, mix well. Cover the top and leave in room temperature until it becomes thick (may take overnight or longer, depending on the room temperature). The more you experience it, the easier it will get.