This is one of many varieties and the most popular one. Apparently, this method is well tested by many and its success rate is the highest (due to three times fermentation process).
Here is how to make it:
- A mason jar with a lid
- 1 tsp brown rice
- 200ml soy milk
Place washed brown rice and 60ml soy milk in the jar. Close the lid and leave it in room temperature for 2-3 days (depending on the season and temperature). When it become thick, move onto second fermentation.
Pour more soy milk into the jar (you see the soy milk yogurt in the jar, make double the height by adding more). You don’t need to mix yet (let brown rice stay on the bottom). Close the lid and leave in room temperature for 6 hours to half a day (it takes a lot shorter, because it has been fermented once). When it becomes thick and no more liquidity, then move onto third fermentation.
Third fermentation (making a starter)
Pour remaining soy milk into the jar and close the lid. Wait for a few hours until the surface becomes firm. Now the starter is ready!
Make a small bowl of soy milk yogurt to eat
Scoop 1-2 tbsp of 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, depends on the room temperature).
The more you experience it, the easier it will get.