For the milk, you want about 5% protein, 5% oil, 5% sugar.
365 grams Lupin protein solution (as prepared in the previous post, I ended up with a 10% protein solution, you'll have to adjust the amount slightly depending on how concentrated your protein stock ends up being)
37 grams sugar
37 grams canola oil
292 mL (grams) water
1 tsp vanilla extract
combine all the ingredients stir well, or blend.
Almond yoghurt (I think any lactose free yoghurt should work fine, but I've only tried almond yoghurt)
Combine about 150 mL lupin milk with a spoonful of almond yoghurt. Shake well. Incubate at about 37 C over night (8 hours or so). I just put it in the oven and leave the oven light on, and that works pretty well.
The yoghurt has a pleasant taste, but is thinner than commercial yoghurt. You can add additional thickeners if you want, or strain off some of the liquid with folded cheese cloth or a handkerchief.
|Lupin yohgurt (left), and the starter (right)|