8 C organic soymilk
6 T Tapioca starch
4 T organic sugar
1 1/2 t Agar powder
1 C unflavored soy yogurt with live cultures

Mix together dry ingredients in a pot.

Add about 1 cup of the soymilk and whisk until completely smooth with no lumps.

Add 4 more cups of soymilk to mixture and bring to a boil stirring constantly until thickened.

Remove from heat and add remaining 3 cups of cold soymilk.

You want the mixture to be between 100 degrees F - 105 degrees F.

If still too warm let sit until temp drops or if it’s too cool pour back into a pot over low heat and stir constantly until temp rises to 100F-105F.

In a separate bowl whisk plain yogurt and 1 cup of warm soymilk mixture until smooth.

Keep add warm soymilk to bowl and stirring to blend all is mixed together.

Pour mixture into a yogurt maker and let incubate 6-8hrs.
Note: Longer incubation will result in a more tart yogurt.

Note: If you are looking for a thicker, richer textured (Greek Style) yogurt, then after the yogurt has incubated and has been chilled, stir it and then strain it in a colander lined with coffee filters for several hours in the fridge till it’s about half the amount.