freezing soy yogurt?
Posted by laurabs on Sep 05, 2007 · Member since Jul 2006 · 2610 posts
I don't eat much soy yogurt, but I have a tub of that I'm hoping to use in baking. could I freeze the remaining yogurt and thaw it when I want to use it again? I wonder what the consistency would be like...
also, would that kill any active bacterial culture? I'm interested in trying to make my own yogurt (I have a method/recipe from a soyfoods cookbook). the bacteria needs to be active to make more yogurt - would freezing change that?
any thoughts?
i'm not positive but i bet the texture would be ok.
also, the cultures shouldn't die they should just stop reproducing... so that should be ok as well
I haven't tried freezing soy yogurt (which I use a lot in baking, and just to eat) but I suspect it would not work well. I think you would get much better results using all the soy yogurt right away and freezing all the stuff you bake. I have frozen vegan muffins, bread, cookies, and cake with good results.