Bests & Worsts Reviews from Amazon

I must have read about 100 blog posts and reviews on making vegan yogurt before attempting it, so just wanted to add my experience here since I scoured these reviews before buying! I just made my first batch of 100% vegan yogurt (daughter is severely allergic to dairy/casein). I used Westsoy organic, unsweetened soy milk (important part is two ingredients only: Soy & water). I heated one quart of soy milk + 1 tbsp. honey (for the cultures to feed off of) in a pot until boiling- constantly stirring and scraping sides and bottom with a rubber spatula. Removed from heat and cooled in an ice bath (it cools quickly- keep an eye out!) to 110 degrees. Then I poured it into a blender (not necessary, but I'd read one person's post who said her yogurt texture was better if blended and this makes it very easy and neat to pour into the jars at the next step). Added 1 packet of Cultures for Health vegan yogurt starter culture (though they say one packet makes 2 quarts, I used 1 packet for 1 quart). Blended. I may have overblended because I had a lot of foam. Next time I'll blend a little less enthusiastically. The foam remains on top during the entire fermentation process but mixes right in at the end with no problems, so I don't think it adversely affects the process! After 12 hours, I had a very tasty soy yogurt!! It was mid-level firm, but I can't stand that gel-like, plastic-ey firmness of some commercial yogurts that comes from carageenan and other unhealthy gel additives, so this is great for me! It also firms up a bit more in the fridge. For a tangier soy yogurt, leave for up to 14 hours in the yogurt maker. And there you have it! Super tasty soy yogurt!! So glad I got this! And thank you to the guy who (in his review or an answered question- can't remember!) mentions the Pyrex 7-cup round container. It really is the perfect size for the yogurt maker if you'd rather make one big batch! I'm going to finish the box of vegan starter cultures and then try my next batches with a vegan probiotic capsule! If that works, it will be less expensive. I read online to shoot for at least 50 billion CFU per quart of soy milk, so that's what I'll do. I've also heard that vegan yogurt made with a high quality probiotic capsule rather than the starter culture works better for carrying over and using as a starter for the next batch. We'll see!