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From:	Fox (194.199.75.44)
Subject:	Soy Yogurt and other fermenting with benificial bacteria
Date:	November 18, 2005 at 8:47 am PST

I would like to make soy yogurt again. I was also wondering if anyone makes fermented drinks with a starter. I am concerned about the health issues with soy(eating to much of it) and was wondering if I could use almond and/or rice milk and ferment that for 12 - 24 hours with a starter (I make soy-yogurt in my oven, which has a temperature of 110 with the light on, it's perfect). Would that be as effective. I know it wouldn't make a yogurt, per se, but rather a fermented drink, but I don't really care if it's yogurt or not, I just want the benificial bacteria. Also I thought about making other types of bean milk, like using a bean similar to soy, or one that is high in protien, in order to
make a yogurt like fermented bean curd that has the benificial bacteria. Has anyone ever heard of anyone using, say lima beans, making a lima bean milk, then fermenting that ?

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