Buy some plain soy yogurt (White Wave makes one) from the health food store or make your own (see section on how to below).
Scoop as much as you want to eat in a bowl.
Whisk or blend smooth.
Stir in any of the following:
Chopped fresh cilantro
Chopped peeled cucumber
Serve with spicy Indian food.
Making soy yogurt at home isn't tricky if you follow a few guidelines.
Here's what you need:
A large box of plain, regular fat soymilk (do not buy lowfat soymilk, flavored soymilk, rice milk, oat milk, etc.)
A sterilized pot, spoon, cooking thermometer, bowl and containers with lids to store the yogurt in.
A spoonful of yogurt starter. This is the only difficult part, you have a few choices:
A teaspoon of plain, active (living) dairy yogurt. Pay attention: lots of dairy yogurts contain gelatin and other fillers. If you're going this route good examples are: (Brown Cow, Colombo, Horizon, etc. Make sure the container states the yogurt contains, "active cultures."
Powdered yogurt starter (these are also dairy based).
A teaspoon of plain, active soy yogurt. This would require a hookup from someone who is already making soy yogurt. The soy yogurt sold in health food stores does not work; even those that supposedly state they contain active cultures.
A teaspoon of Solgar brand acidophilus, which is vegan. (I read about this on the web and haven't tried it yet).
If you make soy yogurt every week, you can use some of last weeks batch as the starter.
Here's what you do:
Pour the soymilk into the pot and heat to 140 F.
Remove from heat and let the milk cool to about 120 F.
Remove a cup of the milk from the pot and pour the rest into the bowl.
Stir the starter into the reserved cup of milk.
Stir the reserved mixture into the bowl of milk and stir to blend well.
Cover the bowl well or spoon the milk evenly into the plastic containers and cover.
Set the bowl or containers someplace warm for 7-10 hours. I put mine inside the oven it's gas and the pilot light keeps it about 100-105 F, which is perfect. Some electric ovens get that warm if the oven light bulb is left on overnight. The culture will only grow in a small temperature range, if it's too warm the culture dies and if it's too cool it won't grow.
Check the yogurt after a few hours, the longer you leave it, the stronger the flavor becomes
If you plan to use the yogurt to start future batches, remember that the older it is (the number of generations), the sharper the flavor of future batches will be.