Soymilk to boost protein in yogurt?

[zxcvbob]

A couple of years ago, Wife was on a soy kick; I bought her a fancy "soy
milk" maker and she immediately lost interest in it. I've used the
thing a couple of times, but mostly it just sits way in the back on the
bottom shelf collecting dust.

I never cared for the taste of the soy milk much (commercial or
homemade.) I did make tofu once or twice and that turned out OK.

I'm making a quart of yogurt right now, and while I was heating it, I
wondered what would happen if you used soymilk instead of water to
reconstitute the powdered milk? (I don't think soymilk contains lactose
necessary to make yogurt directly) It should double the protein in the
yogurt without having to double-up on the milk powder. Would that make
the yogurt thicker? Or will it just taste nasty?

There's only one way to find out, but I thought I'd check with y'all
before I go buy some fresher soybeans than the half-pound that's been in
the pantry for 3 years...

Among other things, I'm looking for ways to cut food costs. Wha'd'ya think?

--
Bob

[George Shirley]

Soybeans should last longer than three years on the shelf. Save bucks by
using them anyway. I think I agree on it tasting nasty though. DW will
drink soymilk but it doesn't taste right to me. But, then, I'm not a
milk drinker anyway.