Soy yoghurt

1/4 cup boiling water
3 tsp gelatine
1-2 tablespoons golden syrup
1 litre soymilk
1 x 200 ml tub Failsafe soy yoghurt (eg So Natural vanilla is gluten-free, Soygurt contains gluten)

Put boiling water in a jar that holds about 1.25 litres. Add gelatine and golden syrup and beat well to dissolve the gelatine. Then add a litre of soya milk. Apply the finger test to see if the water has heated the milk up to blood heat - add a bit more hot water if necessary. Mix well. Add commercial soy yoghurt. Mix. Place in a yoghurt maker or a small esky on a small upside down dish. Pour in about 5 mm of hot water on the base of the esky. Cover and leave all night-- don't overdo the hot water otherwise the yoghurt might separate a bit ... next morning it will be runny. If it does separate a bit, stir gently. Place in fridge and a few hours later you have a yoghurt that resembles mousse. For hot climates or a firmer set use more gelatine. Can be used in place of dairy yoghurt, cream or icecream. - Jane

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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