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Mar 16, 2008 05:37 PM

Parave Yogurt

I'm searching for a good-hechsher, parave yogurt substitute (for Tandoori Murg). Does anyone know where to get this product, or even how to make it? Thank you!

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  1. Most of the soy yogurts that have "good" hechshers have dairy or dairy equipment hechshers (like the OU-D). Even if the D is just for dairy equipment, you couldn't use it with meat, only have it afterward. I have used a "dairy equipment" soy yogurt for desserts to be served after a meat meal, as the halacha allows, but have not been able to find one that I can use with meat. For a short time a couple of years ago, I was seeing some truly pareve fruit flavored soy yogurt (with some Brooklyn hechsher, I think), but do not see it anymore and never saw a plain yogurt at all.

    1. If you do find a pareve soy yogurt, please post back as to how the tandoori went! I've always assumed that such recipes were out of the question for the kosher cook, as I've always been reluctant to use fake dairy in a very dairy-oriented recipe (e.g., I'll put soy milk in a cake, but won't make a pudding out of it.)

      3 Replies
      1. re: GilaB

        For halachic or culinary reasons? I have made chocolate pudding with soy milk and it tasted just fine.

        1. re: queenscook

          Why would it be halachic? No, when I've made chocolate pudding with soy milk, I found it had a very odd taste and texture, and I've not wanted to repeat the experiment.

          1. re: GilaB

            OK, just curious. I could imagine that some people still shy away from milchig-type desserts with fleishig meals. As for the odd taste, I think there's wide variation among the brands of soy milks. I use Trader Joe's brand, and the strong flavor of the cocoa is more than enough to cover any possible odd taste, I think. But I admit that my palate may not be as refined as some others'. That's OK; it works for me.

        1. I would just start with a plain silken tofu (not sure which brands have hekshers) pureed in the blender. It's probably a lot cheaper and the same stuff. Thank you.

          1 Reply
          1. re: Bride of the Juggler

            Yogurt has a certain tang that silken tofu lacks. I think you'd need to add some sort of acid, like vinegar or lemon juice, to compensate, but I'm not sure how much.

          2. I've used the parve sour cream in place of yogurt in Indian dishes. It's not fab, but it works. If you are concerned that you need the right acidity for the tandoori, you can also try using plain soy milk mixed with white vinegar - for a thick consistency, 1 tbsp of vinegar to 1 cup of soy milk might work.
            The only truly parve yogurt I've seen is the Whole Soy Co brand, but my kashrus rabbi doesn't hold by that hechsher, so neither do I.

            1 Reply
            1. re: BatshevaB

              "Silk Live!" makes a soy yogurt that's Parave.
              You can find recipes to make your own soy yogurt here:


              I hope that helps!