Homemade Vegan Yogurt?

I found a pretty good tasting soy 'yogurt' yesterday, and I am trying to duplicate it at home.

Usually soy yogurts are full of stabilizers and other such junk that I can't pronounce. For example, plain Silk soy yogurt in the US is made of: Organic soymilk (filtered water, whole organic soybeans), rice starch, dextrose, organic evaporated cane juice, tricalcium phosphate, natural flavors, cultured glucose syrup solids, pectin, locust bean gum, ascorbic acid (vitamin C), yogurt cultures (L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidum, L. casei, L. rhamnosus).

But Sojade is just "soya drink (natural spring water, whole soya beans 8%), and selected live cultures of which Bifidus and Acidophilus". And the taste is pretty good! And since I have cultured milk with yogurt cultures successfully before by following directions for making Greek yogurt from Bean Sprouts, it can't be that hard to culture soy milk with soy yogurt cultures. Basically, boil soy milk, let it cool to body temperature, add the live cultures, put in thermos for a few hours while the bacteria get it on--then yogurt!

So we will see what happens after 8-14 hours...

EDITED: When I made the yogurt and wrote this post, I forgot about this thing called the internet. I googled a bit and found some soy yogurt resources from soy milk makers.

I found out some cool facts. Apparently, the bacteria produces lactic acid faster if you add sugar to the soy milk! And that I could buy live non-dairy acidophilus (the Solgar brand is vegan) to make soy yogurt...which means that I could use it to culture nut milk to make nut cheese. And acidolphilus breeds roughly between 100 - 105F (40 - 45C), a little warmer than tempeh culture.