Well, in terms of making dairy yogurt, Ive always added 1 teaspoon of pectin to 5 cups of yogurt and it's always gelled beautifully. It was just as thick as the commercial stuff. I simply added the pectin to the warm milk and stirred it in. But now that Im headed towards veganism, Im trying to figure out how to make soy yogurt. I tried making my first batch today and it was a complete failure. I used Pomonas Universal Pectin, and when I added it to the soy milk, it coagulated into clumps and would not dissolve no matter how much I mixed it. I had to toss the whole batch down the sink. My guess is that the low-methoxyl pectins are like cornstarch; they have to be dissolved in water first. I still have time tonight to try one more batch, so Im going to do the following: Im going to mix 1 ½ teaspoons of Pomonas in an ounce or two of boiling water, add it to a quart of soy milk, and add 1 cup of Wildwood as a starter. Ill let you know what happens.