Soy yogurt, the guide

Soy yogurt, the guide

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More and more often we hear about intolerance to dairy products; does this mean having to give up cow's milk, cheese, yogurt, etc? Fortunately, in addition to vegetable milk there are also vegetable yogurts: this is the case for example with soy yogurt. In this regard, we will show you how to self-produce soy yogurt, both starting from live lactic ferments and from any starter.

Soy yogurt, what we need

  • Live lactic ferments
  • Organic soy milk
  • Glass bowl
  • Airtight glass jars

Soy yogurt, the preparation

  1. Rinse the live lactic ferments then place them in a very large glass container
  2. Add soy milk in the same quantity as lactic ferments: it can be higher but never lower
  3. After 8 to 12 hours, filter the yogurt and throw it away: this procedure is carried out two to three times until the yogurt has lost the acidity typical of enzymes used for classic yogurt
  4. Once this is done, pour a quantity of soy milk into the enzymes, from equal weight of the cultures up to double
  5. Cover with a wool or cotton cloth, but leave a small opening, as the enzymes need air
  6. Let it rest for 12 hours, taking care to prevent the jar from undergoing sudden changes in temperature or sudden movements
  7. Take the container of yogurt and with a colander with very small holes, preferably those with a net, pass the yogurt by making it fall into the glass jar in which you will keep it: the lactic ferments will remain in the colander, in the container under the colander you will have your yogurt

Your soy yogurt is ready

What about making soy cream?
It is the same procedure, only the time the milk remains in the ferments changes: instead of letting it rest for 12 hours, it must remain 24 hours
The consistency will be decidedly different: liquid in the case of yogurt, creamy and thick for soy cream

Soy yogurt without lactic ferments
As an alternative to live lactic ferments you can self-produce soy yogurt even starting from a common starter. Here's how to proceed:
Take a container and pour a jar of natural yogurt (about 100 ml) in a liter of soy milk then mix well
Place the container warm in the oven at 50 ° (no more), or in a pot of hot water then cover it with a cloth. After a few hours your soy yogurt is ready.

Storage of soy yogurt
It is preferable to keep the product no later than 1 week.

You might also be interested in

  • Soy: properties and nutritional values
  • Greek yogurt: properties, benefits and differences
  • Intestinal bacterial flora

Video: SOY YOGURT RECIPE quick u0026 easy (August 2022).