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How to make soy yogurt

make soy yogurtIt's easy to make soy yogurt at home. The soy yogurt is not identical to dairy yogurt but it works well in cooking. To make 1 liter soy yogurt you need 140 gram soybeans and a starter. As a starter you can use good quality plain soy yoghurt, or dairy yogurt (if you don't mind dairy products), or a commercial powdered yogurt starter (also dairy based).

Making the soymilk

This step is not necessary if you start from bought soy milk. Put the soybeans (ideally split soybeans) in a pan and poor 3 liter boiling water over them. Let it cool down and wait 6 to 12 hours.
Drain the beans, add 1 liter cold water and mix it in a blender for 3 minutes. Remove the soymilk from the solids by squeezing the mixture through a cheese cloth. Bring the soymilk to boiling point and continue to boil for 10 minutes.

Culturing the soy yogurt

Cool the soymilk down to 42-45°C (either by cooling the boiled soymilk or by heating the bought soymilk). The culture will only thrive in a narrow temperature range, too cool and it won't be active, too hot and it will die. Measure the temperature with a thermometer. Add 4 tablespoons of starter to the soymilk and mix well with a sterile spoon. Put the yogurt in a yogurt maker cups and follow the same directions as for dairy yogurt. If you don't have a yogurt machine you can put the yogurt in an oven at 42-45°C. After about 5 - 6 hours, when the yogurt gets firm, chill the yogurt.

Making the soy yogurt thicker

You will notice that home made yogurt will be a little runnier than dairy yogurt. To improve the thickness of soy yogurt you can add one level teaspoon of agar powder or two teaspoon starch, premixed in 50 ml water, to the soymilk when it starts boiling. The best option is to add extra soy protein, at least if you can get hold of it. One tablespoon soy protein should be added to one liter soy milk before boiling.

Comments (9)

Solgar for soy yogurt starter
Has anyone actually used Solgar acidophilus as a soy yogurt starter? If so, did you use the caplets or powder. If you used caplets, how many did you use to make 1 quart? I assume you just pull the caplet apart (releasing a powder)? If you used the powder directly, how much powder did you use to make 1 quart?

Any other tips?

Thank you!
#1 - deanandangela - 11/11/2013
Solgar for soy yogurt starter
I have never tried to make yogurt with such Solgar cultures. I always use plain commercial soy yogurt as soy yogurt starter. Yoghurt is made fermenting milk (or soy milk) with Streptococcus thermophilus and Lactobacillus Bulgaricus. The yoghurt fermentation takes place at a rather high temperature of 45°C. At this temperature, the two yogurt cultures can grow very fast but most spoilage bacteria will be inhibited. Sometimes other bacteria are added which may have potential health benefits, such as Bifidobacterium and Lactobacillus acidophilus. These are called probiotic bacteria.

The Solgar acidophilus powder or capsules are not developed to make yogurt. We do not know if the cultures used by Solgar will grow at 45°C. If you incubate at 37°C the cultures will surely grow but the result will not be a typical yoghurt and there will be a risk of contamination. The Solgar powder will not work since it contains no Lactobacillus Bulgaricus. Some capsules, such as Advanced Multi-Billion Dophilus capsules contain both yogurt bacteria Streptococcus thermophilus and Lactobacillus Bulgaricus, but always in combination with other probiotic bacteria. You should try these as soy yogurt starter, but at own risk!
#2 - Rob - 11/14/2013
Solgar for soy yogurt starter
The reason that I can't use plain commercial soy yogurt as yogurt starter is that I am living in Kyrgystan (where soy yogurt is not available). My son has cow milk protein intolerance, and is not allergic to soy, so I want to make him soy yogurt (which he loved the last time we were back in the U.S.). I have found another soy yogurt starter (on www.soymilkquick.com), but it contains some dairy (and my son is extremely sensitive to cow milk). I read somewhere on-line about using Solgar powder as a starter, but I haven't found anyone who has actually used it.

So, if I understand correctly, Advanced Multi-Billion Dophilus capsules contain both yogurt bacteria, but the concern would be potential issues with the other probiotic baceteria. Would these potentially just cause problems with culturing the yogurt, or could they potentially cause a product dangerous to my son's health?

Thank you for your advice!
#3 - deanandangela - 11/14/2013
Solgar for soy yogurt starter
The other probiotic bacteria are not dangerous. Actually, they are healthy. The purpose of taking capsules with probiotic bacteria is that they multiply and populate your small intestine. My concern is that these non-yogurt bacteria will not produce a typical yogurt; they will only acidify the milk. Streptococcus thermophilus grows in large chains, which give consistency to the yogurt. Maybe soon or later I will test these products myself.
#4 - Rob - 11/14/2013
Solgar for soy yogurt starter
You made me curious to test these capsules as yogurt starter!

I found Solgar Advanced 40+ Acidophilus Vegetable Capsules in our local health shop (cost about 22° for 60 capsules). Each capsule contains 300 million microorganisms of the strains Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Bifidobacterium lactis, and Streptococcus thermophilus.

To 1 liter of homemade soy milk I added 1/2 teaspoon salt, 1 tablespoon sugar, 1 tablespoon of soy protein and boiled it for 1 minute. After cooling down to about 40°C I added the contents of 1 capsule Advanced 40+ Acidophilus Vegetable Capsules and mixed it very well. One halve was incubated at 44°C, while the other halve at 37°C. After 8 hours (44°C) and 10 hours (37°C) I had solid yogurt with the typical yogurt taste and aroma. Conclusion: you can make yogurt with these Solgar capsules! However, this method may not always work. One capsule contains less bacteria than a portion of fresh yoghurt. Therefor the whole process takes longer and risk of contamination is higher.
#5 - Rob - 11/19/2013
Re: Solgar for soy yogurt starter
Thank you so much for experimenting for me! I am still in Kyrgyzstan, but am going home for 3 weeks soon, so I will order some Solgar to bring back with me. I am very excited about the possibility of making dairy-free soy yogurt for my son.

I do have one last question. Up 'til now I have bought soy milk, but I am planning to buy a soy milk maker while I'm home. You mentioned adding soy protein (in addition to salt and sugar) to homemade soy milk. Why did you add soy protein, and is this available at a health food store?

Thank you!!!
#6 - deanandangela - 11/19/2013
Soy protein in soy yoghurt
The addition of soy protein is optional. Yogurt from soy milk tends to be thinner than dairy yogurt. Adding extra soy protein will make firmer yogurt. Soy protein is available in some health shops or at the pharmacy.

#7 - Rob - 11/19/2013
Thanks
was just about to order these to try a similar experiment so thanks for this.. feel much more confident.. have tried with just acidiphilous capsule but not great result..
#8 - paulflute - 11/20/2013
soy yoghurt
THANK you so much for your information!!!

What did I do wrong and how can I do it better???
Since I do not have soy protein in the stores here, I added 1 cup of mixed soy milk (which I bought in a store) blended with 1 cup cashews, in a blender. This blended mixture was part of the overall 1 liter milk.
I added the capsule just as you said. Than I put it in a warm place in the kitchen, however nothing happened, not even after 12 hours of incubation in room temperature (around 25c). It stayed liquid.
I must say that till now, upon using prepared yogurt as a starter (3 T), on 4 cups of soy milk with 1 cup of cashews, bringing it to about 43c, and than adding the starter, I got yogurt.
However I wanted to change the bought yogurt to the capsules, as a system.
Should I put more than 1 capsule???
Finding this site and page, made me very happy. I will be happier, once I make this yogurt right - with the capsules.
Looking forwards for your valuable guidance.

In blessings.
#9 - Yael - 11/20/2013
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