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What is soy yogurt?

Soy yogurt is made by fermenting soymilk with friendly bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus. The process is similar to the production of yogurt from cow milk. Yogurt production was invented probably by accident by Balkan tribes thousands of years ago. Yogurt remained mainly a food of Eastern Europe until the 1900s, when the biologist Mechnikov theorized that lactobacillus bacteria in yogurt are responsible for the unusually long lifespan of the Bulgar people. Mechnikov then popularized yogurt as a foodstuff throughout Europe.

The sugars are fermented by the bacteria into lactic acid, which causes the formation of the characteristic curd. The acid lowers to pH of the yogurt to about 4.0 and restricts the growth of food poisoning bacteria. The bacteria produce lactase which breaks down the lactose in dairy milk. Soy milk does not contain lactose but other sugars such as stachyose and raffinose.
Some countries only allow to use the name "yogurt" for products which have not been pasteurized to kill the bacteria after fermentation. This "live" yogurt is believed to be nutritional superior. The living bacteria are supposed to improve our immune system and the enzymes help to digest food. Sometimes, special probiotic bacteria, which are supposed to improve our gut health, are added to dairy or soy yogurt. These probiotic bacteria, often called good bacteria, are special strains of lactic acid bacteria or Bifidobacterium. A probiotic yogurt contains additional ingredients, such as inuline, that promote the growth of the probiotic bacteria. Soy yogurt always contains natural probiotics: the two soy sugars, stachyose and raffinose, act as probiotics and stimulate the growth of Bifidobacterium in the large intestine. Foods that contains both probiotic bacteria and prebiotic ingredients are called symbiotics.

It is difficult to find soy yogurt in supermarkets but you may find it health food shop. Or you can make soy yogurt at home. You can use store-bought yogurt as starter or even Solgar capsules that contain Lactobacillus bulgaricus and Streptococcus thermophilus. In some countries, soy yogurt is labelled as "cultured soy milk" because the term "yogurt" is reserved for dairy yogurt.

Comments

shelflife of soy yogurt

please how can i extend the shelflife of my soy yogurt
joseph - 13/08/2014

How can i easily make soy yoghurt

Please, how can i easily make soy yoghurt . I don't have starter and soglar capsule, So what are the things that i have to use to make a tickless soy yogurt . Thank you.
Jay - 16/02/2016

How can i easily make soy yoghurt

Jay, I make soy yogurt. Make sure the utensil is reasonably thick bottom base and boil the soy in medium heat while stirring it constantly. When it comes to a good heating point,you can feel the vapor. Try a spoon. If its hot for your tongue,turn it off. Since its less in fat,you can't boil it for long like cow's milk. Indians(grew up in india) make some sweets by boiling cow's milk for hours. For the first time,you can use store bought full fat,plain yogurt as a starter to make soy yogurt. I never bought(rarely) yogurt here in US,as I used to make my own. When I gave up cow's milk,i used my own yogurt for making soy yogurt. It turned out very good. Infact I like it better than cows. I use plain soy. Also, after you turn off the heat,you need to wait for 10-15 mnts for the milk to become lukewarm before adding the culture. Keep it in a place,thats warm and will be ready in 6-8 hours. Keep it refrigerated afterwards. Hope it helps. I havent tried the soy milk in muffins and other breakfast items(not talking about adding it to cereals).
gita - 21/12/2016

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