Soy yogurt

Soy yogurt

Soy yogurt, (Soya yoghurt in British English) also referred to as Soygurt or Yofu (a portmanteau of "yoghurt" and "tofu"), is yoghurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [ [ Soy yogurt ] ] .It is suitable for vegans, as the bacteria for shop-bought soy yoghurt are usually not grown on a dairy base.

Soy yoghurt can be prepared at home using the same method as dairy yoghurt [ [ How to make soy yogurt ] ] . One tablespoon of sugar per 1 litre of unsweetened, soy milk may be added to promote bacterial fermentation and to improve flavour. Soy milk on its own lacks the lactose (milk sugar) that is the basic food for the yoghurt bacteria.

Soy yoghurt has a mild acidic taste, similar to dairy yoghurt. Soy yoghurt may have a slight beany soy taste when made directly from freshly prepared soymilk, but this is less pronounced in shop-bought soy yoghurt and in soy yoghurt made from commercial soy milk.

Soy yoghurt contains less fat than its dairy counterpart. This amounts to about 2.7% (the same percentage as soy milk) [ [ Nutritional values of soy yogurt ] ] .


External links

* [ Step-by-step guide to making Soy Yogurt -]
* [ Soy yogurt recipe 1 -]
* [ Soy yogurt recipe 2 -]
* [ Soy yogurt recipe 3 -]
* [ Soy yogurt recipe 4 -]
* [ Soy yoghurt recipe 5 -Wikihow]

* [ Health benefits of soy yoghurt]
* [ Scientists expand probiotic soy yoghurt potential]
* [ Soy Yogurt may help control type 2 diabetes and high blood pressure]

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