soyghurt

Almost the same with cow milk, soymilk can also be fermented. If fermented milk made of cowmilk named as yoghurt, then fermented milk of soymilk is called soyghurt. The basic of making soyghurt is the basicall the same from yoghurt. Only that soyghurt has a different level of difficulty to that the yoghurt. The main cause is because soymilk has a different type of carbohydrate.

A research mentioned that if soymilk is added by starter and incubated for 4 hours, in the temperature of 45′C, will not result in any changes of pH and viscosity. In other word there’s no yoghurt formed.

In order to make the fermentation works, a sweetener needs to be added to the soymilk first. A test shows that soyghurt will result in better form if the milk protein of soymilk is between 3,6- 45%, and the sweetener addition up to 4 to 5%. The sweetener suggested as addition is sucrose ( daily sugar ), glucose, lactose, fructose, or skim powder.

Now in markets there are two kinds of soyghurt, the one with ‘live bacteria’ or the one with already destroyed microbe. The best place to keep soyghurt is in to be put in refrigerator, or heat it by 65′C ( Sutrisno Koswara ,  Teknologi Pangan dan gizi, Fakultas Teknology Pertanian IPB)

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