Soyghurt the Fermented Soymilk
In addition to tempe, another product of fermented soybean is soyghurt. Soyghurt is almost the same as yoghurt, only that soyghurt made of soybean / soymilk while yoghurt is made of fermented milk. The main reason is because the soymilk is having a different kind of carbohydrate. For supporting the fermentation work / process, a sweetener that must be added to the soymilk first.
In markets today, there are two types soyghurt, one with ‘live bacteria’ or one of the already devastated Microbe and good for our digest system. Soyghurt will be best to be in the refrigerator or heat at 65′C
(picture courtesy : wikipedia)
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. Read more
Tempe, Cake of Fermented Soybean
Cake of fermented soybean or well-known as ‘tempe’ is quite popular food in Indonesia. Tempe is loved especially caused by it’s unique and original taste, its ease of use, as ingredients of a cuisine, or it can even be eaten instantly, only by frying. Besides it cost not that expensive in markets. As the people’s cuisine the tempe is so much ease to find, in traditional markets, the tempe are abundant.
Tempe is made of good quality soybean which is pealed, soaked for one whole night, then braised into boiled water till fully cooked. Later on, the soybean is fermented and covered. According to the tempe makers, the ideal temperature for making the tempe is 25′ celcius. The ferment process takes only 24 hours, after that it’ll be better to uncover the wrapper. This will prevent the tempe from over-ferment
