Soyghurt the Fermented Soymilk
by Jingga Filed under: food facts
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)
