Soymilk : Low Lactose and Digest Safe
Easily can be seen from the name, soymilk is a milk which is made of soybean as the basic ingredient.
According to some articles, soymilk for fist was manufactured in China. Along with time grows, soymilk then spread throughout Japan. Soymilk started to encounter Southeast Asia after the Second World War.
Soymilk is considered capable of replacing cow’s milk, because they have high protein content as cowmilk. Two glass of soy milk is believed to be capable of meeting the protein needs in a day.
One of the advantages compared, the consumption of soymilk toward cowmilk is that soymilk is low lactose, so it is safe for digestion and for those who are intolerant with cowmilk.
There are generally two kinds of soymilk packaged for sale in the markets. The liquid form and powder one. The liquid appears to be widely sold and marketed. Soymilk is serveable in pure form, without added sugar and taste. But satisfying the public taste, and addition of sugar and essence, as Moca, vanilla, chocolate, strawberry, etc is often taken.
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
