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