legumes

Soy yogurt

What is Soy Yogurt

Soy yogurt is a food based on soy milk, therefore an alternative to the homonymous derivative of animal milk; it is defined as "alternative" because, at the level of world consumption, the vast majority of populations prefer traditional yogurt, while only (so to speak!) the Chinese prefers soy yogurt1.

Dietetic function

Nutritional composition Soy yogurt (wording food composition tables - INRAN) 2

Nutritional values ​​(per 100 g of edible portion)

Edible part100%
water82, 4g
Protein5.0g
Lipids TOT4, 2g
Cholesterol0, 0mg
TOT Carbohydrates3, 9g
Starchtr
Soluble sugars3, 9g
Dietary fiber- g
Power72, 0kcal
Sodium- mg
Potassium- mg
Iron- mg
Football- mg
Phosphorus- mg
Thiamine- mg
Riboflavin- mg
Niacin- mg
Vitamin A26, 0μg
C vitamin0, 0mg
Vitamin E- mg

Soy yogurt is a product that, although containing "more or less" the same bacterial strain of ferment ( Lactobacillus bulgaricus and Streptococcus thermophilus ) used to produce traditional yogurt, has quite different nutritional characteristics, such as: absence of lactose, absence of cow's milk proteins, absence of cholesterol, lower energy density (compared to whole yogurt), absence of animal fats, presence of traces of lecithin and phytosterols. Soy yogurt is therefore suitable for transversal needs, both of an ethical-religious type and of a healthy nature; this food is suitable for vegetarians and vegans (but not raw food, as soy milk is boiled), Jews, lactose intolerant, cow's milk protein allergies, hypercholesterolemics and those who follow a diet therapy against obesity.

In addition to listing the nutritional values ​​of soy yogurt, it is also crucial to note that:

  • Some soy yogurt present on the market are fortified in calcium (Ca), in order to comply with any nutritional deficiencies of vegan subjects
  • Soy yogurt contains, of course, soy protein; these peptides are now the subject of numerous studies for their possible beneficial effects on human health (hypocholesterolemizing). On the other hand, they can also cause allergic hypersensitivity
  • Soy yogurt contains phytosterols and traces of lecithin which, contextualized in an appropriate diet, can promote the reduction of blood cholesterol (LDL) reducing the cardiovascular risk.

Home production

It is possible to produce soy yogurt even at home; it is sufficient to inoculate a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus (biological starters) in soy milk (purchased or also prepared at home, see recipe) which, after fermentation at 42-44 ° C, release lactic acid which reduces the pH allowing protein coagulation and viscosity increase.

Bacterial cultures for inoculation can be found in lyophilized form or, more easily, in commercial soy yogurt; NB . it is possible to reuse the fermented soy yogurt for the inoculation of the new one for a maximum of 10 preparations.

In case you choose to use a commercial soy yogurt as a precursor, you need to make sure that it contains live-active enzymes and is not flavored or sweetened; on the other hand, if a lyophilized crop is to be preferred, it will be necessary to contact specialized supply agencies or some pharmacies.

The success of homemade soy yogurt depends not only on the quality of the raw materials described above, but also on the hygiene with which the instruments and containers of use are treated; a parallel contamination of the soy yogurt would nullify the proliferation of the starter causing a failure of the process.

Phases of home production of soy yogurt :

  1. Heat up to a boil a liter of self-produced soy milk (see recipe for preparing soy milk)
  2. Keep the boil for 5-10 '(sterilization, protein denaturation and higher carbohydrate hydrolysis of complex carbohydrates)
  3. Cool to a temperature of 42 ° C
    1. If necessary, add the other ingredients inside the containers to be filled
  4. Pour the milk into a sterilized glass jar and wait for the surface film to form
  5. Add the starter culture (a freeze-dried sachet or 2 tablespoons of "natural" soy yogurt to be dissolved in a little soy milk) WITHOUT breaking the surface film excessively
  6. Close the container and let the soy yogurt incubate at 42-44 ° C (45 ° the bacteria tend to die) for about 8-12 hours (≤24 hours)
  7. At the end, recover part of the yeasts useful for the subsequent production, eliminate the surfaced whey and keep the soy yogurt in the fridge for up to 7 days.

Video Recipe: Soy and Recipe Yogurt Properties for Home Making

Soy yogurt - How to prepare Soy Yogurt

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Bibliography:

  1. Probiotics. Friends of our health from nature - N. Trenev - New Techniques - pag. 15
  2. Food composition tables - INRAN (National Research Institute for Food and Nutrition).