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Soy yogurt looks like regular cream yogurt

Soy yogurt, (Soya yoghurt in British English) also referred to as Soygurt or Yofu (a portmanteau of yoghurt and tofu), is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, or raw sugar ^[1]. It is suitable for vegans, as the bacteria for shop-bought soy yogurt are usually not grown on a dairy base.


Soy yogurt can be prepared at home using the same method as dairy yogurt ^[2]. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation. Soy milk on its own lacks the lactose (milk sugar) that is the basic food for the yogurt bacteria.

Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soymilk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk.

Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy yogurt. However, dairy yogurt can be made with 2%, 1%, or fat-free milk, and soy yogurt can also be made from reduced-fat soy milk. ^[3].

[edit] References

1. ^ Soy yogurt
2. ^ How to make soy yogurt
3. ^ Nutritional values of soy yogurt

[edit] External links

• Step-by-step guide to making Soy Yogurt - plantfoods.org
• Soy yogurt recipe 1 - blog.fatfreevegan.com
• Soy yogurt recipe 2 - bryannaclarkgrogan.com
• Soy yogurt recipe 3 - hillbillyhousewife.com
• Soy yogurt recipe 4 - soya.be

• Health benefits of soy yoghurt
• Scientists expand probiotic soy yoghurt potential
• Soy Yogurt may help control type 2 diabetes and high blood pressure

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