soy yogurt

soy yogurt

Introduction:

"Fermented with soybean milk and yoghurt starter to make yoghurt with the same consistency as yoghurt. I remember that I saw it in the introduction of a yoghurt machine before. Later, I did it, but it failed, and it was not easy to form. Another time, the taste was not good. I used to use commercially available original yoghurt as an introduction. As for this reason, I'm not sure Baidu didn't have it There are too many valuable information to refer to. This time, I used fermented yogurt powder to ferment, and boiled the soybean milk directly produced by the soybean milk machine to enhance its concentration. The taste varies from person to person, just like yogurt is not used to everyone. As far as I'm concerned, I think it's OK. Compared with yogurt, its acid is softer and lighter I think I'm used to the smell of light soymilk. It doesn't have the beany smell that many people say. After fermented soymilk, many nutrients become more conducive to absorption. It's also a good way to supplement high-quality protein for those lactose intolerant people and those who can't accept dairy products. The probiotics after fermentation can also protect our health "Gastrointestinal function"

Production steps:

Step 1: wash and soak the dry soybeans

Step 2: use soybean milk machine to make soybean milk

Step 3: filter out the bean dregs

Step 4: scald the yoghurt bottle and cup with boiling water to sterilize

Step 5: pour the filtered soybean milk into a clean milk pot and simmer over low heat for 20 minutes. Increase the concentration of soybean milk. When the soybean milk becomes thick, turn off the heat and let it cool naturally

Step 6: after the soymilk is cooled, put yogurt starter in proportion. I use 1 liter soymilk and 1 gram starter

Step 7: mix the starter and soybean milk well

Step 8: then pour the mixed solution into the sterilized yogurt bottle

Step 9: finally close the lid

Step 10: pour warm water into the inside of a clean rice cooker and put in a clean thick towel

Step 11: put all the yoghurt bottles in

Step 12: put the inner liner of the rice cooker into the pot and press the "keep warm" button for 6-8 hours

Step 13: take out the finished product, very fine and smooth texture, solidification is very good

Step 14: add some homemade jam to make it taste better

Materials required:

Soybeans: 1 cup of soymilk

Yogurt powder: 1 bag (yoghurt starter)

Sugar: right amount

Jam: right amount

Precautions: 1. All containers and tools need high temperature disinfection. 2. Don't touch oil in the whole process, so it can't be done. 3. After my failure experience, high concentration soybean milk coagulates better and tastes better. 4. Put a clean thick towel in the inner liner of rice cooker, so as to avoid the bottom of the bottle directly contacting the bottom of the pot. High temperature will kill the probiotics, of course If there is a yoghurt machine, it doesn't need to say anything. 5. Generally, it takes 6-8 hours to take shape. If it takes a long time, it will be more sour. You can control it by yourself

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet and sour