Soy Yogurt

Dr.A.P.Gandhi
Principal Scientist(Biochemistry)
Soybean processing and Utilization Center
Central Institute of Agricultural Engineering
Bhopal-462038(MP)

Soy yogurt is produced through fermentation with Lactobacillus bulgaricus and

Streptococcus thermophilus. The process is similar to the normal dairy yogurt production.
The sugars present in the soy milk are fermented by these bacteria into organic acids
which causes the formation of the characteristic curd. The acid lowers the pH to around
4.0 and restricts the growth of food poisoning bacteria. Sometimes, special probiotic
bacteria which are supposed to improve our gut health are added to dairy or soy yogurt.
They are good bacteria( lactic acid bacteria or Bifidobacterium). A probiotic yogurt
contains additional ingredients such as inline, that promote the growth of the probiotic
bacteria. The stachyose and raffinose sugars present in soy milk act as probiotics. They
stimulate the growth of Bifidobacterium in the large intestine. In some countries soy
yogurt is labeled as cultured soy milk as the term yogurt is exclusively used for the dairy
product.
It is very easy to make the product at home. About 150 grams of soy splits are
required to make one liter of soy yogurt. For starter good quality plain soy yogurt or dairy
yogurt or a commercial powdered yogurt starter may be used. The soy splits may be
soaked in 3 liters of boiling water. Let it cool down. It may take 6-12 hours for complete
hydration. Later the water may be drained and rinsed the splits with cold water. The
drained splits may be ground in a blender with one liter of cold water for about 10
minutes. The soymilk may be separated from the solids by squeezing the mixture through
a double layered muslin cloth bag. The soy milk may be boiled for another 15 minutes.
Later it may be cooled down to 40-45oC. The culture will only thrive in a narrow
temperature range, too cool and too hot may not favor the growth of the organism. About
5 table spoons of starter may be added to the soy milk and mixed thoroughly with a
sterile spoon. Now the yogurt may be put in to yogurt making cups and incubate at 40-
45oC for about 6 hours. When the yogurt gets firm it may be chilled.

To improve the thickness of the yogurt agar powder/corn starch/arrowroot powder

may be added. For example one tea spoon of agar powder may be pre mixed in 50 ml
water and then added to soy milk when it starts boiling. Similarly two tea spoons of
starch is premixed in 30 ml water and added to the soy milk just before boiling.
Nutritional Values of soy yogurt( per100 g)

Parameter Values
Moisture,g 90
Protein,g 4.5
Total fat,g 2.5
Total carbohydrates,g 3.0
Cholesterol,mg