I received this message the other day.
"I tried making soy yogurt using the "Mygurt containing live lactic acid bacteria" that you sell, but it failed three times! "
But I myself have never failed.
"But you just mix it with soy milk and leave it, right? A mistake? Why???"
However, I decided to look into whether this is the case, and found some interesting reasons, which I would like to share with you.
1. Soymilk quality
Use unsweetened soy milk
The most important thing when making soy milk yogurt is the quality of the soy milk you use . Be sure to use unsweetened soy milk . Sweetened soy milk sold on the market or soy milk diluted with water may not ferment well.
Choose concentrated soy milk
If the soy milk is too thin, fermentation will not proceed smoothly. Choose thick soy milk with soy solids of 10% or more . It is a good idea to check the soy solids and protein content on the ingredient label on the package.
Effects of additives
Soy milk containing preservatives and other additives may affect fermentation. Since it is a live lactic acid bacteria, fermentation may be hindered, especially if it contains antifoaming agents or emulsifiers . It is important to choose soy milk with simple ingredients and no additives.
Organic soy milk recommendations
For better results, we recommend choosing organic soy milk , which is considered to be of higher quality as it comes from soybeans grown without synthetic pesticides or fertilizers.
2. Temperature control
Ideal fermentation temperature
The ideal temperature for successful fermentation is 35-40°C . Fermentation at this temperature allows the lactic acid bacteria to become active and produces firm yogurt.
Fermentation at room temperature
Of course, fermentation is possible at room temperature (20-25℃) . It may take time , but it's not impossible. I usually just mix soy milk with Mygurt and leave it in the kitchen. If the room temperature is low, such as in winter, fermentation will not proceed smoothly, so it's best to store it in a place with a higher room temperature. If you want to ferment it at room temperature, you should allow about 12-24 hours .
Temperature control points
- Do not use soy milk straight out of the refrigerator : Always allow the soy milk to return to room temperature before mixing well with Mygurt.
- Keep the fermentation container warm : To keep the temperature constant during fermentation, you can use a thermal jar or fermenter, or wrap it in a towel.
- Use an induction cooker with a temperature setting function : By keeping the temperature constant, you can shorten the fermentation time.
3. Fermentation time
Fermentation time guideline
- At 35-40℃ : 6-8 hours
- At room temperature : 12 to 24 hours
Fermentation time varies greatly depending on the temperature. If the temperature is high, fermentation will proceed quickly, and if the temperature is low, it will take longer. After making it several times, you will probably get the hang of the appropriate time.
Fermentation assessment
As fermentation progresses, the soy milk will solidify and develop a distinctive sour taste. Air bubbles may appear on the surface, and the liquid and solids may separate . Check the progress of fermentation and transfer it to the refrigerator at the appropriate time to stop fermentation.
4. The importance of choosing reliable ingredients
Questions about ingredients
If that doesn't work, try double-checking the ingredients of the soy milk you're using. Most of the soybeans sold in Japan are imported . Japan's self-sufficiency rate is said to be around 6% .
The Potential of Genetically Modified Soybeans
Approximately 80% or more of the soybeans grown in the world are genetically modified (GM) soybeans. Therefore, some of the soybeans used in Japan may contain GM soybeans. However, in Japan, the Food Labeling Act requires that any food that exceeds a certain threshold be labeled as a genetically modified food .
Choose a reliable manufacturer
To enjoy making soy yogurt with peace of mind, it is important to choose products from trusted manufacturers . It is a good idea to choose products that are certified organic or that clearly indicate the origin and cultivation method of the ingredients.
I always say, "Shopping is voting." When each consumer chooses products they can trust, it leads to improved quality across the entire market.
summary
In order to make soy yogurt successfully, the key points are the quality of soy milk, temperature control, and fermentation time . By keeping these points in mind, you can easily make delicious soy yogurt at home.
If you still don't get it after several tries, try reconsidering the quality of the ingredients you're using and how you control the temperature and time.
We hope you enjoy our delicious soy milk yogurt.
If you have any questions or comments, please let us know in the comments section. Thank you for your continued support.
comment