Soy yogurt is the first choice for some people who don’t like milk or are lactose intolerant. The difference between milk yogurt and soy yogurt is that milk yogurt is higher in calcium while soy yogurt is lower in calcium . Both milk yogurt and soy yogurt contain protein that promotes growth, boosts energy and cell regeneration, and more. Their probiotic content helps neutralize harmful bacteria and promote good bacteria in the gastrointestinal tract, as well as boost the immune system and protect against foreign pathogens.

Serving Size : 4 servings.

Ingredients

( 1 ) Soy milk (unsweetened) – 1 liter.

( 2 ) Greek plain yogurt – 2 tablespoons or 5 capsules of active cultured probiotics with a total of at least 12 billion CFU (colony forming units) and above. Active probiotics are recommended with many different types of strains, as this will help boost the immune system and protect against foreign pathogens.

( 3 ) Glass jars or bowls (size of your choice) – 4-5 pcs.

( 4 ) Glass, ceramic or casserole – 1 pc.

way to prepare

( 1 ) Pour soy milk into a clean pot, heat to 80 degrees Celsius over medium heat . Then turn off the heat and let it cool for 20 minutes.

( 2 ) After 20 minutes, the soy milk should be around 40 degrees Celsius . Ladle some warm soy milk into a soup bowl, then add Greek yogurt or pour probiotic powder into the warm soy milk and stir until the Greek yogurt or probiotic powder dissolves.

( 3 ) Pour the mixture into a glass jar or bowl and incubate in a non-operated oven or microwave for 8-15 hours , depending on the desired flavor and consistency, longer incubation times will result in thicker and Sour soy yogurt . Do not disturb soy yogurt during incubation .

( 4 ) After 8-15 hours , cover the soy yogurt with a lid and refrigerate for about 2 to 3 hours. Stir all seasonings into soy yogurt before serving .

( 5 ) Soy yogurt can be placed in a covered glass, ceramic or plastic container and kept in the refrigerator for 2 weeks, but tastes best in the first week. As soy yogurt ages, it becomes more and more sour. If more whey separates from the soy yogurt , just stir it back in before serving. You can make your next soy yogurt by placing ½ cup of soy yogurt in an airtight jar and repeat the process with each new batch. To keep it fresh, keep it for about 10 days.

Cooking Tip : Why do milk and soy yogurts need to be heated before starting to make them? The first is to kill any bacteria, yeast or mold spores that might get into milk and soy yogurt . The second purpose of heating is thatthe most abundant whey protein (also known as lactoglobulin ) in milk and soy yogurt will fully denature and unfoldat about 80 degrees Celsius .

This combines these proteins with other proteins in cow’s milk and soy yogurt , called casein , to produce firmer, thicker yogurt curds.

Precautions

( 1 ) Suitable for everyone, especially those with bloating, constipation, diarrhea, indigestion, etc.

( 2 ) For those with cold constitution or sensitive stomach , eat in moderation after meals, because soy yogurt has cooling properties , which may worsen the condition. You can neutralize its cooling properties with warm foods like berries, goji berries, dates, ginger powder, turmeric powder, lemongrass, cinnamon, basil, rosemary, thyme, and more.

Warning : Take this recipe 1 to 2 hours before and after each dose .