Soy yogurt

Soy yogurt, also referred to as soya yogurt, is a dairy-free alternative to traditional milk-based yogurt. It is made from soy milk, a liquid derived from the soybean.

History

The origins of soy yogurt are linked to the discovery and cultivation of the soybean in East Asia over 2,000 years ago. The process of fermenting soy milk into yogurt is believed to have been developed in China and later spread to other parts of the world.

Production

Soy yogurt is produced by fermenting soy milk with specific types of bacteria, typically Lactobacillus and Streptococcus thermophilus. The bacteria convert the sugars in the soy milk into lactic acid, which thickens the milk and gives it a tangy flavor.

Nutrition

Soy yogurt is a good source of protein, calcium, and vitamin B12. It is also often fortified with other vitamins and minerals, such as vitamin D and iron. Because it is made from soy milk, it is naturally lactose-free, making it a suitable option for those with lactose intolerance or a milk allergy.

Varieties

There are many different varieties of soy yogurt available, including plain, flavored, and dessert-style yogurts. Some brands also offer probiotic-enhanced versions, which contain additional beneficial bacteria.

See also

• Veganism
• Plant milk
• Fermentation (food)

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