Making super easy vegan yogurt (soy milk)
You don't even need a yogurt maker.
I'm going to try a really super easy way to make soy milk yogurt.
materials
* Additive-free soy milk
* Lactic acid bacteria
* Microwave-safe container and lid (any type will do as long as it can be covered)
how to make
I prepared 950ml of soy milk without added sugar every day . (Soy milk with added sugar would also work. I haven’t tried it.)
Pour soy milk into the container (pot).
Place in the microwave for 1 minute. (It just needs to be slightly lukewarm. The optimal temperature for fermentation is said to be around 37 degrees. In fact, it will be made even without heating. It just takes a little more time…)
In order to cleanly empty the contents remaining in the soy milk pack after pouring the soy milk, I tilted the soy milk pack with the lid as shown in the image above, waited for a while for the contents to collect in the front, and then poured it into the bowl once more.
Add lactic acid bacteria.
I used King Premium Probiotics Lactobacillus.
If you add 5 capsules of King Premium Probiotics to 950ml of soy milk, it will be completed within 24 hours at a room temperature of 20 degrees.
And there is no need to add lactic acid bacteria and stir with a spoon. (I tried my own experiment and it seemed like it was completed faster if I didn't stir it.)
Any lid will do, but since water will form on top as fermentation occurs, it is not recommended to cover it with a material that deforms when wet, such as paper or wood.
After 24 hours, open the lid and gently lift the bowl. If it is not liquid and is evenly hardened like soft tofu, it is done. (If it is not finished, wait another day with or without adding additional lactic acid bacteria.)
additional information
Store the finished yogurt in the refrigerator and eat it by scooping it out with a spoon.
Fermentation continues even in the refrigerator, so it is best to eat it all within a week.
If you are a vegetarian, you may be concerned about lack of nutrients, but it is said that you can consume vitamin B12 through yogurt or cheonggukjang made by fermenting soy milk.
Also, yogurt and lactic acid bacteria are known to be good for mental health.
The taste is savory and slightly dry.
I put about 5 spoons of yogurt in the microwave for 30 seconds, then add salt, honey, and nuts, mix well, and eat it with a spoon while eating fruits such as bananas and apples. (It's not that it doesn't taste good, but I feel like I eat it for health rather than taste.)
When I'm a vegetarian, I sometimes want to eat greasy and oily food, and yogurt seems to satisfy that taste.
Maybe it's because I eat yogurt every day, but I don't really feel like eating foods like pizza or hamburgers.
To make Greek yogurt, you have to separate the whey, but it seems like a hassle because you have to prepare a cheesecloth or a separate dish and you have to wash more dishes.
Actually, the yogurt and whey are separated, so it looks a little unappealing.
But anyway, you need moisture to make overnight oatmeal.
The cost to make about 1 liter of yogurt is about 4,000 won. (The price includes soy milk, lactic acid bacteria, and shipping costs.)
Plain yogurt is sold online for about 10,000 won per liter, so you can make it for less than half the price.
You can keep a spoonful of the yogurt you made separately in the refrigerator and then make yogurt with it, which will further reduce the cost.
I tried it three times in succession, but the taste seemed to become a little more sour and the amount of whey increased. (I think it would be better to make it no more than twice. It is said that if you make it too many times, problems may arise.)
In fact, making natto and cheonggukjang is not much different from making yogurt.
However, it is difficult to make Cheonggukjang in a room because it smells while making it.
However, because yogurt has almost no smell, you can make it in your room without any hassle.
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