Agromisa 
Interdev Agroalimentaire  

Soya yoghurt

	Type de fiche	Techniques/Technologies
	Mise en œuvre	Agromisa(Pays Bas)
	
	Zone géographique	; 
	Mots clés	LAIT DE SOJA; YAOURT; SOJA

	Echelle d’action	Groupe; Famille/Exploitation familiale
	Public(s) cible(s)	Individual households, cottage industry

Contexte
To get a higher added value of soybean milk, it could be processed into yoghurt
Problématique / Objectifs
Yoghurt bacteria
Soya milk
Keeping temperature constant for over 24 hours
Cool and refrigerate the product
Description/Mise en oeuvre
Soya milk is boiled for 3-5 minutes abd then left to cool to 30 C. For 85 ml of soya milk, 1 g of yoghurt bacteria culture is added and stirred well. Once used, the culture can be maintained by keeping apart part of today's product for tomorrow, and use this as a starter again.
The mixture is kept at 37 C for 15-18 hours. After this maturing time, 1 litre of soya milk is boiled for 15 minutes and then cooled to 30 C. The 85 ml. suspension of ripened soymilk with bacteria is added to the litre of soya milk and stirred well. The whole liter is kept at 37C for 24-48 hours. Keep apart a little bit for next day's yoghurt making, the rest is ready to be served, and can be stored in a refrigerator for upo to 10 days. In tropical lowland conditions (ambient temperature around 30 C), the product can be obtained at room temperature, if it is left for a slightly longer time. The longer the process lasts, the more sour the taste.
For better selling, fruit juice, sugar or flavours can be added.

Auteur : Rob Witte
Saisie le : 23/11/2001 

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