Soy Yogurt Culture

In order to make soy yogurt at home using fresh soymilk, a soy yogurt culture is needed to act as a starter.

Yogurt L+ Vital-Ferment – Soy Yogurt Culture

Information about Yogurt Mild:

Yogurt Mild is a fermented milk product, which is produced by fermenting milk with special lactic acid bacteria.

Historical Background:
Yogurt Mild is a modern product made form nutritional, physiologically valuable starter cultures. Its mildness particularly takes into account present-day taste trends.

The nutritional, physiological value of Yogurt Mild is based upon its high percentage of L (+) lactic acid.

Bionic Yogurt L+ Vital-Ferment contains freeze-dried lactic acid bacteria including:

  • Streptococcus (Sc.) thermophilus
  • Lactobacillus (Lb.) acidophilus
  • Bifidobacteria (Bf.) species
  • Glucose

For the preparation of milk fermented yogurt with approximately 98% L (+) lactic acid (dextro-rotary) in the total lactic acid. Appropriate for the fermentation of soy and rice drinks.

Since homemade soymilk does not contain lactose, there are no sugars for the yogurt culture to grow from, so you must add sugar in order to make soy yogurt . Bryanna Clark Grogan suggests adding 1 ½ Tbs organic sugar or maple syrup and 3/8 tsp of salt.

The temperature during inoculation must be maintained for yogurt culture to ferment properly. This is where an electric yogurt maker comes in handy, because they monitor and maintain an ideal temperature.

Soy Yogurt Culture Troubleshooting

P: Yogurt has not become firm

C: The milk was too hot; the ferment was damaged

C: Fermentation time was too short

C: Fermentation temperature was too high or too low

S: Cool milk to 42 ºC

S: Observe the temperatures and times indicated

C: The Yogurt was stored too long before being used to inoculate the 2 nd batch

S: No later than 3 days after preparing the 1 st batch, remove 4 T of Yogurt Mild and inoculate the next batch

C: Inhibition of the microorganisms

S: Rinse equipment with clear boiling water before use

P: Yogurt becomes grainy

C: The ferment or the starter yogurt was not evenly distributed in the milk

S: Stir the ferment or yogurt into the milk gradually and thoroughly

P: Unusual taste / mould or red spots (yeast spores) on the surface

C: The undesired breakdown of the milk components due to the possible presence of foreign microorganisms resulting from unclean working procedure. Sources of contamination: insufficiently heated milk, water, air, and unclean equipment.

S: Prepare Yogurt Mild under sanitary conditions to prevent contamination by foreign micro-organisms. Rinse equipment with boiling water, scald the milk, and avoid exposure to air.

S: Dispose of the entire batch! Do not consume the defective batch and do not use it to inoculate a new batch. Start a new batch with a new ferment.