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Soy and legumes from Europe and the United States
Fermented soymilk is soy milk soured by the same lactic bacteria used for dairy yogurt, often with a little sugar added. It sits at the boundary of the atlas, as a yogurt analogue and the newest of the soyfoods. Beans are soaked and ground, the milk is boiled, sweetened, heat-treated, cooled and held at about 37 °C until it sets at about pH 4.5.
| Soybeans1 kg | [liu2025] |
| Water, for grinding1:8 with the dry beans (w/w) | [liu2025] |
| Sucrose6 % | [liu2025] |
| Yogurt starter (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)2 % (v/v) | A commercial direct-vat culture; one study added Weissella confusa as well[liu2025] |
| Starter | defined culture: dairy yogurt bacteria (L. bulgaricus and S. thermophilus), sometimes Lactobacillus acidophilus |
Total time across the recorded steps: 28 h – 2.2 days
What changes: Soybeans soak in cold water overnight
Output: soaked beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fermented soymilk is soy milk soured by the same lactic bacteria used for dairy yogurt, often with a little sugar added. It sits at the boundary of the atlas, as a yogurt analogue and the newest of the soyfoods. Beans are soaked and ground, the milk is boiled, sweetened, heat-treated, cooled and held at about 37 °C until it sets at about pH 4.5. Made in 5 steps over 28 h – 2.2 days. The longest step, chill to finish, takes 12–24 h (Liu M 2025) and runs at 4 °C (Liu M 2025). Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and Streptococcus thermophilus, Lactococcus lactis and Lactobacillus plantarum do most of the fermenting.
| Main step | 12–24 hReported[liu2025][li2026] | Chill to finish |
|---|---|---|
| Temperature | 4 °CReported[liu2025][li2026] | Chill to finish |
| Acidity | pH 4.5Reported[li2026] | Add the yogurt culture and let it set |
This is a boundary entry. It copies dairy yogurt, with dairy cultures and added sugar, instead of growing its own tradition like furu or tempeh. Unlike tofu, the soy milk is set by the acid that bacteria make, not by a coagulant.
The soy milk is boiled and heat-treated before the culture goes in, and the yogurt is kept at 4 °C after it sets.
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi call fermented soymilk the most recent traditional soyfood and the only one that began in the West. Li Yu-ying was granted British patents for lactic-fermented soymilk in 1910 and made it at his soy dairy near Paris.
