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Fermented milk from Worldwide
A plant milk or flour suspension from soy, oats, nuts, coconut or legumes is heated, given sugar because it has no lactose, and fermented by lactic bacteria for a few hours until it sours and gels. Plant proteins set poorly with acid, so most products also rely on heat, homogenising, starch or added thickeners for body.
| Soybeans, soaked 12 h (1:3 in water), ground and filtered into soy milk1 part soaked soybeans to 4 parts water | [li2024] |
| Sucrose7 % | Added because plant milks have no lactose[li2024] |
| Lactic culture8 % (v/v) | [li2024] |
| Gelatin (in the trial)0.2–0.8 % | Commercial vegan products use starch, pectin or other plant thickeners instead[li2024][montemurro2021] |
| Starter | defined-culture |
Total time across the recorded steps: 16 h – 18 h
What changes: The plant milk is heated, which cuts stray microbes and helps its proteins form a network
Output: heated plant base.
Microbes at work in this step
heat lowers the number of unwanted microbes before the culture goes in
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
A plant milk or flour suspension from soy, oats, nuts, coconut or legumes is heated, given sugar because it has no lactose, and fermented by lactic bacteria for a few hours until it sours and gels. Plant proteins set poorly with acid, so most products also rely on heat, homogenising, starch or added thickeners for body. Made in 4 steps over 16 h – 18 h. The longest step, chill and post-ripen, takes 12 h (Li S 2024) and runs at 4 °C (Li S 2024). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, L. paracasei and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 12 hReported[li2024] | Chill and post-ripen |
|---|---|---|
| Temperature | 4 °CReported[li2024] | Chill and post-ripen |
| Acidity | pH 4.6Reported[li2024][montemurro2021] | Ferment until set |
Plant yoghurts must be given sugar because plant milks have no lactose, and their proteins do not gel with acid the way casein does, so heat, homogenising and thickeners do much of the setting that milk protein does in dairy yoghurt.
The base is heated before the culture is added, fermented to about pH 4.6 and kept at 4 °C.
Every number is labelled with how it is known. How this atlas is made
Montemurro et al. (2021) say Kellogg was the first food company to produce and market a soy yoghurt alternative fermented with Lactobacillus acidophilus.
