Colleague: "I don't like the idea of the vegan alternatives you have. Like when you have a coffee with soya milk. That's soya beans. Beans! I mean, how can you have a drink made from beans? Ugh!" Me: "Like coffee?" Colleague: "Uh..." #vegan#veganism#soy#SoyMilk#coffee
For a couple of a years I have been making my own vegan yoghurt by emptying the contents of two probiotic capsules into a litre of organic soy milk, mixing thouroughly, and then letting the milk sit in a yoghurt maker (or a pressure cooker set on the yoghurt program) for 14 hours. The effective working time is less than 5 minutes, and the result is a wonderfully tangy and creamy plantbased yoghurt. It's one of the easiest things you can make in your kitchen — or so I thought until yesterday:
For my own convenience I used a different brand of soy milk, because I thought that organic soy milk was organic soy milk. However, when the incubation periode was over yesterday, the soy milk was still runny — it didn't seem to have coagulated at all. No problem, I gave it 6 hours more (for a total of 20 hours): still runny, and not the slightest sour. WTF?
To exclude the possibility that I — in a fit of distraction — had taken some other capsules from the fridge than the probiotics, I repeated the procedure with a fresh carton of the same brand of soy milk, making sure that I used the probiotics this time. Same result: after 14 hours of “fermentation” the soy milk was still runny and not tangy at all (the taste was just like lukewarm soy milk and it didn't have even the slightest resemblance to yoghurt).
Both brands (we can call them Coop365 and Spir) of soy milk are of the sweetened type with added vanilla flavour. Coop365 (the one I usually use) is made from 8.5% soy beans and has 3.7 g protein per 100 g. Spir is made from 8% soy beans and has 3.2 g protein per 100 g. Both are organic, and both are sweetened with organic cane sugar. Coop365 has a slightly lower salt content than Spir — 1.2‰ vs 1.8‰ — but in such low concentrations it should not have any effects on lactic acid fermentation.
The only real difference between the two soy milks according to the fact box on the cartons is that while Spir contains E418, also known as gellan gum, Coop365 doesn't. Gellan gum is said to be “inert”, and according to the woodchuck book it is often used in “plant-based milks to keep plant protein suspended in the milk”:
Both soy milks coagulate readily when adding a small amount of e.g. lemon juice. According to a page I read yesterday, the curdle point of soy milk is around pH 5.5.
The probiotic capsules that I use contains three different species of lactics: Lactobacillus acidophilus, Bifidobacterium lactis (syn.: B. animalis), and Lactobacillus rhamnosus (syn.: Lacticaseibacillus rhamnosus). All three of them are found/used in dairy products such as fermented milk.
Now my question is simply: Do any of you fedizens have experiential, or otherwise solid, knowledge that E418 is able to inhibit lactic acid fermentation of soy milk as described above? Or, when reading my description, does your experience tell you that “Hey, the Spir didn't ferment because of …!”?
@rood I went #vegetarian over a decade ago, & love it. However, i maintain enduring guilt over these items that prevent me taking the next step to #vegan:
Benefits of Soy Milk Drinking soy milk after a workout is an excellent choice to refuel your body. It's full of protein, which helps your body to rebuild and repair muscles after a tough session.
Milk is very nutritious but there are many people who prefer plant-based milk substitutes. But which is the best? Nira Oland, a Maccabi dietician, has the answer.
It is really difficult to find in Israel devices to prepare plant based milk at home. At the end I will need to buy it in internet.
If somebody can recommend me a device, I will be more than happy about recommendations. #soymilk#oatmilk#almondmilk
There is so much different milk these days, there is definitely a milk for you. You want a creamy texture and sweet flavor, go for #OatMilk. You're more into a nutty flavor? Go for #AlmondMilk. Is violently taking away a baby from its mother and killing it a few weeks later more your thing, go for #CowMilk. Or if you prefer a healthy drink rich in protein and calcium, go for #SoyMilk. 🥛
Should You Drink Soy Milk After a Workout? (www.upthirst.com)
Benefits of Soy Milk Drinking soy milk after a workout is an excellent choice to refuel your body. It's full of protein, which helps your body to rebuild and repair muscles after a tough session.
Which plant-based milk substitute is the best? Dietician answers (www.jpost.com)
Milk is very nutritious but there are many people who prefer plant-based milk substitutes. But which is the best? Nira Oland, a Maccabi dietician, has the answer.