Homemade Soy Yogurt自制酸豆乳发酵豆浆大豆酸奶

作者： MitsuMi

最喜欢喝牛奶，但是喝牛奶会长痘，于是改喝豆浆，各式各样豆浆都喝过了，最近在想可不可以制成酸奶！尝试过后很接受这个味道！ 国内好像喝酸豆浆的比较少，国外的素食文化影响这方面的植物性Yogurt还挺多的，市面上也有各种各类的这种酸豆乳卖，不知道国内市面上有没有～ Recipe转自https://simpleveganblog.com/soy-yogurt/ & https://www.chefsteps.com/activities/scratch-soy-milk-with-andrea-nguyen

用料

• Soybeans, non-GMO or organic大豆（非转基因或有机） 80 g
• Filtered water, or spring water, plus more as needed过滤水或矿泉水（可适量添加） 4 cup 1 L
• honey (important ingredient for the culture to work)蜂蜜（促进发酵作用） 1 tbsp
• yogurt starter powder酸奶发酵菌或soy yogurt 酸豆乳引子 1 g / 1/2 cup (125 g)

Homemade Soy Yogurt自制酸豆乳发酵豆浆大豆酸奶的做法步骤

步骤 1

先看看酸豆乳的营养成分1

步骤 2

2

步骤 3

Rinse the beans well and add them to a bowl of water. The beans should be covered by 2 in (5 cm) of water. Let them soak overnight at room temperature. The soaking time can vary. We’re recommending 10 hours, but don’t be worried if it takes up to 18. 充分冲洗豆子，然后加水，水面超过豆子差不多2英寸（5厘米）。室温下浸泡过夜。浸泡时间可能会有所不同，建议10个小时，但不要担心最多要花18个小时。

步骤 4

grind the beans 磨豆子

步骤 5

Heat 2.5 cups (650 mL) of the reserved water in a large pot over medium-high heat. PRO TIP: Nonstick pots will make cleanup faster and easier. While that water warms, grind the beans in the blender with 2 more cups (500 ml) of the reserved soaking water. Puree the mixture until it looks exactly like a milkshake. Pour the blended mixture into the hot pot of water. Rinse out the blender with an additional 1/4 cup (60 ml) of the reserved water, and add it to the pot as well. 大锅中，用中高温加热2.5杯（650毫升）水。提示：煮豆浆最好不粘锅更容易清洗。当水变暖时，再用1杯（250毫升）水在搅拌机中研磨豆。将混合物制成泥，直至看起来完全像奶昔。将混合物倒入锅中。用另外1/4杯（60 ml）的水冲洗搅拌器，并将其也加入锅中

步骤 6

Cook the soybean mixture for 3–6 minutes, stirring the bottom frequently with a wooden spatula to avoid any burning. You’ll know it’s done when it starts foaming. It will look like the frothy foam head of a big pint of beer. Quickly turn off the heat and stir to deflate. Keep an eye on this mixture; it can boil over easily. 将豆浆煮3–6分钟，经常用铲子搅拌底部，以免烧焦。当开始起泡时，看起来像一大品脱啤酒的泡沫状泡沫头。快速关闭加热并搅拌放气。注意⚠️非常容易煮沸

步骤 7

用纱布过滤

步骤 8

挤压

步骤 9

豆渣可用来做馒头或者煎饼🥞

步骤 10

Bring the soy milk to a gentle simmer over medium-high heat. Cook the mixture for five minutes, stirring frequently with your wooden spatula. Use a strainer to remove any skin that forms on the surface. 过滤后的豆浆在用中火煮一下。沸腾后煮五分钟，并用木铲不停搅拌。用滤网去除表面上形成的豆皮！ 最后得到的豆浆是1升左右

步骤 11

Cool to 45º C and stir in honey 豆浆冷却至45ºC并加入蜂蜜搅拌

步骤 12

Cool to 40º C and stir in culture and pour the mixture into glass jars or containers. If you don’t have a thermometer you can put your finger in the mixture and when it’s hot but not burn it’s ready. 冷却至40ºC加入菌粉（酸豆乳引子）搅拌均匀，装入容器或者玻璃瓶。如果没有温度计，差不多就是手温，不烫手就可以了

步骤 13

Preheat the oven at 43º C, place the glass jars or containers (without lids) inside and let stand for at least 8 hours. You mustn’t open the oven during this process. 烤箱发酵功能43º C发酵6-8小时，发酵过程中不要打开烤箱影响烤箱内温度

步骤 14

Now you can cover the jars or containers and keep the yogurt in the fridge. 盖上盖子放进冰箱冷藏后再食用

Homemade Soy Yogurt自制酸豆乳发酵豆浆大豆酸奶的小贴士

其实和做酸奶差不多，制作过程中各种接触器皿要消过毒，发酵工具可以用任何恒温保温工具，电饭煲、保温瓶、酸奶机…

菜谱创建时间：2020-12-13 05:25:11