DESSERT / VERSATILE FOOD
RAPID FERMENTATION (12 TO 24H)
A unique strain for making homemade soy yogurt
Madame Ferment is delighted to present Vegourt ferment, a strain of ferments specially designed to make soy yoghurt at home very simply, at room temperature and without a yoghurt maker.
No equipment
Preparing yoghurt with our Vegourt ferment is easy and convenient. No specialized equipment or heat source is required, as fermentation occurs naturally at room temperature.
Perpetual
This robust strain regenerates with each use, so you can use it continuously to prepare your homemade soy yoghurt.
Ready in 24h
Reactive, it allows you to prepare your soy yoghurt very simply in just 24 hours. Thanks to its ability to ferment quickly, you can enjoy fresh, delicious yoghurt in record time.
What is mesophilic yogurt?
Madame Ferment’s vegourt ferment is a mesophilic ferment.
Unlike thermophilic yogurts, which need a temperature of around 40°c to ferment, mesophilic strains ferment at room temperature.
In terms of taste, mesophilic and thermophilic soy yoghurt may differ in subtle ways. Mesophilic soy yogurt tends to have a milder, more delicate taste, with slightly acidic notes. Thermophilic soy yogurt, on the other hand, can have a stronger, slightly more acidic taste.
A food with many benefits
Yogurt has a long history stretching back thousands of years. Originating in Central Asia, it was discovered by nomadic populations who realized that fermented milk offered health benefits.
It is an excellent source of protein, calcium and B vitamins, which promote healthy bones, muscles and nerves. What’s more, yoghurt contains probiotics that benefit the intestinal flora, improving digestion and boosting the immune system. It can also help maintain a healthy weight, promote satiety and control appetite.
What’s more, yoghurt can contribute to heart health thanks to its unsaturated fatty acid content.
The advantages of making homemade yogurt
There are many advantages to making homemade yogurt.
Firstly, from an economic point of view, making your own yoghurt cuts costs compared with commercial yoghurts: 1 liter of yoghurt will cost you the same as a liter of soya milk, i.e. around 1.50 euros.
From an ecological point of view, making your own yoghurt has a significant advantage in helping to reduce single-use plastic packaging waste. Indeed, by opting for artisanal yogurt-making, you can use reusable containers, eliminating the need to buy individual yogurts pre-packaged in plastic.
By making homemade yoghurt, you also have total control over the ingredients you use. You can choose quality, organic ingredients, avoid unwanted additives and even experiment with different flavors and textures to suit your preferences.
It’s important to note that many plant-based yogurts available in stores are not actually fermented, but rather thickened with agents. By making your own yoghurt at home, you can be sure of getting a living product, full of health-promoting probiotics and all the benefits of fermentation.
Multiple uses for yogurt
As well as being a must-have dessert on its own, yogurt is a versatile ingredient that can enhance the texture, flavor and nutritional value of many culinary preparations. Here are just a few of the ways yogurt can be used in cooking:
Binding agent: Yogurt can be used as a binding agent in recipes, replacing eggs or cream. It can help bind ingredients together and give a creamy consistency to dishes.
Marinade: Thanks to its thick texture and light acidity, it helps tenderize foods and add flavor.
Sauce: Yogurt can be made into a sauce by adding herbs, spices, garlic, lemon or other ingredients as desired. It is often used in Mediterranean, Indian and Middle Eastern cuisine to accompany main courses.
Cream substitute: Yogurt can replace cream in many recipes, reducing the fat content while adding a creamy texture. It can be used in soups, sauces, desserts and many other preparations.
Baking: Yogurt can be added to baking recipes to add lightness and moisture to cakes, muffins, breads and cookies. It can also be used to prepare icings or toppings for desserts.
Smoothies and drinks: Yogurt can be used as a base for smoothies and shakes. It adds a creamy texture and helps make drinks more satiating.
Vegourt ferment guide
Homemade soy yogurt
What you need
For 500ml of yogurt
- One sachet of Vegourt Madame Ferment
- Soya Milk (500ml)
- Glass jar with lid
Recipe
This step allows for the production of the ferment that will be used for the next yogurt fermentation.
To activate the ferment, pour the entire Vegourt packet into a jar and add 100 ml of soy milk. Stir the mixture well and then close the jar.
Let the preparation ferment at room temperature for about 24 hours or until it thickens.
Mix the entire ferment with 400 ml of soy milk.
Close the jar again and let the new mixture ferment for 12 to 24 hours at room temperature. Stop the fermentation when the yogurt’s consistency is to your liking.
Once the yogurt is ready, place it in the refrigerator for a few hours before enjoying it.
Always set aside some yogurt to use as a ferment for the next batch. The amount to keep is 2 tablespoons per 500 ml of soy milk.
Prepare yogurt every week to maintain the strain.
FAQ
There are a few signs to determine if your homemade yogurt is successful:
- Consistency: The yogurt should have a creamy and smooth texture. If it’s too runny, it might indicate that the fermentation wasn’t sufficient. On the other hand, if it’s too thick and grainy, it might be due to over-fermentation.
- Taste: The yogurt should have a slightly tangy and pleasant flavor. If the taste is too sour, sharp, or has an unpleasant flavor, it might indicate excessive fermentation. Smell: The yogurt should have a fresh and slightly milky scent. If an unpleasant odor is noticeable, it might indicate unwanted bacterial contamination. Whey separation: After proper fermentation, you might notice a separation of whey (clear liquid) around the thickened yogurt. This is completely normal and indicates that the fermentation occurred correctly.
It’s important to note that the taste can vary from one fermentation to another and also depends on ambient conditions. With experience, you’ll become more familiar with the success signs specific to your method and environment. If you’re satisfied with the consistency, taste, and smell of your yogurt, it generally indicates a successful preparation.
This special strain is exclusively designed for soy milk and contains no traces of animal milk. Thus, it works only with soy milk.
If your yogurt doesn’t thicken properly after 24 hours of fermentation, it’s possible that the soy milk you’re using isn’t concentrated enough. Preferably opt for brands available in organic stores, as they generally work very well. However, some store brands might produce runnier soy yogurts.
Depending on the room temperature, the yogurt might ferment more quickly and be ready before 24 hours of fermentation. If the consistency of the yogurt is to your liking before the 24-hour fermentation mark, stop the fermentation and place your yogurt in the refrigerator.
Flavored milks work with the Vegourt strain.
The yogurt can be stored in the refrigerator for a week.
It happens that the yogurt separates into two phases, especially in the summer when the ambient temperature is high. This is a completely normal phenomenon. If this occurs, you have several options:
You can gently mix the yogurt to reunify the two phases, or, if the presence of the whey (the liquid phase that has separated) bothers you, you can remove it by pouring it off.
For successful homemade yogurts
Opt for a high-quality soy milk
To make yogurt with a firm consistency, it’s recommended to use a high-quality unsweetened soy milk, which you can typically find in organic stores. If your soy yogurt doesn’t have the desired texture, it might be due to the quality of the soy milk used. Indeed, yogurt made with certain soy milks can result in a less dense consistency, more like a drinkable yogurt.
Always set aside ferment
Always remember to take a small amount of your homemade yogurt to keep as a ferment for your next preparations. The quantity to keep is 2 tsp/500ml of milk. Store in the refrigerator in an airtight container until use. Thus, you will always have a quality starter available to guarantee the success of your future yoghurts.
Prepare a yogurt every week
It is essential to maintain a regular production of yogurt. Indeed, if you do not produce yogurt for an extended period, the strain may weaken or even lose its fermentation power. So be sure to make a fresh yogurt at least once a week to nourish and keep your strain healthy, ensuring optimal results with every brew.
