Soybean is being used in China for last 5000 years as a source of nitrogen in vegetable producing land.  USA is one of the highest soybeans producing country in the world.  Soybean contains 40% protein and 20% oil. Soybean is a source of high protein food. 90% of the soybean produced is being used as animal feed. The other product of soybean is soymilk. Soymilk maker is available in the market to make soymilk at home. Tofu and Yogurt are two food products made from soymilk. Soybean can be processed to make it fat free. Thus soybean is a source of high protein fat free food. Soybean is also good source of calcium. Soybean can now be used to produce some equivalent dairy products. Tofu and Yogurt are two commercially produced products from soybean. 

             Many people are intolerant and allergic to dairy products. Some does not like dairy products like cheese and posset.  Soymilk is being used to produce cheese and posset. Soymilk and yogurt made from soymilk are superior to dairy milk and dairy yogurt with respect to protein, carbohydrate, fiber, sodium, sugar, and calcium content. Veganism is a lifestyle that does not include processed food from meat. Soybean food product can substitute protein amount available from meat and eggs. Here is presented a typical tip/process to make Yogurt from soybean:

            What you need

            . Yogurt maker

            . Soymilk available from store or make Soymilk using soymilk maker

            . Already made soymilk yogurt (Yogurt Culture) to start fermentation

            Process

            . Pour soymilk in a container where yogurt shall be prepared

            . Heat or cool to maintain temperature at 107 – 113 deg F

              This temperature is needed so that bacteria in yogurt culture can start

              Fermentation

            . Add 4 tbsp of yogurt culture to the soymilk. Using a sterile spoon stir up slowly

            . Put the mixture in a Yogurt maker and when done chill

              OR

              Put the container with the mixture just made in the oven for 5-6 hours at 107-113

             deg F. Chill when the yogurt thickens.

Thickening of Soybean Yogurt

 . The end product after the chill shall not be as thick as dairy milk yogurt after the       

    chill.

            Thickening Process

            . Add 1 tbsp of agar to soymilk when the soymilk is boiling during heating.

            OR

            . Mix 2 tbsp of starch wit 50 ml of water and add to soymilk before boiling

            OR

            Add 1 tbsp of soy protein before boiling the soybean.

Enjoy the fat free high protein Yogurt made from Soybean/

            .