Yogurt Vegetable: It Is Not Only for Vegetarians!

You will understand why there are more and more people to eat yogurt vegetable and how you can do in your own home!

Increasingly there is the demand for food of plant origin that would replace the animal, and the yogurt plant is no exception to the rule.

Effectively, one of the main and most consumed dairy products is yogurt.

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This is very well known for having an effect on the regulation of the intestinal flora and by its high calcium content, but its benefits go beyond this.

The mode of preparation of the yogurt plant is similar to that of a normal, with the difference that, in the case of the vegetable, this is prepared with a vegetable drink instead of milk.

NUTRITIONAL CHARACTERISTICS OF YOGHURT VEGETABLE

Being a derivative of a vegetable drink, yogurt inherits its nutritional benefits. The regular consumption of yoghurt is very interesting from a nutritional point of view, taking into consideration that provides nutrients important to the body and essential to a healthy diet.

These are two examples of characteristics, depending on the vegetable drink:

  1. IF COMING FROM THE SOY BEVERAGE (APPROX. 60KCAL IN 100ML)

  • A source of calcium;
  • Rich in protein;
  • Rich in vitamins of the B complex;
  • Should not be ingested by babies and children;
  • Should be consumed in moderation by individuals with hypothyroidism, and women.
  1. IF COMING FROM THE DRINK OF ALMOND (APPROX. 50KCAL IN 100ML)

  • Rich in calcium;
  • Source of zinc, magnesium, and potassium;
  • Rich in vitamins of the B complex;
  • Should not be ingested by people who suffer of allergy to almond.

In both cases, the yogurt plant is free of lactose and whey proteins, being then a great option for those who have an intolerance to these components.

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BENEFITS OF THE YOGURT PLANT

  1. REGULATION OF THE INTESTINAL FLORA

Most of the yogurt plant is produced from soy beverage, and contains the probiotic bacteria that are beneficial to strengthen the intestinal flora.

These help in the intestinal flora and increase the resistance of your organism, avoid the spread of microorganisms that cause several kinds of diseases.

  1. ASSISTS IN BONE FORMATION

The yogurt has more calcium than the milk itself, strengthening bones and teeth. In addition, the calcium is responsible for communication between nerve cells, is involved in the process of blood clotting, helps in the healing of wounds and is essential to muscle contraction.

The calcium also balances the blood pressure and helps in dilation of the vessels.

  1. HELP TO LOSE WEIGHT

To be poor in power, the yogurt works as a good food between meals, replacing the biscuits, rusks and breads.

The yogurt plant, to be quite saciante helps to control appetite and prevents to reach the main meals with a lot of hunger.

WHERE TO BUY YOGURT VEGETABLE

In addition to the yogurt vegans that it is possible to find in the shops of natural products/dietary supplements, there are various yoghurts vegetables in most supermarkets.

Some of the brands available in supermarkets include: Sojade, Alpro, Soy, Sun, Danone Savia and Soywell.

HOW TO MAKE YOUR YOGURT PLANT IN THE HOUSE?

The price of the yoghurts vegetables may not be as appealing as its taste or benefits.

For the fermentation process of yogurt, it is usually necessary to use a yogurt, in this case a yoghurt plant, for use as a culture of bacteria.

If you like, you can also add fruit to your yogurt. These should be cooked in boiling water for 3 to 5 minutes, cooled and added during the incubation.

The corn starch and the agar agar is used to obtain a texture less watery. If you have difficulty in finding these ingredients, you can also add soy milk powder for the same effect.

Yogurt Vegetable It Is Not Only for Vegetarians

Below, you have a recipe for a soy yogurt and natural non-sugary.

This is the revenue-base of a yogurt plant, and can be adapted to any type of yogurt that you want to do:

  1. SOY YOGURT

– Ingredients –

  • 1L of soy beverage (can also be used on other vegetable drink)
  • 125g soy yogurt
  • 1 teaspoon of flaked agar-agar (optional)
  • 1 tablespoon corn starch (optional)

– Mode of preparation –

  1. Pre-heat the oven to 50 ° c;
  2. Place the soy beverage in a saucepan and add the agar-agar and corn starch;
  3. Stir the prepared and allow it to warm up until approximately 90ºC, or before the drink begins to boil;
  4. Let it cool up to 40-50 ° C;
  5. Add the soy yogurt, wrap everything, and put in glass jars;
  6. Turn off the oven, place the glass jars open on the inside, and leave to ferment for at least 8 hours. Important: do Not open the oven during this process;
  7. Close the jars and place them in the refrigerator.

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