Soy yogurt, also referred to as soya yogurt, soygurt or yofu (a

portmanteau A portmanteau word, or portmanteau (, ) is a blend of wordstofu), is a

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...

-like product made with

soy milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...

Composition

Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soy milk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk. Soy yogurt is similar in protein content to dairy yogurt, lower in sugar, and higher in fat. If not fortified, soy yogurt does not contain

vitamin B12 Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism. It is one of eight B vitamins. It is required by animals, which use it as a cofactor in DNA synthesis, in both fatty acid and amino acid metabolism. It ...

vitamin D Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and many other biological effects. In humans, the most important compounds in this group are vitamin D3 ...

. Plant-based milks have different structures and components than dairy milk. Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture. For example, "soy, almond, ndcoconut yogurts do not have the same delicate and smooth structure that conventional yogurts have." Since plant-based milks do not contain

lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ...