Lacto Barley and Soy

Background

This experiment involves using 400 g of blended, cooked barley and soy beans. The mixture is combined with water and salt to undergo lacto-fermentation.

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Recipe

Ingredients

400g Cooked Barley and Soy Beans (Blended)

400g Water

Salt (3%)

Equipment

Fermentation Vessel

Kitchen Scale

Blender

Instructions

1. Preparation
   Blend the cooked barley and soy beans.

2. Brining
   Combine the mixture with the water and salt to create a 3% brine.

3. Fermentation
   Cover the mixture and allow it to ferment.

Notes and Observations

• After a week, the taste is mild and almost identical to mozzarella water.
• After two weeks, it developed into a more full-bodied mozzarella flavor with notes of parmesan and a unique lactic funk.
• Especially at its early stage, this liquid would be interesting to use as a marinade for tofu or another plant-based product to replicate the flavor of mozzarella.
• We have yet to determine the best use for the remaining solids.