Background
This experiment explores creating a non-dairy ricotta alternative using okara, a byproduct of soy milk and tofu production. To prevent the activation of lipoxygenase enzymes, which can cause an undesirable “beany” flavor, the soybeans used for this batch were pre-blanched. The goal is to steam, wet-grind, and culture the okara to achieve a creamy, spreadable texture and a flavor profile that approximates traditional ricotta.
Recipe
Ingredients
1.5 kg Okara (wet, post-pressing)
150 g Oil
300 g Soy Milk
Equipment
Steamer
Wet Grinder
Kitchen Scale
Instructions
-
Steaming
Steam the wet okara for 30 minutes to ensure it is thoroughly cooked through. -
Grinding
Transfer the okara to the wet grinder while still warm to assist with oil extraction. Add the oil and soy milk to ensure the mixture runs smoothly. -
Processing
Wet grind the mixture for approximately 8 hours until it reaches a smooth, creamy consistency. -
Culturing (Optional Variations)
Divide the finished base to test different fermentation methods:- Yogurt Culture: Combine 100 g of the okara base with 0.04 g of yogurt starter and culture at 110°F (43°C) for 12 hours.
- Lacto-Ferment Culture: Combine 100 g of the okara base with 10 g of liquid from a previous lacto-ferment.
- Shio Koji: Mix a portion of the base with (ONG) Shio Koji liquid to introduce savory depth.
Notes and Observations
- Processing the okara while still warm helps extract the oils more effectively during grinding.
- When ground, ideally the fiber particulates go below about 20 microns, after which they will not be easily detectable as fiber by the human tongue.
- The post-grind base has a very pleasant, clean creaminess.
- Future tests could incorporate Koji to develop more complex, cheese-like qualities.
- Additional variations will be tested using unfermented bases mixed with different oils and acidifiers to find the best approximation of a traditional ricotta spread.