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Plant-Dairy

In this project

Koji-Inoculated Tofu

This experiment tests whether salted tofu inoculated with koji can develop a cheese-like texture and umami profile.

Soy Yoghurt

This experiment tests whether soybeans can produce a neutral yogurt suitable for fermentation.

Malted Grain Milks

This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.

Soy Milk

This experiment produces a drinkable soy milk as part of the broader plant-dairy project.

Shio Koji Grain Cheese

This experiment ferments grains in shio koji to mimic the lactic, cheesy qualities of fresh mozzarella.