Pumpkin Seed Yoghurt

Background

This experiment explores the viability of making plant-based yoghurt using pumpkin seed milk. The goal is to determine if a 1:2 seed-to-water ratio milk can be successfully fermented with a standard yoghurt starter to achieve a desirable texture and flavor profile.

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Recipe

Ingredients

240g Pumpkin Seed Milk (1:2)

1g Yoghurt Starter

Equipment

Mason Jar

Kitchen Scale

Instructions

1. Inoculation
   Combine the pumpkin seed milk and yoghurt starter in a clean jar, mixing thoroughly to distribute the culture.

2. Incubation
   Allow the mixture to ferment at a stable temperature until the yoghurt sets.

Notes and Observations

• The yoghurt did not adequately set, though a portion of it did achieve a thicker consistency.
• The final product tasted highly creamy, slightly tangy, and was very reminiscent of matcha.
• This is an interesting avenue to pursue. Future attempts might benefit from using a thicker seed milk variation or letting the starch settle more thoroughly to ensure as little starch content as possible in the liquid.