Background
This project represents the first batch of trials in an attempt to create a sustainable alternative to dairy yogurt. The goal is to explore ingredients that are cheaper, easier to grow, and potentially extensible enough to fill various culinary niches. This specific experiment utilizes soybeans to determine if we can achieve a neutral flavor profile suitable for fermentation.
Recipe
Ingredients
300g Soaked Soybeans (per batch)
450g - 750g Water (variable ratios)
0.2g Yogurt Starter
Sugar (optional)
Equipment
High-speed Blender
Nut Milk Bag
Saucepan
Kitchen Scale
Instructions
-
Soaking
Soak the soybeans overnight, then rinse them thoroughly. -
Blanching (Variable)
For specific trials, blanch the beans prior to blending. The logic is that the enzymes responsible for the “beany” flavor become especially active when exposed to oxygen and high surface area during blending; blanching aims to deactivate these enzymes early. -
Blending
Blend the beans with water in a high-speed blender for 60 seconds. Two ratios are being tested: a low water quantity (1:1.5) and a higher water quantity (1:2.5). -
Straining
Strain the mixture through a nut milk bag to separate the milk from the pulp. -
Cooking
Boil the soy milk on medium-high heat, stirring constantly, for approximately 20 minutes or until the raw flavor dissipates. -
Fermentation
Allow the milk to cool, then add the starter. Incubate overnight.
Notes and Observations
- Water Ratios: The 1:2.5 ratio (300g beans to 750g water) produced an excellent drinking soy milk. It is viscous enough to be satisfying and creamy, yet fluid enough to stir easily without burning.
- Sugar Variation: A portion of the non-blanched, high-water batch was split in half. Sugar was added to one half to observe its influence on the fermentation process.
- Results: After sitting overnight, the cooked and densest batch yielded the best results. The flavor is relatively neutral with a light lactic funk, very similar to traditional yogurt.
- Flavor Issues: There is a slight bitterness derived from the soy that is unpleasant. We need to investigate methods to mitigate this in future trials.
- Status: This is an ongoing project.