Background
This project serves as an attempt to create a sustainable alternative to dairy, utilizing ingredients that are cost-effective, easy to grow, and extensible enough to fill various culinary niches. While the broader exploration focused on yogurt production, this specific trial using soybeans resulted in an exceptional drinking milk.
We are also running five test trials (four variants documented) to evaluate different ratios and additions for fermentation:
- Trial 1: 1:3 ratio, 10% oil
- Trial 2: 1:3 ratio with 20% Okara mixture
- Trial 3: 1:1.5 ratio
- Trial 4: 1:2 ratio
Recipe: Soy Milk Base
Ingredients
- 300g soaked soybeans
- 750g water
Equipment
- Vitamix
- Nut milk bag
- Pot
Instructions
-
Soaking
Soak the beans overnight, then rinse them thoroughly. -
Blending
Combine the soaked beans and water in a blender. Process on high for 60 seconds. -
Straining
Strain the mixture through a nut milk bag to remove the solids. -
Cooking
Boil the milk over medium-high heat, stirring constantly. Cook for 20 minutes until the raw, beany flavor has dissipated.
Process: Yogurt Fermentation Trials
Ingredients & Inoculation
For each trial, the base formulation is:
- 100g substrate (prepared Soy Milk)
- 0.04g dried starter from Coles Ridge
Method
- Combine the substrate and starter for each trial.
- Place the mixtures in a yogurt incubator.
- Incubate at 110°F for 12 hours overnight.
Notes and Observations
Soy Milk Base
- The 1:2.5 ratio of soaked beans to water yields a beverage with a superior flavor profile.
- The milk is viscous enough to be creamy and satisfying on the palate.
- This consistency remains easy to stir during the boiling phase, mitigating the risk of burning or excessive thickening.
Yogurt Trials
- 1:2 Ratio: This batch produced the best results texturally.
- 1:3 Ratio: This batch maintained the best overall flavor.
Future Adjustments
We will continue testing with different Soy Milk varieties. Future experiments will incorporate different blanching steps to better control the protein content and final taste.