Soy Yoghurt

Process

We are running five test trials (four variants documented) to evaluate different ratios and additions:

• 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

Ingredients & Inoculation

For each trial, the base formulation is:

• 100 g substrate
• 0.04 g dried starter from Coles Ridge

Method

1. Combine the substrate and starter for each trial.
2. Place the mixtures in a yogurt incubator.
3. Incubate at 110°F for 12 hours overnight.

Notes and Observations

• 1:2 Ratio: This batch produced the best results texturally.
• 1:3 Ratio: This batch maintained the best overall flavor.

Next Trial

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.