(no subject)
Jun. 2nd, 2020 08:20 amHomemade oat milk + a little Instant Clearjel + some xanthan gum + sugar + vanilla extract + a few tablespoons of homemade Bulgarian yogurt from the last batch + overnight in the Yogotherm = oat yogurt that definitely has a tang to it, although not as much as the dairy yogurt I originally made.
not sure if that's low activity on the part of the leftover yogurt, which was taken out of the fridge and allowed to warm up but which may not have reached room temp, or the fact that I added sugar and vanilla to the oat milk, which I did not do with the cow's milk in the first batch and which may have masked the lactic taste a bit.
next oat milk recipe will have somewhat less instant clearjel (it's modified food starch, I whisked it in at the recommendation of a chemical engineer who indicated that oat milk has a lot of protein compared to other plant milks but not enough to thicken upon its own) and use an actual culture packet so it's standardized amounts of microorganisms. it'll be easier to compare results with more variables roughly the same.
also, this yogurt will be integrated into breakfast tomorrow. probably chia pudding with cacao nibs for added crunch. I'll report on it then.
also also I used a Yogotherm for this, which is about the easiest way to culture yogurt overnight short of sticking the batch in the oven near the pilot light or holding the container next to body heat or something. It's literally a plastic bucket that you rinse with boiling water and then put inside a larger Styrofoam bucket to keep warm overnight.
not sure if that's low activity on the part of the leftover yogurt, which was taken out of the fridge and allowed to warm up but which may not have reached room temp, or the fact that I added sugar and vanilla to the oat milk, which I did not do with the cow's milk in the first batch and which may have masked the lactic taste a bit.
next oat milk recipe will have somewhat less instant clearjel (it's modified food starch, I whisked it in at the recommendation of a chemical engineer who indicated that oat milk has a lot of protein compared to other plant milks but not enough to thicken upon its own) and use an actual culture packet so it's standardized amounts of microorganisms. it'll be easier to compare results with more variables roughly the same.
also, this yogurt will be integrated into breakfast tomorrow. probably chia pudding with cacao nibs for added crunch. I'll report on it then.
also also I used a Yogotherm for this, which is about the easiest way to culture yogurt overnight short of sticking the batch in the oven near the pilot light or holding the container next to body heat or something. It's literally a plastic bucket that you rinse with boiling water and then put inside a larger Styrofoam bucket to keep warm overnight.