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jc 06/21/01 |
I live in a remote area and have just begun making my own soy milk. I have searched the web for recipes on how to make soy sourcream and mayo... no luck... It is either difficult or there just isn't enough interest yet. What do you know or where could you direct me? |
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Ellen ellenskitchen2017@gmail.com 06/21/01 |
As far as the sourcream, make a doublestrength soymilk (see the soy dairy section on the clear light pages), and make a soy yogurt. You can get a soy yogurt culture from Gem Cultures- they are lovely folks, and don't have a website. Sometimes local soy or dairy yogurts work as starters. To thicken, drain the yogurt in a regular coffee filter until the thickness you like. GEM Cultures Betty Stechmeyer 30301 Sherwood Road Fort Bragg, CA 95437 Phone: 707-964-2922 Kombucha starter, $16.00 including shipping. They also sell many other cultures. As to mayo, start from tofu instead of soymilk- adjust seasonings to taste. When you make the mayo, press the tofu slightly to dry it, then blend everything but the oil very smooth, then add the oil some at a time till very smooth. Tofu Mayonnaise 1/2 pound silken tofu Combine all ingredients in a blender and beat until smooth and Remember that the whey from tofu can be used in breadmaking and the okara soy pulp can be dried and worked into many recipes. Let me know how this works for you, and keep on cookin', Ellen |
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Chad flaxeater@yahoo.com 11/20/01 |
I have made Soy yogurt. Also when you make soy yogurt you could also make a bunch then put it in a cheese cloth and drain it for about 2 days and it makes a pleasant cheese. I found it to be similar to feta. Which please me greatly. However do not freeze it as it changes it's texture to a not so pleasant sensation |
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oil at16556@yahoo.com 12/01/01 |
soy sour Excruse,I want to help form you. I studying about soy sour or soy milk drinking yogurt but I cann't uncompletely soy milk drinking yogurt because it's coaggulates and precipitate.Please sent answer about it for me. Thank you very much. |
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Ellen ellenskitchen2017@gmail.com 12/05/01 |
If you cook soymilk for too long when you are making it, it can break up and precipitate. Watch your timing when you are simmering it. If you let soy yogurt cuolture for too long, it will crack and precipitate- this often happens when you leave it too long trying to get it thicker. So, I suggest you watch your timing. |
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wendy eternalw@twcny.rr.com 02/07/04 |
soy yogurt can i freese sauces with soy yogurrt in them? |
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ellen 01/01/05 |
Hey, I never tried it with soy yogurt, but some thick sauces with just a little dairy yogurt do OK while thin ones with a lot of yogurt tend to crack or curdle when reheated. Let us know the results if you try it. |
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Lana Frayer lanafrayer@hotmail.com 12/19/05 |
Komucha Do you still have Kombucha starter kits? |
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ellen 12/20/05 |
Never did carry it. You can get good quality kits on eBay. |
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dominic 01/12/06 |
wht's the shelf life of soy sour and soy mayo?how to increase the shelf life? |
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ellen 01/14/06 |
It is like any other homemade dairy product- make it fresh weekly - don't try to keep too long. |