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#yoghurt

0 Beiträge0 Beteiligte0 Beiträge heute
Öffentlich *
Swaantje Güntzel
ARCTIC YOGHURT
Intervention

“On December 2nd, 2021 at 12.04 a.m. I ate a yoghurt and threw the plastic pot into the Ofotfjord (Norway)”

[Swaantje Güntzel, Arctic Yoghurt, 2021, Intervention]

Foto: Jan Philip Scheibe

#art #conceptualart #contemporaryart #kunst #konzeptkunst #zeitgenössischekunst #intervention #performanceart #performance #marinedebris #waste #yoghurt #artcticyoghurt #plasticpollution #ofotfjord #norway #norwegen #reddress #fjord #swaantjeguentzel #swaantjegüntzel #womensart #womenartist #arktis #arctic
Öffentlich
stib

Been trying to find a good #vegan #yoghurt. Most of the available brands are sweetened and flavoured, which is not what I want, there's two plain yoghurts easily available here: Cocobella, is nice enough but it tastes more like slightly insipid coconut icecream than yoghurt, almost completely lacking in tang. The other plain variety I can get locally is Coyo, which does approach real plain yoghurt in flavour, but is eye-wateringly expensive.
So I'm wondering, do people make their own?
A quick duckduckgo tells me that the most common way is to add probiotic capsules to coconut milk and letting that ferment. Seems to be a rather scattershot approach; I guess the bacteria that can eat whatever sugars are in coconut milk will survive (and convert them into … ?), but I'm thinking that using the culture from the commercial varieties might be a better plan, maybe with some agar to help it set—Cocobella is thickened with agar and it approaches the mouthfeel of dairy yoghurt, Coyo has starch in it and is a bit more junket-y.
#DIY

Öffentlich
Dr. Motte

Habt ihr auch #pollenallergie ggn #bäume, #gräser odr #kräuter? Ich hatte das auch u v meiner #Mutter geerbt. Ich hatte lange Symptome wie #asthma & #husten u keine #energie. Dann habe ich ein #Buch in die Hand bekommen „Medizin der #Mutter #Erde“ Dort fand ich, daß #blutenpollen ein wirkungsvolles Mittel ist & habe jeden Tag 1 #teelöffel BP in #yoghurt zu mir genommen. Das war v 5 Jahren mind. Seitdem habe ich kaum noch #beschwerden. Gibt’s im #bioladen & viel Erfolg.

Buchcover von „Medizin der Mutter Erde - Die alten Heilweisen der Indianer“ beim Mosaik Verlag. Indianische Heilmethoden - großer Selbstbehandlungsteil mit leicht verständlichen Anleitungen zur Behandlung von über vierzig Alltagsbeschwerden. Wertvolle Anregungen zur Gesundheitspflege ausaß dem reichen Erfahrungsschatz der amerikanischen ureinwohner: Ernährung, Fasten; Meditation - Die wichtigsten Heilpflanzen der indianischen Medizin und ihre Anwendung - Weltanschauung und Bedeutung von Gesundheit und Medizin aus indianischer Sicht - Die Kunst der Medizinmänner: Heilruítuale - mythisch-schamanistische Praktiken, halluzinative Heilung und die Schwitzhüttenzeremonie - Bericht über den Alltag eines indianischen Heilers aus Mexico - Mit einem Vorwort von Xokonoschtletl vom Volk der Azteken
Öffentlich *
Ross of Ottawa

Yoghurt making started this morning.

Our little 8-container yoghurt incubator works well for the Canadian bagged-milk situation. When I have one container left, I heat up a single bag's volume of milk (1.3 L) then let it cool. That volume plus the last container dumped in to inoculate the batch makes exactly 8 full containers again. A continuous loop.

#yoghurt#yogourt#yogurt
Öffentlich
Ross of Ottawa

The other bit of domestic bliss achieved today was that I managed to pick up some milk and get the #yoghurt maker loaded up.

Do you make yoghurt? It's a nice DIY thing to have in your routine for a healthy supplement to breakfasts and for cooking. This should work overnight. I used to just use a few bowls in the warm oven before we got this little incubator gizmo a while back.

A little device has eight containers with snap-on lids and a digital display & timer. It warms yoghurt and beeps when the timer expires.
Öffentlich
Klaus Alexander Seistrup
:boost_requested:

TL;DR: Does E418 (gellan gum) inhibit lactic acid fermentation of organic soy milk?

/cc [ @fermentation | @vegan ]

For a couple of a years I have been making my own vegan yoghurt by emptying the contents of two probiotic capsules into a litre of organic soy milk, mixing thouroughly, and then letting the milk sit in a yoghurt maker (or a pressure cooker set on the yoghurt program) for 14 hours. The effective working time is less than 5 minutes, and the result is a wonderfully tangy and creamy plantbased yoghurt. It's one of the easiest things you can make in your kitchen — or so I thought until yesterday:

For my own convenience I used a different brand of soy milk, because I thought that organic soy milk was organic soy milk. However, when the incubation periode was over yesterday, the soy milk was still runny — it didn't seem to have coagulated at all. No problem, I gave it 6 hours more (for a total of 20 hours): still runny, and not the slightest sour. WTF?

To exclude the possibility that I — in a fit of distraction — had taken some other capsules from the fridge than the probiotics, I repeated the procedure with a fresh carton of the same brand of soy milk, making sure that I used the probiotics this time. Same result: after 14 hours of “fermentation” the soy milk was still runny and not tangy at all (the taste was just like lukewarm soy milk and it didn't have even the slightest resemblance to yoghurt).

Both brands (we can call them Coop365 and Spir) of soy milk are of the sweetened type with added vanilla flavour. Coop365 (the one I usually use) is made from 8.5% soy beans and has 3.7 g protein per 100 g. Spir is made from 8% soy beans and has 3.2 g protein per 100 g. Both are organic, and both are sweetened with organic cane sugar. Coop365 has a slightly lower salt content than Spir — 1.2‰ vs 1.8‰ — but in such low concentrations it should not have any effects on lactic acid fermentation.

The only real difference between the two soy milks according to the fact box on the cartons is that while Spir contains E418, also known as gellan gum, Coop365 doesn't. Gellan gum is said to be “inert”, and according to the woodchuck book it is often used in “plant-based milks to keep plant protein suspended in the milk”:

🔗 https://en.wikipedia.org/wiki/Gellan_gum#Food_science

Both soy milks coagulate readily when adding a small amount of e.g. lemon juice. According to a page I read yesterday, the curdle point of soy milk is around pH 5.5.

The probiotic capsules that I use contains three different species of lactics: Lactobacillus acidophilus, Bifidobacterium lactis (syn.: B. animalis), and Lactobacillus rhamnosus (syn.: Lacticaseibacillus rhamnosus). All three of them are found/used in dairy products such as fermented milk.

Now my question is simply: Do any of you fedizens have _experiential_, or otherwise solid, knowledge that E418 is able to inhibit lactic acid fermentation of soy milk as described above? Or, when reading my description, does your _experience_ tell you that “Hey, the Spir didn't ferment because of …!”?

Thanks in advance! 🙏

#BifidobacteriumAnimalis
#BifidobacteriumLactis
#E418
#fermentation
#fermentedMilk
#gellanGum
#LacticaseibacillusRhamnosus
#LactobacillusAcidophilus
#LactobacillusRhamnosus
#plantBased
#plantghurt
#soyMilk
#vegan
#yoghurt
#yogurt
en.wikipedia.orgGellan gum - Wikipedia
#yogurt
Öffentlich
Ross of Ottawa

Started some yoghurt and also some sauerkraut working over lunch time.

The yoghurt is about timing - remembering to start a batch before we use up the last of the previous batch – need it for culture.

The sauerkraut is just a process of massaging the chopped cabbage with salt and letting it sit for a few days immersed in the resulting liquid to ferment. No extra inoculation needed.

#fermenting#yoghurt#yogourt
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