Plant based yogurt
Hello. I have been trying to develop a plant based yogurt from millet, brown rice, cashew and coconut cream. It tastes great. However I find my self facing som…
- Food R&D Emeritus reply
its the sufficient milk protein that makes dairy yogurt set.. if you have very little or none of it in your plant yogurt you may need hydrocolloids and other thickener to simulate…
- ShivangiDii reply
I tried using tapioca starch and carrageenan gum but that wouldnt help either
- Food R&D Emeritus reply
ask your carrageenan supplier for a tyoe that gels it might need the presence of calcium ions etc ..or you might needs alginate type. that work the same purpose..
- ShivangiDii reply
Ill ask him. Thank you. Although, I wonder how soy milk, oat milk, coconut milk etc. set with just heirloom or commercial cultures. I coudnt quite understand how the chemistry wor…
- Food R&D Emeritus reply
The common denominator is protein ....
- ShivangiDii reply
The protein content in my product is 3.5%. I did a nutrional analysis Maybe ill try increasing it more
- Food R&D Emeritus reply
You study also the unique property of certain proteins to promote thickening if not gelling properties as that functional property is what countbin your application. It miay not b…
- ShivangiDii reply
Understood. Thank you.