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With the recent closure of Whole Soy operations, we have been deluged with phone calls on selling soy yogurt. Hodo doesn’t make soy yogurt or any fermented soy products. However, we have been advising folks to make their own soy yogurt using our wonderfully rich and creamy soymilk. Our soymilk is made from crushed whole soybeans, and our higher brix (the measure unit for concentration of soy) makes DIY soy yogurt making a breeze. They come out super thick. Our milk has already been heated up to 180F in our production process, so the proteins are ready to be worked on by the yogurt enzymes. You don’t need to heat it up and cool down, dramatically reducing the active time to prepare the yogurt to literally a few minutes, no kidding! And by making it yourself you can control the amount of sugar (no thank you!) and thickeners of choice (optional).
In the local Bay Area, you can purchase Hodo soymilk from retailers such as Rainbow, Birite Market, Farmigo, Good Eggs, Berkeley & Alameda Natural, Sun Country, Heartland, and of course, at our market stand at the Ferry Building.
To make soy yogurt, you would need a culture starter of some sort. This could be a few tablespoons of your favorite yogurt with live cultures, or you can purchase some cultures from places like Cultures for Health. They have different strains of enzymes for different types of yogurt, even vegan ones! If you are not particular on the vegan culture, you may use the other cultures on soymilk too.
1. Buy Hodo soymilk
2. Heat soymilk till 110F (use a thermometer). This should take only a few minutes. 110F is the temperature for a nice hot bath.
3. Stir in some culture. (if using the Vegan Starter from Cultures for Health, I use half a sachet for 1/2 gallon milk)
4. Pour into clean glass jars. You may cover the jars.
5. Place in a warm area (about 105-108F) for 6-8 hours to thicken, or less depending on apparatus used*
6. Transfer to the fridge, it will continue to thicken. Yogurt should smell clean, vegetal and fresh.
Some folks who like it super thick would add a thickener – like arrowroot, agar – however, we feel our milks are so thick, it is not necessary, You can also strain the yogurt to make it Greek-like.
* Here are some ideas to create the environment that will make your cultures happy
– use a yogurt maker
– use an immersion circulator (sous vide) like the Sansaire. which you can get from any Sur La Table or even Amazon. It only takes 2 hours this way.
– place it near a pilot light of your stove
– warm an oven on low. Then turn it off. Place yogurt in the closed oven.
– place it near your hot water boiler
– and if you live in a hot place in the summer, place it outdoors
– get a cooler, place your yogurt in there, stuff towels around it, add a hot water bottle to keep everyone warm
2.5 cups nama yuba
1/4 cup extra virgin olive oil
1/2 -1 Tablespoon kosher salt
2 lbs wild mushrooms (a mix of shiitake, trumpets, chanterelle, nameko) cut thick, irregular shapes
1/4 cup butter / olive oil
2 Tablespoon butter, cold, cubed
1 Lemon, zest and 1 Tablespoon juice
1 cup French cured olives, pitted, halved
2 Tablespoon chives, chopped
Some Truffle oil
Urfa Biber pepper flakes
Mix nama yuba with lemon zest, salt and olive oil. Set aside.
Heat a pan on high with butter or olive oil, and saute mushrooms till golden. Add salt and lemon juice. Then add in butter to finish. Remove from heat.
Place mushrooms on a serving plate. Top with a dollop of lemony nama yuba. Top with olives and chives. Drizzle with truffled oil and garnish with urfa pepper flakes.
credit: Flavor Explosions
2 blocks Hodo Firm Tofu (If you can get your hands on some of our medium tofu, that offers a great consistency -available at SF Sat Farmers’ Mkt – Saturdays at CUESA
2 Tablespoons fish sauce, substitute with soy sauce for vegan version
2 Tablespoons lime juice
1 stalk lemon grass, white part only, very finely sliced
3 kaffir lime leaves, vein removed, chiffonaded
3 Thai red chilies, deseeded and chopped finely
3 Tablespoons cilantro leaves and stems, chopped
3 Tablespoons green onions, sliced thinly
3 Tablespoons mint leaves, chiffonaded
Juice from 1 lime
1 Tablespoon fish sauce, substitute with soy sauce for vegan version
½ teaspoon palm sugar
1 Tablespoon lime zest
Cilantro or mint sprigs for garnish
Preparing the toasted rice: Dry-fry the glutinous rice (without any oil) under medium heat till golden brown. Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle. Set aside.
Drain and pat dry tofu. Crumble into pea-sized pieces. Toss with lime juice and fish sauce. Just before tossing, drain any liquids.
Preparing the dressing: In a small saucepan, combine lime juice, fish sauce and sugar and heat till the sugar is dissolved. Remove from heat, let it cool a little then mix in lime zest. Set aside.
Preparing the herb: Slice lemongrass, kaffir, and chilies. Zest lime. Mince green onions, cilantro and mint. Toss all together and set aside.
Assembly: Mix in the rice powder, herb mixture and dressing tofu and toss to combine. Let sit for 10 minutes for the flavor to come together.
Credit: Flavor Explosions