After having experimented with the fermentation of nut to make probiotic yogurts and cheeses, we wanted to move on to another phase, this time experimenting with soya.
I have done the test with precooked soya and I didn’t like the result, the flavour is too strong and the texture is watery. In a second test, using white soya beans, everything was different and the result was a delicious cheese and yogurt.
- 100 grammes of cooked* soya
- ½ litre of water o de enzymatic water (See video on how to make enzymatic water: e.w.)
- 1 tablespoon of sugar
- a pinch of salt
- lemon zest
*I cooked the soya on a low heat for about 20 minutes. Throw away the water after cooking.
- Put the e.w. in the Chufamix container.
- Insert the filter glass and put in all the ingredients.
- Mix for 2 minutes.
- Leave it to marinate 10 minutes.
- Remove the filter glass and squeeze the pulp gently to get out the last drops of liquid yogurt.
- Keep the yogurt in the fridge.
- Put the pulp in a glass jar and cover it with a linen or cotton cloth.
- Leave the pulp to rest at room temperature for 12 hours. It will become fresh cheese.
Flavour the yogurt
For those of you who are used to the flavour of soya, this may not be necessary. However, for those of you who aren’t, soya yogurt might taste a bit strange. To make it more appetising, once you have strained the yogurt and removed the pulp (or cheese) from the filter glass, we recommend adding a piece of fruit (banana, papaya, peach…), 1 centimetre of vanilla or cocoa and a tablespoon of cane sugar, to get a super tasty and thick yogurt. The filter is optional in this step depending on your personal tastes.
Once the ingredients have been mixed using the electric mixer, put the yogurt in the fridge. It will keep for 3 days.
Season the fresh cheese
This can be done as soon as you take the pulp out of the filter or after it has rested at room temperature for 12 hours. Put the cheese in a bowl and add the juice of half a lemon, a tablespoon of oil, a tablespoon of orange zest, half a teaspoon of ginger, cumin and oregano. To finish we add a tablespoon of tahini (sesame paste) to give the cheese more consistency and body. That’s our natural orange and soya fresh cheese.
Cover it and put it in the fridge. It will keep for 3 to 5 days.
Tips and variations
If you don’t like the orange flavour in the cheese, don’t add it and season it with mixed herbs (our traditional recipe): Chop the garlic and the parsley, mix it with the juice of half a lemon, a dash of oil and a few drops of soy sauce. Add this mix to the cheese and mix until you have a smooth paste. For a thicker texture add a tablespoon of tahini and mix well.
You also can recycle the pulp in a delicious cupcakes. Here is the recipe.