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Plant-Dairy

In this project

Okara Ricotta

This experiment tests okara as the base for a cultured, plant-based ricotta alternative.

Pumpkin Seed Yoghurt

This experiment tests whether pumpkin seed milk can ferment into a thick, plant-based yoghurt.

Roasted Soy Milk

This experiment compares soy milk pre-treatments to reduce beaniness without sacrificing yield.

Soy Yoghurt

This experiment compares several soy yogurt ratios and additions to refine texture and flavor.

Koji Salt Cured Tofu

This experiment cures tofu in a salty koji paste to test a shio-koji-adjacent approach without an extended fermentation.

Koji-Inoculated Tofu

This experiment tests whether salted tofu inoculated with koji can develop a cheese-like texture and umami profile.

Soy Yoghurt

This experiment tests whether soybeans can produce a neutral yogurt suitable for fermentation.

Malted Grain Milks

This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.

Soy Milk

This experiment produces a drinkable soy milk as part of the broader plant-dairy project.

Shio Koji Grain Cheese

This experiment ferments grains in shio koji to mimic the lactic, cheesy qualities of fresh mozzarella.