Sunday, June 28, 2015

Lupin milk and lupin yoghurt

In the previous post I talked about how to make lupin ice cream. You can use the same protein isolation technique (steps 1 to 10 of the previous post) as the basis for lupin milk and yoghurt. The lupin yoghurt has a softer taste (less bitter) than the milk or ice cream. The milk is a bit bitter, but still definitely drinkable.

For the milk, you want about 5% protein, 5% oil, 5% sugar.

Lupin milk:

365 grams Lupin protein solution (as prepared in the previous post, I ended up with a 10% protein solution, you'll have to adjust the amount slightly  depending on how concentrated your protein stock ends up being)

37 grams sugar

37 grams canola oil
292 mL (grams) water
1 tsp vanilla extract

combine all the ingredients stir well, or blend.
That's all.

Lupin Yoghurt:

Lupin milk
Almond yoghurt (I think any lactose free yoghurt should work fine, but I've only tried almond yoghurt)


Combine about 150 mL lupin milk with a spoonful of almond yoghurt. Shake well. Incubate at about 37 C over night (8 hours or so). I just put it in the oven and leave the oven light on, and that works pretty well.

The yoghurt has a pleasant taste, but is thinner than commercial yoghurt. You can add additional thickeners if you want, or strain off some of the liquid with folded cheese cloth or a handkerchief.

Lupin yohgurt (left), and the starter (right)

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