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Offlinefalcon
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Yogurt made with the juice used to cook chickpeas
    #7264461 - 08/05/07 10:43 PM (16 years, 5 months ago)

I made some hummus today and when I was done I had a quart of juice left over from cooking the chickpeas.

the recipe:

A quart of chick pea cooking water
A tablespoon and a half of demerara sugar
A teaspoon and a half of kelp powder

Bring the above to a boil to disolve kelp and sugar and to pasteurize the
mixture.

Let cool to 110 F and add 3 ounces of soy yogurt cover and let ferment at 110 F for 3 hours. I let it ferment for 7 hours as the temp dropped below the ideal.

This didn't work as well as it should but it did gel better than one would expect from so little kelp. Also the chick pea broth was weak, the chick peas could have been cooked with less water.

The taste was somewhat sweet, will make it with less sugar next time.

A note of caution: If you play around with bacterial fermentation, be aware that contaminating organisms can produce toxins and make you sick.

Be careful, be clean, if it don't look right or smell right throw it out.

Does anyone make their own soymilk? If so, how?

Don't think I'll use soybeans but I may try making chickpea milk or lima bean milk yogurt, rather than just using the juice that it is cooked in.


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Invisibledemiu5
humans, lol
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Registered: 08/18/05
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Re: Yogurt made with the juice used to cook chickpeas [Re: falcon]
    #7265438 - 08/06/07 08:23 AM (16 years, 5 months ago)

interesting

any way to describe the taste (like chickpeas, plain yogurt...)


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Offlinefalcon
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Re: Yogurt made with the juice used to cook chickpeas [Re: demiu5]
    #7266991 - 08/06/07 04:42 PM (16 years, 5 months ago)

A little sour and little sweet, not much of any flavor, you can't taste the chickpeas at all, it has a little of the same taste as the soy yogurt. I tasted it when I first heated it, before adding the starter culture and it tasted strongly of kelp and seemed salty, now it has no kelp flavor at all and not salty.


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OfflineCptnGarden
fuck this site

Registered: 05/13/04
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Re: Yogurt made with the juice used to cook chickpeas [Re: falcon]
    #7316257 - 08/21/07 12:12 AM (16 years, 5 months ago)

so the point of using the chickpea water is more for added health benefits, yes?
theres good aminos in them legumes...


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