So this was week 1 in the development process. It started off in the kitchen where I made the granola aspect and then moved on to try producing the yoghurt. I made the granola using oats, coconut oil, pumpkin seeds, cashews, raisins and maple syrup.
In terms of the yoghurt; I added agar agar to a store bought oat milk and found it thickened far too much. The ingredients in the oat milk listed gellan gum, which made for an overly thick yoghurt then when combined with agar agar. Next I tried it without a thickener; this time it did not thicken enough! This was down to temperature control after adding the bacteria, I believe. It also started to separate so an emulsifier will be needed next week, too!
Following this was a day spent in the lab. Here, I tested a commercial dairy yoghurt and a commercial soya based yoghurt for pH, moisture and viscosity in order to get my own yoghurt within a similar range. As I didn’t have my own product ready to test in the lab this week I didn’t get to work on it directly, but I intend to next week so stay tuned for that! You can see in the images the crucibles filled with yoghurt and granola which were tested for their moisture content and the 'Brookfield viscometer' which was the piece of equipment I used to test how thick the yoghurts were.
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