This week I made oat milk from scratch myself rather than using a commercial oat milk, to avoid any interference from the ingredients in them! So from this I was able to make a yoghurt much closer in texture to what I my desired texture is. I added xanthan gum as a thickener and an emulsifier to avoid the separation I got last week. I also re-made my granola, but this week I used almond butter rather then coconut oil for less of a coconut flavour. I then made the chia seed jam/compote by mixing chia seeds with raspberries and allowing it to do its thing and set naturally!
In the lab I tested the yoghurt for its protein content and tested the jam and yoghurt for their fat content, both of which are very long processes! Below are some images of the equipment used for these tests if anyone is interested :) On the left is a distillation unit used in one of the steps in determining protein and on the right is the set up for the 'soxhlet method' for fat determination!
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