Yogurt, sour cream and butter

Here we are. Exit false creamery, let’s taste some real vegetable’s yogurt, sour cream and butter !

How to ? As real ones : with microflora ! That’s it that will give the nut’s taste, as for animals butter. A mastered flora will always be a non-pathogenic flora, I invite you to choose an industrial one (EDIT!) 🙂

So, have a start wiyh yogurth. I’ve often read that it’s not possible with nuts milks. Hey! Well, read here the contrary, it is possible and even much better ! Why? Simply because in vegetable preparations, it is time to put to curdle (tofu is a great product to do this), but never to ferment (yoghurt, fresh cheese, cream) or .. . to refine (cheese)!
Moreover regarding cheeses, I let you go find my other article (still in preparation, as the ripening time is long!), A little patience!

Vegetal/Vegan yogurth

Yogurt ingredients (and utensils):

  • Probiotic (industrial, check that it is not just animal milk …!)
  • Milk (here nuts)
  • A jar, airtight


  1. Mix milk and probiotic and reserve in a hermetically closed jar
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  2. Wait 1 to 2 days, at room temperature, the microflora has had its effect (you can remix it often)
    Note: It is better for you to use a yogurt or oven at the right temperature to minimize the risk of food poisoning (refer to your instruction manual supplied with the probiotic, usually 45°C for 4 to 6 hours)
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  3. Filter using a colander and paper towels (be careful, it may take several hours)
    Note: Preferably, do this step in a refrigerator, always for hygiene’s reasons!
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  4. Yogurth’s done!
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Vegetal/Vegan minute sour cream

Add your coconut cream miso and the effect is quite convincing!

Vegetal/Vegan sour cream

Sour cream is manufactured the same way as yogurt, but will only use coconut milk (which is the richest in saturated fat).

Do not hesitate to mix the liquid if splits into water + cream during the fermentation phase (morning and evening for example).

Depending on your desire for a liquid or more firm cream, simply filter the result or remove part of the water which splitted from the cream in the fermentation phase.

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Filtered cream

White butter – vegetal/vegan

As for sour cream, coco milk is the only one I know that gives a good result ! For your information, only saturated fats are solid at ambiant temperature (butter, coco oil, palm oil).

Now I’m informing, just know that for your recipes, if you’re using butter, you can replace it with oil : in fact, when you’re melting butter, the “solid” quality is not used, only the taste! It’s actually better for your health 🙂

Well, white butter: the steps are exactly those of the cream, and then the cream obtained is filtered and dried two days in a refrigerator.

Churning the butter is useless here. I already tried (with electric mixer) the result is simpler to filter, but I havn’t seen any taste value. If you do not agree, give me how and why! Thank you!

Note 1: It is certainly possible to add grains of salt, but I confess not to be fond of it and do not want to try it…(but surely will increase its conservation)

Note 2: Treat yourself with your toasts or your radishes, butter does not keep for very long! 🙂

2015-01-28 12.17.442015-01-28 12.20.04Butter once detached from the filter and then once packed

Théorie & Mousse

Foam, what madness takes me! Maybe the lightness, the small frischt” on the spoon and based on the tongue The foam, a true vegan problem when you know that the only foam known by now is from egg white!

Of course, an emulsion can be used to achieve this end, but there’s no miracle, and much fat !No, not for me. So I learned from molecular cuisine! Why? Hey! Well, to learn about foam, and quickly explain my approach:

Foam, from a technical point of view, is two things: a discontinuous phase (molecules do not touch) formed gas bubbles, and a continuous phase (molecules touching) formed with protein pellets. In fact, when beating protein liquid, they are held and cling together, forming these balls.

There are natural ones, for example on the beer! But the best known is that of eggs, because it is stable! 🙂 And besides, why some foams are more stable than others? Hey! Well, that is related to their viscosity: the more viscous they are, the more stable they are.

One another small technical point: a foam is not an emulsion (whipped cream or salad dressing). An emulsion, is also the mixture of a continuous phase and a discontinuous phase, but this time, the two phases are liquids. Then using a surfactant to stabilize the emulsion (a molecule that attaches to two phases and holds them together, such as lecithin, which binds to the water on one side, and the fat of the other) .dropoff window Then we can introduce air bubbles, which are stabilized by proteins (read above), but only cold.

Depending on the use, add various ingredients:

  • Thickener: guar gum. It produces a denser foam
  • Texturing: starch. It will dry foam and lighten the texture
  • Stabilizers:
    • Cream of tartar, lemon juice, vinegar
    • Sugar

Mousse de pois chiches
For substrates: see Uncooked foams

And now a little practice with meringues, cookies, floating islands and even Genoese!