| How To Make Soyoli |
| |
|
Soyoli is simply a thick blend (emulsion) of soya milk and vegetable oil. Soyoli can be used to fat-enrich soya milk prior to yoghurt production to achieve a richer, thicker yoghurt. Soyoli is also the base for eggless mayo.
Making soyoli is fairly easy, although it can go wrong if you rush it!
|
| |
|
| Click on the photos to enlarge. |
|
Soya Milk and Oil...plus a blender
|
All you need is some Soya Milk, some vegetable oil and a blender.
Soya Milk: If you plan to use the soyoli in yoghurt making, use an organic soya milk that contains nothing but soya and water.
Vegetable Oil: Use a mild tasting oil such as Rapeseed (Canola) or Sunflower oil
Blender: A liquidizer with a narrow base is best for making small quantities
|
|
Put 4 tbsp Soya Milk in Blender
|
Put 4 tablespoons of soya milk in the blender. |
|
Put the lid on without the filler cap
|
Put the lid on. Most liquidizers have a lid with a small opening with a filler cap, which you should leave off. |
|
Pierce a paper towel and place over
|
Making soyoli can be messy. Use a paper towel with a small hole in to limit how much of the mix escapes. |
|
Invert oil bottle, place in filler opening
|
The best oil bottle to use is a plastic sauce bottle with a thin nozzle. This will allow you to drip the oil in slowly by gently squeezing the bottle in short pulses. |
|
Drip oil in slowly, on low speed blend
|
Put the blender on low speed and drip the oil in, one drop at a time. |
|
Keep dripping slowly until mix thickens
|
The mixture will emulsify and thicken after adding drops of oil for 5 minutes or so. |
|
Mix emulsifies to become soyoli
|
When the mixture has thickened such that it starts to cling to the sides of the blender, then it is ready.
You can carry on adding oil to make a thicker soyoli, but be careful not to add too much oil or to blend too much...either of which may split the emulsion back to a liquid. |
|
Soyoli will cling to a spoon
|
Soyoli is thick enough to cling to an upturned spoon. |
|
Use a spatula to remove soyoli
|
The soyoli won't pour out of the blender as it's too thick...you'll need to use a spatula to get it out. |
|
Store in an airtight container
|
Put your soyoli in an airtight plastic container or a screw top jar if you don't plan to use it straight away. |
|
Finished soyoli. Keep in Fridge.
|
Put the lid on and store the soyoli in the fridge. It will keep for a few days. |
|
TROUBLESHOOTING
1. The mixture doesn't thicken
You've probably added the oil too quickly. Remove the liquid blend and use this in place of oil to begin again with fresh soya milk. Add the failed mix drop by drop back into the fresh soya milk.
2. The mixture thickens, then splits
As above...you probably began to add the oil too quickly. Remove the liquid blend and use this in place of oil to begin again with fresh soya milk. Add the failed mix drop by drop back into the fresh soya milk.
|
What to do with your soyoli?...
1. Make some Mayo
To make (eggless) mayo, just add wine or cider vinegar, mustard powder and salt to the soyoli, to your preferred taste.
2. Make fat-enriched Soya Yoghurt
Simply add a tablespoon of soyoli to your soya milk when making yoghurt to make a thicker, full-bodied soya yoghurt.
|
How To Make Soyoli |
