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","credit":"Kate Williams","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-400x240.jpg","width":400,"height":240,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-800x479.jpg","width":800,"height":479,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1440x863.jpg","width":1440,"height":863,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1180x707.jpg","width":1180,"height":707,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-768x460.jpg","width":768,"height":460,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-320x192.jpg","width":320,"height":192,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4.jpg","width":1920,"height":1150}},"fetchFailed":false,"isLoading":false},"bayareabites_48834":{"type":"attachments","id":"bayareabites_48834","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"48834","found":true},"title":"aileen suzara","publishDate":1347588823,"status":"inherit","parent":48819,"modified":1347588823,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/09/aileen-suzara1.jpg","width":400,"height":513}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_124458":{"type":"authors","id":"byline_bayareabites_124458","meta":{"override":true},"slug":"byline_bayareabites_124458","name":"Whitney Pipkin, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea\">NPR Food\u003c/a>\u003c/strong>","isLoading":false},"byline_bayareabites_114244":{"type":"authors","id":"byline_bayareabites_114244","meta":{"override":true},"slug":"byline_bayareabites_114244","name":"Dan Charles, NPR Food","isLoading":false},"vizahajszky":{"type":"authors","id":"5126","meta":{"index":"authors_1591205172","id":"5126","found":true},"name":"Vi Zahajszky","firstName":"Vi","lastName":"Zahajszky","slug":"vizahajszky","email":"vizaha@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Vi Zahajszky | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vizahajszky"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124458":{"type":"posts","id":"bayareabites_124458","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124458","score":null,"sort":[1516393883000]},"guestAuthors":[],"slug":"a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","title":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","publishDate":1516393883,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","status":"publish","parent":0,"modified":1516393883,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1067},"headData":{"title":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal? | KQED","description":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","datePublished":"2018-01-19T20:31:23.000Z","dateModified":"2018-01-19T20:31:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124458 https://ww2.kqed.org/bayareabites/?p=124458","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/19/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal/","disqusTitle":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","nprImageCredit":"Caitlin Maddox-Smith","nprByline":"Whitney Pipkin, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Ripple Foods","nprStoryId":"578880390","nprApiLink":"http://api.npr.org/query?id=578880390&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea?ft=nprml&f=578880390","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprStoryDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprLastModifiedDate":"Fri, 19 Jan 2018 12:35:07 -0500","path":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","authors":["byline_bayareabites_124458"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_10480","bayareabites_1621"],"featImg":"bayareabites_124459","label":"bayareabites"},"bayareabites_114244":{"type":"posts","id":"bayareabites_114244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114244","score":null,"sort":[1482343388000]},"guestAuthors":[],"slug":"soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","title":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","publishDate":1482343388,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some members of Congress are calling on the government to crack down on food labels like soy milk or hemp milk. They say the \"milk\" label is legally reserved for only one beverage source: cows.","status":"publish","parent":0,"modified":1482343470,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":512},"headData":{"title":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk? | KQED","description":"Some members of Congress are calling on the government to crack down on food labels like soy milk or hemp milk. They say the "milk" label is legally reserved for only one beverage source: cows.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","datePublished":"2016-12-21T18:03:08.000Z","dateModified":"2016-12-21T18:04:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114244 http://ww2.kqed.org/bayareabites/?p=114244","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/21/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk/","disqusTitle":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprImageCredit":"Bob Chamberlin","nprByline":"Dan Charles, NPR Food","nprImageAgency":"LA Times via Getty Images","nprStoryId":"506319408","nprApiLink":"http://api.npr.org/query?id=506319408&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/12/21/506319408/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk?ft=nprml&f=506319408","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Dec 2016 11:07:00 -0500","nprStoryDate":"Wed, 21 Dec 2016 04:56:00 -0500","nprLastModifiedDate":"Wed, 21 Dec 2016 11:07:00 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","nprAudioM3u":"http://api.npr.org/m3u/1506401504-501f1f.m3u?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","path":"/bayareabites/114244/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114244/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","authors":["byline_bayareabites_114244"],"categories":["bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_15705","bayareabites_1621","bayareabites_15704"],"featImg":"bayareabites_114245","label":"source_bayareabites_114244"},"bayareabites_95173":{"type":"posts","id":"bayareabites_95173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95173","score":null,"sort":[1429374226000]},"guestAuthors":[],"slug":"yes-you-can-make-great-non-dairy-yogurt-at-home","title":"Yes, You Can Make Great Non-Dairy Yogurt at Home","publishDate":1429374226,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EUk4uxeb06slZgwOzmrCsVucYCGRW7ab\"]\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"bQihUmfaYfyfkPBX20kC7y0nC70qtKqH\"]\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","status":"publish","parent":0,"modified":1556668995,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1361},"headData":{"title":"Yes, You Can Make Great Non-Dairy Yogurt at Home | KQED","description":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Yes, You Can Make Great Non-Dairy Yogurt at Home","datePublished":"2015-04-18T16:23:46.000Z","dateModified":"2019-05-01T00:03:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95173 http://ww2.kqed.org/bayareabites/?p=95173","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/18/yes-you-can-make-great-non-dairy-yogurt-at-home/","disqusTitle":"Yes, You Can Make Great Non-Dairy Yogurt at Home","path":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","authors":["5485"],"series":["bayareabites_15149"],"categories":["bayareabites_2638","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_16398","bayareabites_16399","bayareabites_2890"],"featImg":"bayareabites_95177","label":"bayareabites_15149"},"bayareabites_94654":{"type":"posts","id":"bayareabites_94654","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94654","score":null,"sort":[1428429210000]},"guestAuthors":[],"slug":"tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","publishDate":1428429210,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","status":"publish","parent":0,"modified":1554326915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1400},"headData":{"title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement | KQED","description":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","datePublished":"2015-04-07T17:53:30.000Z","dateModified":"2019-04-03T21:28:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94654 http://ww2.kqed.org/bayareabites/?p=94654","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/","disqusTitle":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","path":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","authors":["5485"],"categories":["bayareabites_1245","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_2397","bayareabites_3581","bayareabites_2890"],"featImg":"bayareabites_94662","label":"bayareabites"},"bayareabites_48819":{"type":"posts","id":"bayareabites_48819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48819","score":null,"sort":[1348239551000]},"guestAuthors":[],"slug":"aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","publishDate":1348239551,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","status":"publish","parent":0,"modified":1348631614,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/36876509"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1484},"headData":{"title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class | KQED","description":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","datePublished":"2012-09-21T14:59:11.000Z","dateModified":"2012-09-26T03:53:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48819 http://blogs.kqed.org/bayareabites/?p=48819","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/21/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class/","disqusTitle":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","path":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1874","bayareabites_2554","bayareabites_1245"],"tags":["bayareabites_10737","bayareabites_2700","bayareabites_9067","bayareabites_10208","bayareabites_10738","bayareabites_3435","bayareabites_10739","bayareabites_10543","bayareabites_10518"],"featImg":"bayareabites_48834","label":"bayareabites"},"bayareabites_24195":{"type":"posts","id":"bayareabites_24195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24195","score":null,"sort":[1299340859000]},"guestAuthors":[],"slug":"vegan-beignets-for-mardi-gras","title":"Vegan Beignets for Mardi Gras","publishDate":1299340859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!","status":"publish","parent":0,"modified":1299528819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":512},"headData":{"title":"Vegan Beignets for Mardi Gras | KQED","description":"Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Vegan Beignets for Mardi Gras","datePublished":"2011-03-05T16:00:59.000Z","dateModified":"2011-03-07T20:13:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24195 http://blogs.kqed.org/bayareabites/?p=24195","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/","disqusTitle":"Vegan Beignets for Mardi Gras","path":"/bayareabites/24195/vegan-beignets-for-mardi-gras","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24195/vegan-beignets-for-mardi-gras","authors":["5126"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_9065","bayareabites_9072","bayareabites_9067","bayareabites_9066","bayareabites_3158","bayareabites_9064","bayareabites_965","bayareabites_1871"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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