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Sunday, February 24, 2013

Amazing miso: oat "yoghurt"

The South River Miso chickpea-miso dip seemed like a surefire hit, on the other hand the idea of making a pseudo yoghurt using miso and oats seemed like a pretty wacky one. Yoghurt is the only dairy product I really miss, and a lot of that is to do with the texture - something slightly sweet / slightly sour that is smooth and gloopy and you can eat out of the fridge with a spoon or mix with fruit or jam to make dessert or breakfast. I had come across the idea of oat "yoghurt" once before, but never got around to trying it - partly because I forgot, partly because that recipe required several days before you got anything yoghurt-like. I think I will try it soon though, to see how it compares with this one.

So, pseudo yoghurt from oats and miso, here we go...

1 cup rolled oats
2 cups water (or up to 3)
2 tsp light unpasteurised miso (used chickpea miso)

In the evening, make porridge by mixing oats and water and boiling for 5-10 min, or until water is absorbed (do not use salt). Let the porridge cool to body temperature then stir the miso thoroughly into the warm porridge (it's OK if it's a bit cooler but not hotter). Cover and let sit overnight at room temperature. In the morning, transfer the mixture to a blender and blend until smooth.


This is brilliant. The miso almost immediately changed the texture of the porridge - from the familiar thick, starchy mass to something much more liquidy. When I tasted right after blending it was kind of sweet and fairly thick and gloopy in texture, but still tasted a bit like miso. I figured I could deal with that, and transferred it to a tub to chill in the fridge. After an hour or so, when it was chilled, I tasted again and it just tasted like oats and yoghurt - the miso taste was gone! My blender isn't good enough to make it completely smooth so it isn't perfectly yoghurt-like (still some tiny oat bits), but I really like it.

More experiments with the miso-free version and using regular miso to follow...

With regular white miso, it kind of worked: it definitely became liquidy immediately, and in the morning. However, I think the miso taste has hung around more, making it less yoghurty in flavour and not as versatile.
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