I have been busy putting my new scale through its paces, now actually able to measure accurately small amounts of products. In my explorations, I stumbled across a means to make false yuba. Yuba being the skin which forms on the top of heated soy milk. In our case, I began heating water with the introduction of methocel. It began to form a skin on the bottom of the pan, strongly resembling yuba. I could even scrape it up and remove it. Great, but what good is water yuba? Not much, but flavored yuba, now that is interesting.
I began today with truffle juice. I am having some consistency problems, but I am pushing through. Rather, I just make more than I need. Here is one of the first productions using the false yuba. More to come.
