Blue mold tofu made of Swedish faba beans and Swedish soya beans
Purpose and goal
The aim was to produce a non-dairy blue mould cheese based on faba beans and soya beans. We have achieved this target and have today developed a method for production of the ´cheese´, and a handful of prototypes with differences in protein content, fat origin, coagulant type, maturity and taste.
Expected results and effects
The result is above our expectations. Consumers testing the final prototype has concluded that it is better than similar non-dairy products on the Swedish market today. Based on the prototypes, we have been contacted by private companies interested to produce the ´cheeses´, or market them towards restaurants or in other ways interested to participate in further development. We expect to apply for further funds in 2017 to develop the Product in order to commercialize it in late 2017 early 2018.
Planned approach and implementation
The ´cheese´ has been produced by wet milling of soaked faba beans and soya beans, followed by heating the resulting milk to 100 degree C. By adding lactobacillus and blue mould cultures, and coagulanting agents, we achieved a yoghurt like product that after draining could be placed in cheese molds. After about 24 hours, the cheese had drained and were able to be salted and placed in fridges/incubators for maturation. The cheeses were tasted by vegans/vegetarians and persons at the participating institutes. The cheese was tested for any hazardous microbs before eating.