Lightly Cultured Soy Milk Pudding
(Dòujiāng Dòuhuā–inspired 豆浆豆花)
Fresh soy milk has long been consumed in China with minimal processing, often made and eaten the same day. In home kitchens, it was not uncommon for soy milk to be allowed to rest briefly, softening in flavor and texture before being gently warmed or set into a tender pudding. These preparations were not sharply fermented and were never meant to be sour. Instead, they reflected patience and familiarity with ingredients.
This lightly cultured soy milk pudding occupies that space between drink and food. It is soft, delicate, and modestly sweet, relying more on texture and warmth than flavor intensity. The culturing step is brief and subtle, intended to round the soy flavor rather than transform it completely.
The result is something closer to fresh tofu pudding than yogurt, and it is best approached with that expectation.
Ingredients: Serves 3–4
- 4 cups fresh, unsweetened soy milk
- 1–2 tablespoons kefir whey, plain yogurt whey, or a small amount of kefir liquid
- Optional sweetener: honey, date syrup, or allulose, to taste
Method:
Warm the soy milk gently until just warm to the touch. It should not simmer or boil.
Stir in the whey or kefir liquid, mixing gently. Cover the container loosely and allow it to rest in a warm, draft-free place for 12–24 hours. The soy milk should thicken slightly and develop a softer, rounder aroma, but not become tangy.
Once lightly cultured, gently warm the mixture again and sweeten lightly if desired. For a softer, spoonable pudding, serve as is. For a more set texture, allow it to cool undisturbed in small bowls.
Refrigerate to stop culturing.
Notes on Use and Variation:
This pudding is intentionally mild. If noticeable sourness develops, the culturing period has gone too long. Shorter rest times preserve sweetness and delicacy.
Texture can range from pourable to softly set, depending on resting time and temperature. Sweetness should be minimal, allowing the natural character of soy to remain central.
Visually, this dish benefits from restraint: a simple bowl, smooth surface, and natural light. Avoid toppings that compete with its quiet character. It pairs well with fermented rice, simple fruit, or on its own as a light dessert.
