rvijay
October 20th, 2005, 09:07 AM
I made my own soy milk using a BLENDER and the recipe below. I
encourage all here to try making this. It is
quite easy. Now there is no need to purchase the soy milk maker.
http://www.ellenskitchen.com/faqs/tofumilk.html#oldsoy
I also drained the soy milk into another container. Took some of the
okara at the bottom, added a little bit of salt/pepper/curry powder
and am eating it. It tasted excellent and made great breakfast !! This
also helps to avoid the filtration step.
Tofu Recipe:
http://www.recipecottage.com/vegetarian/homemade-tofu01.html
This sounded easy, another easy path to explore !
Couldn't resist trying this:
Added a Tablespoon of White Vinegar to a cup of hot soy milk and
allowed it to cool. The curds did form, I allowed them to settle down,
filtered and then pressed the curds in the cheese cloth real dry and
then placed the lump on my plate ! Tasted it a bit ! Yes, I made my
OWN TOFU !
The trick when using soy milk is to use it in:
1. making coffee/tea
2. make flavored soy milk eg., strawberry flavored
3. use soy milk in other recipes that call for milk for eg.,
soup/baking etc.,
That way the bean taste is almost absent.
This is one of the most useful projects that I have ever attempted.
For a one dollar worth of soy beans, I can get $13 worth of soy milk
and okara approx. By the way, the soy beans were not even bought in
bulk, they were a small pack and most expensive. If I buy soybeans in
bulk then I can expect much better savings/returns. Wish I had started
doing this much, much earlier.
Wish I had tried this earlier. Now no more need to haul all that soy
milk in the winter. I can buy soy beans and store at home in advance,
then make my soy milk whenever I want !!
This also opens the door for me for a wide variety of soy milk related
products now to explore in the future.
Soy Milk Preservation Tips:
1. Soy milk can be frozen and stored in a freezer. One person I read somewhere makes soy banana milk shakes, pours them into ice trays, and once the cubes are done, takes them out and then freezes them in a separate container !!! This is a very novel idea. But when frozen this way I wonder if the cubes will all eventually become connected. The same idea can also be used to freeze freshly prepared soy milk. Whenever needed, simply take out one to three cubes and use !!
2. Soy beans can be SoAKED OVERNIGHT and then stored in the freezer. Whenever needed they can be thawed in about 30 minutes or so and used to make Soy Milk. Soon after using this batch, the same night soak a fresh batch and freeze it the next day. That way, one will never be short of soaked beans to make Soy Milk.
Here is a negative side effect of making Soy Milk:
1. Reduced sugar before to almost nil before. Yesterday I took 5 spoons in one day.
2. Also drank 4 cups of tea which is bad for kidney stones.
Need to watch it with Soy and use it in a healthy/frugal manner. Soy milk/soy products can also be misused/overused like anything else.
Vijay :pibo:
EDITED: For now I used regular soy beans. Down the road, if I get Organic I might use them.
encourage all here to try making this. It is
quite easy. Now there is no need to purchase the soy milk maker.
http://www.ellenskitchen.com/faqs/tofumilk.html#oldsoy
I also drained the soy milk into another container. Took some of the
okara at the bottom, added a little bit of salt/pepper/curry powder
and am eating it. It tasted excellent and made great breakfast !! This
also helps to avoid the filtration step.
Tofu Recipe:
http://www.recipecottage.com/vegetarian/homemade-tofu01.html
This sounded easy, another easy path to explore !
Couldn't resist trying this:
Added a Tablespoon of White Vinegar to a cup of hot soy milk and
allowed it to cool. The curds did form, I allowed them to settle down,
filtered and then pressed the curds in the cheese cloth real dry and
then placed the lump on my plate ! Tasted it a bit ! Yes, I made my
OWN TOFU !
The trick when using soy milk is to use it in:
1. making coffee/tea
2. make flavored soy milk eg., strawberry flavored
3. use soy milk in other recipes that call for milk for eg.,
soup/baking etc.,
That way the bean taste is almost absent.
This is one of the most useful projects that I have ever attempted.
For a one dollar worth of soy beans, I can get $13 worth of soy milk
and okara approx. By the way, the soy beans were not even bought in
bulk, they were a small pack and most expensive. If I buy soybeans in
bulk then I can expect much better savings/returns. Wish I had started
doing this much, much earlier.
Wish I had tried this earlier. Now no more need to haul all that soy
milk in the winter. I can buy soy beans and store at home in advance,
then make my soy milk whenever I want !!
This also opens the door for me for a wide variety of soy milk related
products now to explore in the future.
Soy Milk Preservation Tips:
1. Soy milk can be frozen and stored in a freezer. One person I read somewhere makes soy banana milk shakes, pours them into ice trays, and once the cubes are done, takes them out and then freezes them in a separate container !!! This is a very novel idea. But when frozen this way I wonder if the cubes will all eventually become connected. The same idea can also be used to freeze freshly prepared soy milk. Whenever needed, simply take out one to three cubes and use !!
2. Soy beans can be SoAKED OVERNIGHT and then stored in the freezer. Whenever needed they can be thawed in about 30 minutes or so and used to make Soy Milk. Soon after using this batch, the same night soak a fresh batch and freeze it the next day. That way, one will never be short of soaked beans to make Soy Milk.
Here is a negative side effect of making Soy Milk:
1. Reduced sugar before to almost nil before. Yesterday I took 5 spoons in one day.
2. Also drank 4 cups of tea which is bad for kidney stones.
Need to watch it with Soy and use it in a healthy/frugal manner. Soy milk/soy products can also be misused/overused like anything else.
Vijay :pibo:
EDITED: For now I used regular soy beans. Down the road, if I get Organic I might use them.