Soy milk recipe

[Alycia]

Hi all,

I dont seem to have a soy milk recipe in my book, does anyone have one they can share or direct me to, tips too please. I am not much of a soy drinker but want to introduce it to my daughter and cook with it. Plus I am training to be a demonstrator so important to try as much as I can.

TIA.
Alycia

[judydawn]

There is a recipe in my EDC Alycia in the drinks section - haven't tried it though but I guess others have. If you can't find it in yours, let me know and I'll post it.

[squirrel]

I make the soy milk from EDC all the time. The recipe is quite good, however to make it more creamier and taste a lot better, I add 3 tablespoons of barley for the cooking stage. Otherwise the soy milk tastes quite 'beany'


Squirrel

[Thermomixer]

Our esteemed leader posted one here http://www.forumthermomix.com/index.php?topic=173.0

Possibly see you Wed in church (Yarraville)

[Alycia]

Thanks Judy and Squirrel, I have the 09 EDC and there is no soy milk recipe in index or drinks section . If one of you have time to post it I will be most gratefull. Thanks for barley tip I do have barley so will give that a try!

[Alycia]

My pc is slow today, thanks thermomixer I didnt see your post before I replied. Don't know how I missed it in my search. Will get soaking now. See you on Wed!

[squirrel]

Here is the Soy Milk Recipe from the EDC I have:

Ingredients:

100g Dried Soy Beans, washed soaked overnight  (Tip:  I usually add 2 tsps of yoghurt and stir through soaking water to aid digestion)
1000g Water


Method

Place soaked, drained beans into TM bowl with 400g water.  Pulverise 1min on speed 8

Add remaining 600g water then cook for 10 minutes at 90 degrees on speed 4
Tip:  This is where I like to add 3 Tblspns of barley

Once cooked strain through basket or muslin cloth.  ( I usually do first strain through stainless steel mesh strainer)
Strain milk again into seperate jug and allow to cool.    (I usually strain 2nd time through stainless steel funnel lined with a small piece of chux)

I also add a pinch of celtic sea salt and stir through.
Optionally add any sweeteners (honey, agave syrup, maple syrup etc).

Squirrel

[Thermomixer]

Ta squirrel

[allinone]

Hi
Thanks for the recipe which was not in the book I received last month But it made great soy milk (no yoghurt used)

A tip for the soaking of the soy beans -

I soak the soy beans for @48 hours as this allows many of the indigestible enzymes to be released as the beans begin the slow fermenting process. I rinse the beans at least morning and night and resoak with fresh filtered water. If it is warm you could place in the fridge.

The filtered stuff (okara) left over after cooking makes great tofu and I use it in many rissole mixes or food than needs some fill that we make up in our mainly vegan household. 

Fermented soy is supposedly better for the human body. When I worked in a canning factory we soaked the beans on Friday night and began the canning process after midnight on the following Sunday night shift 1100pm start. A quick overnight soak really is not enough.

Thanks once again

For some info on soy see http://www.foodrevolution.org/what_about_soy.htm

[Sim]

Using kombu (a type of seaweed) when making soy-milk is really good for digestion, as well as taste!

Try using kombu stock in place of water in the soy milk recipe
http://www.mitoku.com/recipes/index/kombustock.html

I don't make soy milk regularly, but when I do, I always use kombu. (just don't blend it up with the soy beans, lol!)

It is available from Asian grocers and health-food stores.

[Thermomixer]

Yeah, the almond milk, soy milk and rice milk have all been deleted from the new EDC ?  Seems strange?

[kento]

Don't want to be an alarmist but according to Harold McGee "On food and cooking, the science and lore of the kitchen".....regarding soy bean it says "boiling gets rid of the protease Inhibitor and lectins , which if consumed will render the beans nutriously zero as well as developing pancreatic porblems when tested in animals"

I can't find out out whether cooking at 90 degree is enough for this to be effective, and of course cooking at 100 or more you will find that the milk foams up and comes out the sides of the bowl like a overrun bubble bath.

Can anyone help?

 

[Merlin]

Hi there. Aileen Sforcina has a recipe for soy milk in her rainbow recipes book. I haven't tried it yet as I normally prefer almond milk but it seems similar to the EDC recipe with the addition of barley grain and sweeteners to taste.  I don't want to step on anyone's toes to post the recipe with copyright laws etc. perhaps Judy or any of the other moderators knows Aileen's forum name to ask her to PM the recipe.

[judydawn]

Here's Aileen's profile Merlin - she joined but has never posted.  Her email address is there.

I once asked the question of her as to whether we could post any of her recipes on the forum and this was her reply -

"Regarding copyright:  I have no objections to the odd recipe being shared.  If you'd like to run the recipes past me that you'd like to share I could provide you with written permission."

If anyone would like to post one of her recipes please email her and run it by her first.

[cookie1]

Not sure how this happened but I have just received this.

I am glad to share my Soy Milk Recipe with anyone who would like it. 

It is from Aileen Sforcina.