Soy milk - home made

[Alistair]

I have a Gleamous soy milk machine. The idea is you pop the beans in - sit the machine in a large jug of water and *tada* when it sings ''Happy Birthday'' (I kid you not) it's done.

Sounds simple eh? Well. It has had it's exciting moments.

I have not been doing it long but have consumed all the milk produced so far - including the batch that I pressure cooked after because the machine decided to not cook the beans and make a raw soy milk instead - nasty.

I have been experimenting. I only just found out that two teaspoons of golden syrup in a glas s of hot fresh milk curdles in a rather chunky fashion - which is perfect if I ever consider making it into tofu - not so perfect when drinking globular hot sweet milk....

Here's a tip: Clean the machine as soon as it is cool enough to handle - much easier to wash the filter - faster too.

Here's a warning: If the finished product looks watery ***don't be tempted*** to put it through another cycle -just to be on the safe side.... I was rather startled when a FOUNTAIN of hot milk and pulp jetted up into the air cascading over everything within reasonable reach.

Messy.

So - my question is: Does anyone have any okara recipés? :D

[Okara is the left over soypulp - apparently a Japanese ingredient.]

[paul]

hi try these sites. would you recomend maling your own soya milk etc?
you will have to copy and paste the last 2 sorry

www.ellenskitchen.com/clearlight/okara/okara.

realfoodliving.com/soymilkrecipes.htm

home.iprimus.com.au/vileletters/okara/

[thevegantwins]

I've only used my soymilk maker (which I won in a contest :D) a few times but I love the okara. I made it into a sandwich spread last time, just added some chopped onion, vegan mayo, salt and pepper. Very tasty and chock full of protein. Here's a list of tips regarding okara from my soymilk maker: http://www.soymilkquick.com/okara.html

[my3labs]

Ooh, I want one. Where do you get the beans?

[Alistair]

Thank you for the links!! I am loathe to throw it away so will have to try a few of these things.

I don't ***love*** the milk but I am getting better at it.

I add a tablespoon of brown rice and three almonds to give it better consistency.

I buy the beans from a wholesaler but supermarkets and health food shops stock them here - should be the same elsewhere. Try asian food stores etc. :)

[paul]

keep it vegan blue, try diffrent things till you get it so you love it, says the bloke who hasnt got a milk machine.

[Alistair]

keep it vegan blue, try diffrent things till you get it so you love it, says the bloke who hasnt got a milk machine.

You can always do it by hand - soak the beans in hot water for a few hours then boil them for 20 minutes. Throw them into a blender (careful - it's hot and blending hot liquids can cause the lid to jump off the blender followed by a lava flow of scalding goop) and blend till smooth. Pour the resulting moosh into a muslin lined large colander over a large bowl / saucepan. Squeeze the milk out and keep the okara, simmer the milk for a bit then allow to cool. Sweeten / season to taste and keep in the fridge.

Vegantwins - do you dehull your beans before making the milk??

[thevegantwins]

Ooh, I want one. Where do you get the beans?
Not sure outside the US, but for us, the recommended beans are called Laura soybeans which are available online, organic and cheap! :excited: And you don't need a soymilk maker to make homemade soymilk, there are recipes for using regular kitchen equipment. :chef:

[thevegantwins]

Vegantwins - do you dehull your beans before making the milk??
No, just soak them. The machine does the rest. :yea: I just can't get used to the excess beany taste. I've tried brown rice syrup and agave syrup and it's still too beany though I did read a suggestion of boiling the beans for 5 minutes before soaking them for 12 hours then making the soymilk to reduce beany taste. Do you have suggestions, veganblude?

[Alistair]

I just can't get used to the excess beany taste.

Apparently the beany taste is in the skin of the beans - and if you don't like it - soak the beans for a few hours in water and then rub them hard with your hands so that the skin comes off - then float the skins off and it seperates easily from the bean. Compost the skins and use the beans in the milk maker.

It's true - it does taste less beany - but it is a bit more of a fiddle.:chef:

[RawVegan]

Soy milk that sings „Happy Birthday“, Alistair? Ja; ok.....this i'd like to see.....er, hear! http://i66.photobucket.com/albums/h252/mjhh/ym/10.gif I'd think making it sounds too much of a fiddle, no?http://i66.photobucket.com/albums/h252/mjhh/ym/106.gif

Soy milk is readily available here in health food and most grocery shops now; we get almond and rice milk that way too, so we find it easier and much more convenient to just pick it up when we go shopping.....although now, you have me wondering how it's made? http://i66.photobucket.com/albums/h252/mjhh/ym/39.gif You say you have to 'cook' it.....which i naturally don't like the idea of; so i'm wondering why you say the raw soy milk was 'nasty'? I gather you mean it tasted awful, ja? http://i66.photobucket.com/albums/h252/mjhh/ym/7.gif

As for regular soy milk, i'd describe the taste as 'nutty', rather than 'beany'.....and i really *like* the taste of it, actually! http://i66.photobucket.com/albums/h252/mjhh/ym/1.gif

[Bowwowmeow]

Raw soybean milk would be bad because raw soybeans are toxic, even if sprouted first, not just because it wouldn't be tasty. :blecch:

Many years ago I had a health food book by Adell Davis which had instructions for making soymilk from soybean flour, without all the trouble making it from beans seems to entail. I'll have to see if I can find it.

I wonder what edamame milk would taste like. I love edamame. Probably too green. :rubchin:

[Alistair]

I'd think making it sounds too much of a fiddle, no?
Soy milk is readily available here in health food and most grocery shops now; we get almond and rice milk that way too, so we find it easier and much more convenient to just pick it up when we go shopping.....although now, you have me wondering how it's made?

:p - Here in the Antipodes we have premade soymilk too... I think there are at least a dozen brands.

You can get regular, low fat, calcium enriched, B12 fortified, high iron, etc plus flavours like chocolate, strawberry, caramel, cappucino, vanilla and banana. You can also get the fresh stuff in the fridge if you aren't interested in the convenience of the longlife varieties.

I use a lot of soymilk - so making it myself is not only rewarding it's also economical.

You say you have to 'cook' it.....which i naturally don't like the idea of; so i'm wondering why you say the raw soy milk was 'nasty'? I gather you mean it tasted awful, ja?
I think that coffee wouldn't taste the same if you didn't roast it first... :)

As Bowwowmeow says - raw mature soy beans are toxic and contain tripsin inhibitors which is why you have to cook mature soy beans to make them edible. The tripsin inhibitors are proteins that are denatured by heat and can be safely digested.

There is a lot of talk about eating primarily fermented soybean products - but I am also concerned that ferments have high levels of nitrosamines which can cause genetic damage, leading to oncogenesis. Some fermented foods are beneficial - just not too many. As always, moderation is the key.

As for regular soy milk, i'd describe the taste as 'nutty', rather than 'beany'.....and i really *like* the taste of it, actually!
Commercial soymilk usually has a lot of additives to improve colour, texture, nutrition and palatability. I add a little raw sugar and tiny bit of salt to improve the flavour of mine.

In India, it is a breakfast food seasoned with soy sauce (naturally fermented soy). I am yet to try it...:o

[Tiggerwoos]

I bought a raw hemp milk maker the other week that does the same job as the soy bean milk maker.

Can't say I'm that keen on it. It's a bit bland, but not inedible. I will try and experiment with almonds to see whether almond milk is any better though.

[RawVegan]

:p - Here in the Antipodes we have premade soymilk too... I think there are at least a dozen brands. You can get regular, low fat, calcium enriched, B12 fortified, high iron, etc plus flavours like chocolate, strawberry, caramel, cappucino, vanilla and banana. You can also get the fresh stuff in the fridge if you aren't interested in the convenience of the longlife varieties. I use a lot of soymilk - so making it myself is not only rewarding it's also economical.

Ok, Alistair; so maybe that seemed a stupid question, sorry. :sorry::( And, maybe i seem 'ignorant' for asking it? :o:( However, i've actually had several people i chat with online, in various regions of the civilized world, tell me they didn't know where they could get any of these dairy alternatives; hadn't seen any, etc.....which was probably more of an 'excuse' than anything, not to give up consuming dairy products!
*sigh* :sigh:

I think that coffee wouldn't taste the same if you didn't roast it first... :)

Very true, sure; not that i like the thought of that much, either.....but we drink very little of it; reverse-osmosis purified and remineralized water is what we drink most of, all day long.....plus *some* herbal teas, although they are also heat processed by the boiling water to infuse them, of course.

As Bowwowmeow says - raw mature soy beans are toxic and contain tripsin inhibitors which is why you have to cook mature soy beans to make them edible. The tripsin inhibitors are proteins that are denatured by heat and can be safely digested. There is a lot of talk about eating primarily fermented soybean products - but I am also concerned that ferments have high levels of nitrosamines which can cause genetic damage, leading to oncogenesis. Some fermented foods are beneficial - just not too many. As always, moderation is the key.

Wow; thank you for all this information re: soy beans and 'trispin inhibitors', Alistair.....very interesting; i'm rethinking the use of soy milk now.....since they aren't edible in their natural state, and need their proteins radically altered by heat processing to make them 'safe' to consume.....hmm; so therefore, probably not something appropriate for our consumption. I'm a bit upset now, that i haven't really looked into this before.....so thank you; this is very enlightening for me. I've also read about ferments being harmful to consume; i remember reading about that in 'Alive Magazine' back home, years ago.....hmm; i don't know if mom might have copies of any of them somewhere, still; but, i'll try to remember to ask, next time i talk to her!

Commercial soymilk usually has a lot of additives to improve colour, texture, nutrition and palatability. I add a little raw sugar and tiny bit of salt to improve the flavour of mine.

Hmm; 'additives'.....ja; well.....again, thanks for the 'heads up', Alistair! I'll be checking now, to see what sort of 'additives'.....seems it's something we'll probably want rethink using now, anyhow. :(

[Alistair]

A very nice alternative to soy milk that isn't cooked is the nut milks - I have made almond milk and it's sweet and quite good.

If you put the almonds water for a few hours (I use hot but you can soak them over night nd it does the same) the skins get loose and peel easily. That makes for a nicer milk as all the tannins are in the skins.

Put the almonds into a food processor with some cold water (3/4 cup almonds to about a litre of water) and blend thoroughly then press the pulp through muslin again.

This is not heat treated so you will have to use it in a few days and then make some more fresh. It's even easier if you use a milk making machine and pre-blanched almonds - but again - pre-blanched almonds are probably heat treated.

:D It wasn't a silly question - there are a lot of people in the northern hemisphere that seem to think that Australia is a dust bowl and there is not a lot here apart from koala's and kangaroos. My cousin, during international exchange, had people asking if she went to school on the back of a roo with her books in the pouch at the front! :o But I know you don't think anything of the sort!:agree:

[Alistair]

Very true, sure; not that i like the thought of that much, either.....but we drink very little of it; reverse-osmosis purified and remineralized water is what we drink most of, all day long.....plus *some* herbal teas, although they are also heat processed by the boiling water to infuse them, of course.
I should drink more water - several pots of weak tea probably aren't the best hydration!

I think Delicious has some raw tea beverages and also knows something about a fermented Japanese tea that isn't heated as far as I know. Kombucha?? It is said to have B12 but I haven't found any yet around here.:beanie:

[maddie]

Just to pop my head in for a moment and say that I've been using my soymilk maker for quite some time. I don't cook the beans, but I do soak them overnight.

I've read info that supports and doesn't support consuming soybeans. I'm weary of reports that reduce the soybean to a toxic hazard. I've been drinking soymilk for years almost daily and I'm in fine health. I have friends who have been drinking soymilk for much longer than I, some their entire lives, and are also in fine health. I do not fear the soybean. I hope I live to not regret that remark.

Keykeypie, did you get your soybeans yet? Have you tasted the delights of fresh soymilk yet? Do share your recipe with me. :chef:

[Keykeypie]

Keykeypie, did you get your soybeans yet? Have you tasted the delights of fresh soymilk yet? Do share your recipe with me. :chef:

No...I think they'll come next week. I couldn't find any fresh ones in my neighborhood so that's why I went online.

Is the one you got called the EZSOYMILKER? Does it look like this?

http://img95.imageshack.us/img95/9363/soymilkac1.th.jpg (http://img95.imageshack.us/my.php?image=soymilkac1.jpg)

I'm going to have a few questions.....because the instructions are confusing........:reading: but I'll wait til the beans come.:agree:

[Alistair]

http://img.alibaba.com/photo/50044398/Soybean_Milk_Maker.jpg

This is the one that I use.

Maddie, do you have any tricks for cleaning the filter basket??

[maddie]

Keykeypie, mine is almost identical to that one, it's by the same company. You have the newer model. Mine doesn't have the handle on top and I don't know if the buttons are exactly like mine. It's pretty easy to operate, you just put water in the carafe, be sure to keep the water level under the top level line(mine has 2 lines to keep the water level between), be sure the soybean filter is secured (I've forgotten to secure the filter on mine and when I poured in the beans, they went into the carafe and I had to start over :zzz: ), pour the soybeans in, press the soaked soybean button and press start. The only part of the process that I don't like is cleaning up, but it's a small price for saving sooo much money, having fresh soymilk free of preservatives, sodium, sugar and other junk and being able to adjust your soymilk to your preference. :thumbsup:

Oh, one reason I chose the company that I recommended to you is because they sell replacement parts which is nice. When I bought mine I got a plastic carafe, then I learned how plastic leaches toxins so I ordered a stainless steel carafe replacement. That's why I recommended you to get stainless steel. I also threw out my plastic water bottles and got a stainless steel water bottle. Here's the one I got, I'm really happy with it:
http://www.kleankanteen.com/
I bought one from the company (they support 'The Breast Cancer Fund' which is a charity that does not test on animals).
I also bought one for my husband off ebay and saved some money.

Maddie, do you have any tricks for cleaning the filter basket??

I use a scrub brush while I'm holding my filter under the sink water, then I turn the water on high for pressure and use my sink sprayer to rinse it well. Then, I put it in the dishwasher and that works fine for me. My filter is still in great shape. Perhaps some vinegar would help?? I would definately clean it immediately after use so the okara doesn't have a chance to harden. The okara is what's left over after the soymilk (you probably know that). I've seen recipes for okara burgers and other stuff, but I've never tried any. I give my okara to the ducks, they love it.

[Keykeypie]

When I bought mine I got a plastic carafe

Ok that's the thing I'm confused about. I think. The unit is stainless steel
but there's this plastic container called an immersing barrel that fits right inside. Is that supposed to be inside when you're making the milk?

I give my okara to the ducks, they love it.

AWE....that's nice!
:duck: :duck: :duck: :duck:

[maddie]

Ok that's the thing I'm confused about. I think. The unit is stainless steel, but there's this plastic container called an immersing barrel that fits right inside. Is that supposed to be inside when you're making the milk?

No, it's different than the stainless steel carafe. The carafe is what you put the water in and place the machine into when you are making soymilk. The immersion barrel is used after you finish, you just fill it with water to the line, put in the machine, without the carafe, and soak the filter and the stand (you have to let it cool down and empty the filter). The immersion barrel is supposed to keep the okara that's stuck on the filter and stand moist so it won't harden which makes it hard to get off. The problem I found is when you let the okara cool down before you empty it, some of it hardens on the filter and stand and is hard to get off. I don't use my immersion barrel, I just scrub the stand and filter as I explained earlier. I used the immersion barrel when I first got my soymilk maker and I would let the unit soak in it until I was ready to clean it. Then, I discovered it was a little easier to just clean the stand and filter immediately after use (you have to be careful not to burn yourself if you do it my way). I immediately dump out the okara, run the filter under cold water and clean it, but the okara is hot!!! :flame: I got really accustomed to handling my soymilk maker so I don't get burned. You may want to start out by using the immersion barrel.

It's really preference if you want to use it or not. It may be easier, safer and more convenient for you. Just a heads up, be sure to soak your beans in a stainless steel or glass container, no plastic!!! You may want to read this article about the dangers of plastic: http://www.pristineplanet.com/newsletter/2005/06.asp
There are many articles to support the claim that plastic leaches toxins.

[Keykeypie]

Thanks Maddie......the beans arrived.....instructions say immerse beans in water 4 -16 hours (about 4 hours in summer, 10 hours in winter)
that's how it's written so i figure over night should do it.
I'll get up early sunday before I open my shop & give it a go.

Don't worry, I'll be careful & keep 4 legged helpers out of harms way.

[Keykeypie]

I finally got it so it's not bad.....i didn't add anything, but used 2 cups of beans, like Maddie said, instead of just the 1 the book calls for.

If I can find some barley malt to add will that make it creamer? It still
just seems too watery.....but on cereal, nice & cold like I said, it's not bad.:eat:

[maddie]

I finally got it so it's not bad.....i didn't add anything, but used 2 cups of beans, like Maddie said, instead of just the 1 the book calls for.

If I can find some barley malt to add will that make it creamer? It still
just seems too watery.....but on cereal, nice & cold like I said, it's not bad.:eat:

Right, homemade soymilk is not as thick as store bought because storebought has thickening agents that I do not want to consume.

"Natural soy milk is not as thick as commercial soy milk, because commercial soy milk has thickening agents which help to simulate cow's milk. For thicker drinks, double-batch soy milk. By double-batching soy milk you'll end up with a richer taste."
http://www.costplusjuicers.com/catalog/product_info.php?cPath=47&products_id=238

If it's that important to you, perhaps you could add a little organic coconut milk to thicken it?? I'd try that as a last resort because most people I know now prefer homemade after taking the time to adjust to it. I have experimented and added about 2.5 cups of soybeans and it turned out pretty rich. Maybe a pinch of vegan fruit pectin or vegan agar agar to help it thicken? Personally, I'm quite happy using 2 cups of soybeans. :chef:

On a side note, look what I just found:
http://www.veganessentials.com/catalog/agave-nectar-sticks.htm
How's that for convenience!

You may like this as a sweetener: http://store.foodfightgrocery.com/sweetener.html
My husband loves it in his soymilk. They may have barley malt too. Barley malt is in most health food stores that I've been too.

[Keykeypie]

thanks Maddie......actually, I don't need it to be sweeter.....it's fine the way it is but I'm getting a few things from that link you sent.....like Marmite....
I :smallheart: Marmite!

I'm already a steady customer of Food Fight (http://store.foodfightgrocery.com/)....I love them & they do
a LOT to help animals, THE SHAC7, etc

Thanks again for all your help.:wave:

[Alistair]

I thicken my soymilk by adding a table spoon of brown rice or pearl barley with the soybeans. Gives it a more ''mouthy'' feel. I also throw in a few almonds. :)

[Keykeypie]

brown rice or pearl barley? OH! Now that's things I can easily get...thanks
Al....I'm going to try that right away!

[maddie]

I thicken my soymilk by adding a table spoon of brown rice or pearl barley with the soybeans. Gives it a more ''mouthy'' feel. I also throw in a few almonds. :)

What a great idea! I like mine the way it is but I'll keep that in mind for anyone else that asks. I always have barley, brown rice and almonds on hand, among tons of other whole grains and nuts, and I'm surprised I didn't think of it! I was thinking flour or cornstarch.

Brilliant! :professor:

[maddie]

I showed this to keykeypie and want to share it with you guys. Nothing you probably don't already know but I thought I'd share anyway:

Can Soy Milk be Hazardous to Your Health?

The answer is a resounding YES... UNLESS you make your own soy milk from organic soy beans.
When considering soymilk, food expert John Robbins, author of the best selling book, 'Diet For a New America' writes: "I prefer the brands made with whole soybeans, and avoid those made with soy protein or soymilk powder."

Robbins explains: "Advances in food technology have made it possible to isolate soy proteins, isoflavones, and other substances found in the bean, and add them to all kinds of foods where they've never been before."

Robbins is right about that. The process by which soy proteins are extracted from the whole bean often requires dangerous chemicals, and hazardous substances can find their way into factory-produced soymilk.

Soy-basher Sally Fallon agrees that "processed" soy products are dangerous. She writes: "Soy also contains a human carcinogen called 3-MCPD. The substance is created during the manufacture of soy sauce and hydrolyzed vegetable protein (HVP). It is also present in soy sausages and other imitation foods."

Foods made in factories that you end up putting into your bodies as fuel sometimes contain added substances that do not do your body any good. In the name of health, some manufacturers intentionally add these dangerous substances, and spend millions of dollars to advertise their benefit. Some soymilk manufacturers isolate soy proteins by extracting the "goodness" with petro-chemical solvents.

But, by making your own soy milk from organic soy beans, you avoid any unnecessary (and unknown) factory processing that may actually cause you harm. Make your own soymilk with soybeans and water, and you control your product. Buy the factory-made version and you end up drinking an unknown product containing emulsifiers, preservatives, flavor enhancers, additives, and artificial whiteners. Furthermore, in the "processing", much of the beneficial fiber and protein is strained out of nature's original goodness contained only in the whole soy bean.

Ensure the quality of what your family is drinking.
http://www.thewolfeclinic.com/newsletter/newsletter0204.html

[Keykeypie]

Hi
whenever I look on the web about Okara I read it is the soy pulp, or lees, left over after making soymilk and tofu. It is very high in fibre, but there's more to it than just that: it still has a decent amount (as much as whole dairy milk) of protein, as well as isoflavones - 16 mg. per cup.

Flllowed by dozens of ways to use it....except the one that seems so
obvious to me......Why can't I just mix it with the soymilk I've just made?

actually....I just did that.....so will anything bad happen?

I also added some pearl barley like you said, Al......but it's still too hot
to drink yet.

I sure wish I could get it right......and I know the one ingredient that's missing & I can't find anywhere is carrageen......Long time ago I use to have
some in a big jar....to me, there's nothing in the world that smells better
then that sea weed .....:::::::sigh::::::::

So why can't I mix the okara with the soy milk? :rubchin:

[Bowwowmeow]

Soy-basher Sally Fallon agrees that "processed" soy products are dangerous. She writes: "Soy also contains a human carcinogen called 3-MCPD. The substance is created during the manufacture of soy sauce and hydrolyzed vegetable protein (HVP). It is also present in soy sausages and other imitation foods." I always like to point out, when people call soy products "imitation" foods, that cheese, gelatin, sausage, hot dogs, cold cuts, etc. that are made from animals are also highly processed and unnaturally altered from their original forms. After all, has anyone ever seen an animal with hot dogs or pastrami growing naturally on some area of his body? And to me, animals are the ultimate imitation food, because they are not food for people at all. I just don't like the idea that if it comes from an animal it is real and natural, but if it comes from a plant it is fake.

I don't like hydrolized vegetable protein, which is just another name for MSG. But soy sauce is an ancient food, and carcinogens can be found everywhere. Still, making your own soymilk is probably a good idea if you use lots of it.

Keykeypie, I've never made my own soy milk, so I don't know what will happen if you put the okara back in. Let us know how it turns out!

[Keykeypie]

Keykeypie, I've never made my own soy milk
You are a wise woman Bow

so I don't know what will happen if you put the okara back in. Let us know how it turns out!


http://i101.photobucket.com/albums/m60/gingerlks/flabbergastedkitty.jpg

[Bowwowmeow]

You are a wise woman Bow



http://i101.photobucket.com/albums/m60/gingerlks/flabbergastedkitty.jpg

Thank you! :o

[Gliondrach]

I'll have to have a go at making my own soya milk. Then, as Maddie said, I can control what's in it. I drink about a pint a day in my tea and have done for many years. It's very healthy.

[Stormy]

Wow, I never knew you could get soya milk making machine!! Now that cool....do we have them here in the UK too???

And as for the dodgy element to producing soya products, I never knew that either.... 'tis a scary world we live in!!

Still I would rather drink soya than cows milk any day :)

[squirrel]

Too much faffing about for me - buy it from the supermarket

[sal]

[COLOR="DarkOrchid"]Wow, I never knew you could get soya milk making machine!! Now that cool....do we have them here in the UK too???
Yes we do, I have a soyquick and it's awesome. You just soak the beans overnight then throw them into the filter with water and press a button and about 10 minutes later you have soymilk. It does make me jump though whenever it grinds the beans!!

It is in storage at the moment because I'm in between flats and staying at my parents' place. :(

[Gliondrach]

I don't know if the machines will work but here's a way to make almond milk:

First I soak the almonds overnight in water. I do this because I want to deactivate the naturally occurring enzyme inhibitors that prevent the nut from sprouting until conditions are right for growth. By deactivating the inhibitors we have access to the beneficial enzymes that make the nut a living food.

After soaking I rinse the nuts and put them in a high speed blender along with 6 cups of filtered water. I recommend a Vita-Mix or a Blendtec for the best milk. I have both and they are equally awesome. Blend until smooth and creamy and then strain the milk through a cheesecloth to get rid of the brown almond skins and any leftover chunks. I end up having to really squeeze the cheesecloth to get the milk out. Then I pour the milk into a glass milk jug and put it in the refrigerator and we try to use it up within 4-5 days. We usually never have a problem drinking it all!

I also take the leftover pulp from the cheesecloth and spread it out on a dehydrater sheet and I dehydrate for several hours until it is dry and flaky. Then it goes back into the blender to be crushed into almond flour for other menu items.

Raw, healthy, and delicious!

ecochildsplay.com/2009/01/29/how-to-make-homemade-almond-milk/

[Gliondrach]

I might try it myself one day.

[sal]

You can make almond & rice milk in a soyquick yes. The rice milk I made didn't really work but almond milk turned out better.

I use a combination of my soaked soybeans and some oats, it helps the taste and apparently is supposed to help with separation issues.

I also read about someone else who put a vanilla pod in with her soybeans and got vanilla soymilk!

Also, the okara (pulp) leftover is great stuff, I've made it into burgers, muffins, brownies....!

[Gliondrach]

Make your own soya milk.

Cover 8 oz (225g) soya beans in boiling water & overnight
In morning soak & rinse
Place a cup of beans in a liquidizer add a cup of cold water & blend
Then add 2 cups of boiling water & blend again
Place a large piece of muslin over a bowl & the contents of the blender & pull up into a sack shape & squeeze to get all the liquid out.
Repeat until you have used all the beans.
Place in saucepan & simmer for about 20mins.
Strain again & then sweeten if you wish.
Then store in the fridge.
Dont know how long it keep as use ours up pretty quickly or make tofu from it.

Someone else wrote:

To make by hand, soak the soya beans overnight and refresh the water in the morning. Then blend the beans in about 2.5x volume of clean water. Then strain the milk through 2 layers of muslin. Bring the strained milk to a boil (about 5 minutes to kill germs) and strain the scum off. Cool and it stores for a few days in the fridge. (2-3 days normally, 4 is pushing it).

moneysavingexpert.com forum

[Evergreen]

Keykeypie, I've never made my own soy milk, so I don't know what will happen if you put the okara back in. Let us know how it turns out!

I make my own soymilk using a Soyquick SDZ-4. I usually put okara back in, but the only way I have found it to work and not end up with a clumpy mess a day or two later is to put half of the okara in a Vitamix with a cup of soymilk on high and leave it there for at least 5 minutes. Personally clumpiness makes me a little nauseated and it HAS to be smooth.

I blame silk.:whistle:

[Bowwowmeow]

Oh yeah, that is what put my Dad off cow milk, the clumps of cream floating in milk that hadn't been thoroughly homogenized.

[Evergreen]

Yeah... thanks for that mental image.

*puts down dinner*

Seriously though, I have never seen milk do that - was that fresh milk?

[Gliondrach]

Welcome to the forum, Evergreen.

I saw okara mentioned a few posts ago and thought the mentioner was talking about okra. I wondered why they were using that to make milk. So I've just looked it up.

I am thinking of getting a supply of soya beans in for when I can't buy any soya milk. But I was wondering what do do with the okra, as I now know it's called. I won't be able to eat it all if I start making all my own soya milk.

[Evergreen]

Thank you, this looks like a really nice community (IE not scary warrior vegans).

I use okara in just about anything - when I remember to pull it out of the filter and not dump it in the sink.

Soups as a thickener
Smoothies for extra protein
Uncheese sauces for extra protein and heavier texture
Filler in lasagna
Extra protein in breads
Protein variety in hummus




Extra dog food

[Vinnie]

Welcome Evergreen.

Soya milk looks easy to make, and cheaper than buying it.

[Evergreen]

Cheaper by far.

Silk is runs about $3.60 a half gallon here, whereas soybeans for the equivalent amount is about $0.12 before whatever minuscule power and water it takes.

I tend to put my beans in water to soak, and than forget them for a day, so I am probably averaging $0.36 instead, but still far better than silk. It took me a little while to get used to the taste, but to transition a tablespoon of evaporated cane juice plus half a teaspoon of salt will get it tasting pretty close to the Silk in the red container. Without anything it will be pretty close to the new Silk in the green container.

[Gliondrach]

Never had silk. Soya milk here (UK) costs from about 63p to about £1.50 for 1 3/4 pints. I always buy the unsweetened so I would probably be happy with home-made. I did taste some home-made milk many years ago and it tasted the same as the stuff in cartons.

If you added some yeast flakes to the uncheese, it might make it taste a bit like cheese.

[Bowwowmeow]

Thank you, this looks like a really nice community (IE not scary warrior vegans).
Well we did have a bunch, but they didn't seem to like the laid back attitude we have here over some issues, and left, after trying to cause a bit of a stir, so it's a little quieter now than it used to be.

Welcome from me too!

And yeah, I think fresh unprocessed cow milk does have a tendency to separate. It's supposed to be drunk straight from the nipple, not put in containers and allowed to sit around in cold storage! :p

[Myria]

And yeah, I think fresh unprocessed cow milk does have a tendency to separate. It's supposed to be drunk straight from the nipple, not put in containers and allowed to sit around in cold storage! :p

Yep, pumped human milk does the same thing.

I haven't yet had homemade soy milk that I could drink straight, but I think it's better in smoothies/soups/hot chocolate than storebought because it has a more complex taste.

[Evergreen]

I forgot to mention that if you are making soymilk to drink, not just for cooking with where it does not matter how clumpy or thick it is, a big part of keeping it edible and from becoming clumpy is to run it though a strainer right after it is done in the machine. I use an ultra fine tea strainer like this:

http://img689.imageshack.us/img689/3599/41nvadphbolsl500aa280.jpg

Straining it afterwards takes out the small particles of beans that are left over that form the clumps. If you go this route, for your sanity, find the finest mesh and the largest one you can. Once you get to the lower part of the pitcher the filter will gum up and you have to start stirring with a teaspoon to get it all through.