Go to the Recipe: Scratch Soy Milk, With Andrea Nguyen
Why non-GMO?
Thanks for the recipe! Never tasted the fresh stuff before. Looking forward to trying it.
Nice! What's the best thing to do with the lees? Don't really want to dump it all in the compost!
What a coincidence. I just had a go at making Tofu a few days before these videos came up.
the ;eft over pulp is also known as 'Okara' and there many recipes online. I made scrambled eggs with Okara yesterday which were good. You can add it to bread to add moisture and texture.
I had a question - in this recipe the soaking liquid is mixed in to make the soy milk. I was under the impression that you should discard the soaking liquid to help reduce the amount of antinutrients e.g Soybean agglutinins (SBA).
Any thoughts?
Anyone know ...After cooking , is it possible to get a skin thick enough to retrieve ? And, if yes, is there a way multiple bean curd skins can be harvested from the one pot ? What would one have to do ..Eg. reheating/ recooling? is there any temp . dependence to useable skin formation? Here's hoping !!!
A restaurant I worked at had a dish that incorporated the skin from the soy milk. We would heat the milk and once the skin was formed, pull it off gentility with tweezers. A new skin would form on it's own for the next dish. I think that there is maybe even a dish in Modernist Cuisine that utilizes it. I believe its where my chef got his idea for the dish.
I am more of a almond milk drinker so I don't really know....Does this have a sweet taste, or would you need to sweeten it somehow? If so, how would you sweeten it?
The fibrous biproduct is known as Okara in japan. look up Okara recipies. It can be used to thicken sauces. I made scrambled eggs Okara which was pretty good. I've also just baked a sourdough loaf with three tablespoons of okara which added moisture and a pleasant flavour to the loaf.
Yes, absolutely - i've done this with home made soy and it at least seemed better than shop bought for making skins. You just have bring the milk to almost the boil and then simmer gently. The first few sheets are often inconsistent or tear easily but then subsequent skins are stable.
The skins can be sticky and difficult to manage. Put them on some parchment dry side down to room air dry.
When it comes to using them, you just need to wet your hand and moisten the wrappers so that they become pliable (rather than saturated with water).
In terms of science, McGee in on food and cooking states
"The skin forms because proteins unfolded by the heat concentrate at the surface, get tangled up with each other, and then lose their moisture to the dry room air. As they dry, they get even more tightly tangled, and form a thin but solid protein sheet"
Obviously bear in mind that every skin you makes leaves the soy milk more watery and less useful for other applications!
I've never tried making the skin at home, but now I want to try. It is a delicacy in Japan and is called yuba tofu. It is one of my favorite things to eat in Japan, and is considered a specialty of Kyoto.
oh and just this morning, i tried making a sort of granola. Mix a cup of okara with some sugar and or maple suryp and and stick in the oven at 150°C for around 50 mins, agitating the mix a few times to get an even brown colour. Add nuts/dried fruit towards the end 5 mins of cooking if desired. Sounds unlikely, but it's very tasty. This was from 'The book of tofu' which suggests 2 cups of okara to 5 tablespoons sugar.
You can replace some of the flour for green onion pancake with the lees. It will yield a crispier and more floavourful product.
Yo TCS! Where did the lovely music in the vid come from? Thanks!
The music..?
Where did you get the music from?
Delicious; simple, fresh taste. I would definitely want to use some simple syrup if I was going to drink this on the regular, but tasty. I used some to make tofu and some to cook some cauliflower that I blended for a cream substitute for creamed spinach. Both exceeded expectations.
I've made this a few times with Laura beans and filtered water and it still has a strong bean-y flavor. What might I be doing wrong?
I followed the recipe. My soy milk tastes bitter. Should I have discarded the skins?
Kindly fix your measurement references, i edited it to have x3 scaling but steps measurements did not change.
at this time our scaling tool only works on the listed ingredients and not the text in the steps.
If making soymilk for tofu, you can get a higher yield by increasing the water to beans ratio. 170gr equals a cup of dry soybeans, so the soybean ratio for the recipe is 1:8, but increasing it to 1:9 or 1:10 will increase the bioavailable isoflavones yield, including daidzin, genistin, daidzein, and genistein, which is important to the making of tofu. "The amount of extracted daidzin and genistin in soy milk increased with increasing water-to-bean ratios from 5 to 9 and reached the maximum level at the ratios of 9-11."see https://pubmed.ncbi.nlm.nih.gov/15080633/ for the research.
I add 1/4 cup of rock candy, and that may help. The skin film doesn't cause the bitterness and you can eat it, too. I sometimes use it to add to making tofu blocks or stir fry it with veggies.
Hello, wondering if one could pressure cook the bean after they're soaked and then blend to get the milk
You will end up with a bean puree. You can blend, then cook, then strain or proceed with above recipe which strains before cooking.
