Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Any adise regarding making the soymilk before I begin woud be great!!!! For those who use a soy milk maker. Can you tell me a reciepe you have tried that taste good. My son wants choclate soymilk!! I bought the organic soybeans and brown rice sryup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 On 1/4/08, rchaloune <rchaloune wrote: > > Any adise regarding making the soymilk before I begin woud be great!!!! Make sure you soak the soybeans at least 6 hours, 8 hours is better. If you don't soak them long enough, you get an incomplete grind and watery soymilk. If you have soaked beans and can't use them right away for some reason, you can change the water and put them in the fridge for up to a day and make the milk later. Always double-check before you turn the machine on to make sure you've put the water in. It sounds silly, but lots of people forget and make a big mess. Just make it habit to double-check. The machine will look like it's doing nothing at first, but if the light's on, it's okay. It's just heating up. When the grind comes, it makes me jump out of my skin for a second because it's ben so quiet that I forgot it was on! LOL When the soymilk is done, check the consistency of the soymilk before you go further. Once I got a weak soymilk and put it through another cycle and it was fine. It's always better to check while everything's still assembled. It should look creamy and a little bit yellowy (white is too thin) and have a frothy foam (no foam = not done.) The insides are hot, so be careful. Run the basket under cold water before you touch it to open it. (and still be careful because the pulp on the fevery inside of the basket will still be very hot.) If you want to try using the okara (ground soy pulp) but want to wait until later, you can freeze it in a plastic tub like the kind salsa or margarine come in. > For those who use a soy milk maker. Can you tell me a reciepe you have > tried that taste good. My son wants choclate soymilk!! > > I bought the organic soybeans and brown rice sryup. Even if you want to drink the soymilk cold, it will taste better if you put the seasonings in while it's still warm. A *very tiny* pinch of salt or sea salt is a good idea to mellow the flavor. It's find without salt but will be " beanier. " If you can taste the salt, you put too much in. It really is a very tiny amount. I havne't used brown rice syrup, so for that I'd say to use your judgment - I don't know how much to add. Put some in, mix it up, give a taste, adjust. I'd suggest either carob powder or unsweetened, straight cocoa powder from the baking aisle. Either are vegan choices. The carob is better for your health but some people don't like the flavor. If you get plain cocoa powder with no addititives, it is not that bad for your health. If your machine came with the " magic cleaner " powder, put some (a couple of tablespoons) in a container you don't mind dedicating to the purpose and find a safe place to put it where it won't be knocked over and put the filter basket in it, open side up (it can trap air the other way and not get all the way clean.) The powder is great because you want the filter super-clean the next time you use it. The soy will have gotten sticky on it and if it clogs any of the little holes you could end up with an overflowing machine and/or an insufficient grind the next time you use the machine. Use the little brush to scrub the parts of your machine as soon as possible - the more quickly after making soymilk you clean the machine, the easier it is to clean. It's nearly effortless if you do it right away. It's a pain in the tush if you wait until it starts drying out. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Thank you for the advise. I do not have that powder..do u know the name of it so I can order some? I bought this from a lady who used it once and said the soy milk was watery . I was happy to save 75 percent off the retail price !!!!She had everything in box except that powder. Ok...so soak the beans..I am on it Thanks Sparrow R Jones <sparrowrose wrote: On 1/4/08, rchaloune <rchaloune wrote: > > Any adise regarding making the soymilk before I begin would be great!!!! Make sure you soak the soybeans at least 6 hours, 8 hours is better. If you don't soak them long enough, you get an incomplete grind and watery soymilk. If you have soaked beans and can't use them right away for some reason, you can change the water and put them in the fridge for up to a day and make the milk later. Always double-check before you turn the machine on to make sure you've put the water in. It sounds silly, but lots of people forget and make a big mess. Just make it habit to double-check. The machine will look like it's doing nothing at first, but if the light's on, it's okay. It's just heating up. When the grind comes, it makes me jump out of my skin for a second because it's ben so quiet that I forgot it was on! LOL When the soymilk is done, check the consistency of the soymilk before you go further. Once I got a weak soymilk and put it through another cycle and it was fine. It's always better to check while everything's still assembled. It should look creamy and a little bit yellowy (white is too thin) and have a frothy foam (no foam = not done.) The insides are hot, so be careful. Run the basket under cold water before you touch it to open it. (and still be careful because the pulp on the fevery inside of the basket will still be very hot.) If you want to try using the okara (ground soy pulp) but want to wait until later, you can freeze it in a plastic tub like the kind salsa or margarine come in. > For those who use a soy milk maker. Can you tell me a recipe you have > tried that taste good. My son wants choc late soymilk!! > > I bought the organic soybeans and brown rice syrup. Even if you want to drink the soy milk cold, it will taste better if you put the seasonings in while it's still warm. A *very tiny* pinch of salt or sea salt is a good idea to mellow the flavor. It's find without salt but will be " beanier. " If you can taste the salt, you put too much in. It really is a very tiny amount. I havne't used brown rice syrup, so for that I'd say to use your judgment - I don't know how much to add. Put some in, mix it up, give a taste, adjust. I'd suggest either carob powder or unsweetened, straight cocoa powder from the baking aisle. Either are vegan choices. The carob is better for your health but some people don't like the flavor. If you get plain cocoa powder with no addititives, it is not that bad for your health. If your machine came with the " magic cleaner " powder, put some (a couple of tablespoons) in a container you don't mind dedicating to the purpose and find a safe place to put it where it won't be knocked over and put the filter basket in it, open side up (it can trap air the other way and not get all the way clean.) The powder is great because you want the filter super-clean the next time you use it. The soy will have gotten sticky on it and if it clogs any of the little holes you could end up with an overflowing machine and/or an insufficient grind the next time you use the machine. Use the little brush to scrub the parts of your machine as soon as possible - the more quickly after making soymilk you clean the machine, the easier it is to clean. It's nearly effortless if you do it right away. It's a pain in the tush if you wait until it starts drying out. Sparrow Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 On 1/4/08, Robin Chaloune <rchaloune wrote: > > Thank you for the advise. I do not have that powder..do u know the name > of it so I can order some? I bought this from a lady who used it once > and said the soy milk was watery . I was happy to save 75 percent > off the retail price !!!! Oh! You got a great deal! She probably didn't follow the directions and that's why her soy milk was watery. Number one most common mistake is not soaking the beans long enough. If you can see whole beans in the filter when it's done, it didn't do an adequate grind. The filter should be full of a pureed mush. If you know you soaked them long enough but they didn't grind adequately, push the button to run another cycle and see how it goes from there. > She had everything in box except that powder. You can get a bag of the Magic Cleaner (that's the official name) for $4.99 (plus tax and shipping) here: http://www.soymilkmaker.com/order.html You can try cleaning it without the powder and see if you think you need it or not. You might decide that scrubbing the filter is no big deal and forgo the powder. It is totally " magic " , though, because it just dissolves all the soy stuff off the filter and you don't need to scrub at all. That bag will last forever and a day, too. I'm still on my first bag of it and I've had my machine for going on three years now. You mix the powder with water and then keep using it over and over for months before you need to change it. It doesn't go bad and the soy that comes off in it doesn't spoil - it just eventually fills the soak container with particles. > Ok...so soak the beans..I am on it So exciting! I can't wait to hear what you think. I love my soy milk machine! (But it took me a while to get the blend of add-ins the way I like it, so don't give up if the first batch comes out well but doesn't taste the way you want it - just keep experimenting until you get it the way you prefer.) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Ok, Sparrow....you talk about your " add-ins " ....share with us!!! I have a SoyToy that you use with 1/2 cup unsoaked soybeans. It's hard to compare the finished product, as I've never had any other kind of homemade. Mine is 'way different from store-bought brands. I usually put in 1/4 t salt and maybe 1-2T sugar. I've gotten used to the taste, but use it mostly " in " stuff, rather than drinking it straight. I've been making a mean " cream " of celery soup lately! Would like to hear what others add into theirs. Robin.....do let us know how you are doing with your new machine! > > > > So exciting! I can't wait to hear what you think. I love my soy milk > machine! (But it took me a while to get the blend of add-ins the way I > like it, so don't give up if the first batch comes out well but > doesn't taste the way you want it - just keep experimenting until you > get it the way you prefer.) > > Sparrow > __._,_ > > > - > - > > . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 I did read if you use the sryup in place of the sugar it is good to. I will play with it......By next week I hope to be a expert like you 2 Momcat <Momcat55 wrote: Ok, Sparrow....you talk about your " add-ins " ....share with us!!! I have a SoyToy that you use with 1/2 cup unsoaked soybeans. It's hard to compare the finished product, as I've never had any other kind of homemade. Mine is 'way different from store-bought brands. I usually put in 1/4 t salt and maybe 1-2T sugar. I've gotten used to the taste, but use it mostly " in " stuff, rather than drinking it straight. I've been making a mean " cream " of celery soup lately! Would like to hear what others add into theirs. Robin.....do let us know how you are doing with your new machine! > > > > So exciting! I can't wait to hear what you think. I love my soy milk > machine! (But it took me a while to get the blend of add-ins the way I > like it, so don't give up if the first batch comes out well but > doesn't taste the way you want it - just keep experimenting until you > get it the way you prefer.) > > Sparrow > __._,_ > > > - > - > > . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Nuh-uh....No expert here....!!!! Still trying to pick everyone's brain! I'd LOVE to learn to make Silk's " Nog " ..... On 1/4/08, Robin Chaloune <rchaloune wrote: > > I did read if you use the sryup in place of the sugar it is good to. I > will play with it......By next week I hope to be a expert like you 2 > > > > > - > > - > > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 On 1/5/08, Momcat <Momcat55 wrote: > > Nuh-uh....No expert here....!!!! I'm no expert, either! Just someone who likes experimenting with soymilk (and who enjoys that homemade is cheap enough to experiment without cringing at the cost if something turns out badly.) > Still trying to pick everyone's brain! Like you, I do a lot of " creem " soups with my soy milk. It's especially good right out of the machine because when it's still hot like that, it doesn't curdle as much if you mix it with tomato. (Though it still tastes as good if it curdles, it just doesn't look as pretty.) My favorite " instant creem of tomato soup " recipe: Put one can of no-salt added tomato sauce (organic is even better if you can get it) in a saucepan. Fill the can with soy milk; add to the pan. Stir while heating; serve. There are a lot of things you can do with it (add spices, add veggies, add beans, add soy 'meet's), or you can just eat it as is (very tasty!) Made with the little 4 ounce cans of tomato sauce, it's a perfect size for one or two people for a meal or snack. > I'd LOVE to learn to make Silk's " Nog " ..... I've never tasted it, but I bet you could approximate a vegan egg nog by blending in a small amount of silken tofu (enough to thicken the soy milk slightly but not turn it into a pudding or shake) and adding traditional egg nog spices. It seems like there'd still be a flavor tone missing, though -- that " custardy " flavor that egg nog has. I'm not sure how to approximate that (especially in a healthy way. Some of the commercial pudding mixes are vegan until you add milk and might add in that custardy flavor but they're not very healthy options.) Sparrow Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.