Guest guest Posted July 19, 2005 Report Share Posted July 19, 2005 Hi all! I got my own soymilk maker since my twins drink about a gallon a day. I like it, and it is easy to use, but it tastes a bit too " beany. " I know that sounds obvious, but it is enough of a difference from the commercial brands that my kids are not liking it. I add some salt and agave nectar (the instruction booklet suggested that), which makes it a bit better. Does anyone make their own soymilk? Do you have any suggestions for me? Thanks in advance! Julie, mom to Darla & Macey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Easy answer! AVOID soy at all costs. Have a great day. Brenda - Julie Tuesday, July 19, 2005 11:53 AM homemade soymilk--help! Hi all! I got my own soymilk maker since my twins drink about a gallon a day. I like it, and it is easy to use, but it tastes a bit too "beany." I know that sounds obvious, but it is enough of a difference from the commercial brands that my kids are not liking it. I add some salt and agave nectar (the instruction booklet suggested that), which makes it a bit better.Does anyone make their own soymilk? Do you have any suggestions for me?Thanks in advance!Julie, mom to Darla & Macey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 What a completely ridiculous statement to make. Soy is a wonderful and nourishing component of a vegan diet. Julie I have a maker as well and I add the bits of salt and sweetener through my Vitamix to incorporate it well. I do this to taste and no complaints with respect to “beaniness”! I have a SoyToy so are brands may differ. I would encourage you to continue to experiment and perhaps look online for more suggestions. Vegsource.com is a fabulous resource for many such concerns, particularly the message boards! Good luck and keep us posted! Christy On Behalf Of Brenda Bishop Thursday, July 21, 2005 5:32 AM Re: homemade soymilk--help! Easy answer! AVOID soy at all costs. Have a great day. Brenda - Julie Tuesday, July 19, 2005 11:53 AM homemade soymilk--help! Hi all! I got my own soymilk maker since my twins drink about a gallon a day. I like it, and it is easy to use, but it tastes a bit too " beany. " I know that sounds obvious, but it is enough of a difference from the commercial brands that my kids are not liking it. I add some salt and agave nectar (the instruction booklet suggested that), which makes it a bit better. Does anyone make their own soymilk? Do you have any suggestions for me? Thanks in advance! Julie, mom to Darla & Macey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Hi Christy, I don't know what your kids were drinking before you switched to homemade, but a hint of vanilla or a little citrus zest might be just the thing to mask the beany flavor. Good luck--and if you come up with a new recipe, let us know!! Amy - Comfort Kitchen -- recipes, reviews, tips and stories on food and cooking http://comfortkitchen.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 At 03:53 PM 7/19/2005 +0000, Julie wrote: >Hi all! I got my own soymilk maker since my twins drink about a gallon >a day. I like it, and it is easy to use, but it tastes a bit >too " beany. " I know that sounds obvious, but it is enough of a >difference from the commercial brands that my kids are not liking it... > >Does anyone make their own soymilk? Do you have any suggestions for me? Here's a recipe for your soymilk maker. I haven't made soymilk for drinking, only as a precursor to tofu, but this recipe comes from Bryanna Clark Grogan who says: " No gold filter or expensive Laura soybeans needed! No thickeners or stabilizers needed. Finally, a homemade soymilk that my husband likes! This is the best! Please read through carefully before starting. " * Exported from MasterCook * Creamy-Not-Beany Soymilk Recipe By :Bryanna Clark Grogan Serving Size : 0 Preparation Time :0:00 Categories : Beverage Dairy Analog Grains Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup soybeans 1/4 cup short grain brown rice 2 tablespoons old-fashioned rolled oats STEP 1 (SOAKING): For each batch in a soymilk maker that is big enough to make 1 1/2 quarts or liters, soak the soybeans and rice in lots of fresh water (you can soak them together). If you soak more than 8 hours, place it in the refrigerator. It will keep there for a few days. STEP 2 : Just before making the soymilk, drain the beans and rice in a fine mesh colander, then add rolled oats. (VARIATION: if you prefer to, use whole oat groats, then omit the rolled oats, but soak the oat groats along with the soybeans and rice -— rolled oats don't need soaking.) Stir together well, then place the mixture in the soymilk maker filter cup. Fill the soymilk maker jug to the highest water mark. Make soymilk according to your directions for your soymilk maker. (I have a Soylife, which is the Canadian equivalant of a Soyajoy.) STEP 3 (PREPARING AND STERILIZING EQUIPMENT): While the soymilk cooks, prepare your equipment. Besides the soymilk maker, you need: EQUIPMENT NEEDED: *A receptacle for the soymilk—I use a large stainless steel soup pot *A stainless steel colander that fits snugly into your receptacle *A wire whisk *Measuring spoons — 1 T. and 1/4 tsp. *A funnel, if the neck of your storage container is narrow *A piece of clean cotton sheeting about 2 ft. square NOTE: If you are making more than one batch, you should have a cloth for each batch) *A container or containers to store the soymilk in, with tight lids *Clean rubber kitchen gloves *An oven mitt to remove the hot filter cup from the machine *A small rubber spatula to remove the pulp from the filter cup *Scrubbing pad and brush to clean the machine parts Put some water on to boil. Place the pot or other receptacle for the soymilk in the sink. Place the colander in that and then the cloth (folded inwards so that it doesn't droop into the sink); place the storage container lid(s), measuring spoons, whisk, and funnel (if using) inside the colander. Scald all of this well with boiling water. Scald the inside of your storage containers and the outside of the kitchen gloves. Immediately discard the hot water. Anything you aren't using right away, set aside on clean kitchen towels on the countertop. Leave the pot, colander and cloth in the sink. NOTE: If you are making more than one batch, wash and re-scald the colander and gloves, and use a fresh cloth for each subsequent batch. STEP 4 (STRAINING THE SOYMILK): When the machine beeps, remove the top part, with the immersion heater and filter cup (I place it inside of a stainless steel pan). Drain any water that has dripped from the cloth into the receptacle pot. Unfold the cloth corners from the middle of the colander, so that there is only one layer of cloth, and it is even all around. Pour the hot soymilk into the cloth-lined colander. Rinse out the soymilk maker jug with 1/2 c. of water (use water that has been boiled) and pour into the soymilk. NOTE ON OKARA: because the okara (pulp) from this soy-rice-oat milk is very gooey, it is difficult to squeeze, so I don't add it to the milk when I drain it (this doesn't seem to affect the yield or the flavor). I just compost it— I haven't tried cooking with it so far. It is very wet, so may need to be oven-dried some before using in recipes calling for regular okara. Put on the scalded (cooled) kitchen gloves and gather up the corners of the cloth; twist and squeeze so that the soymilk drains into the receptacle. Untwist and twist again and use the twisted cloth to push down on the " bag " . Keep doing this until all the soymilk is removed (there will be very little pulp left in the cloth). NOTE: IF YOU ARE MAKING MORE THAN ONE BATCH OF SOYMILK, clean out the soymilk maker jug and clean the immersion heater and filter cup BEFORE you twist and squeeze the soymilk out, to save time. Fill the jug and filter cup again and get the next batch cooking before you start squeezing as directed above. Make sure that the immersion heater is thoroughly cleaned—no vestiges left behind-- using a plastic scrubber or brush, so that there is no burned taste on the second batch. STEP 5 (FLAVORING THE SOYMILK): NOTE: If you are making more than one batch, you can mix them all up together and flavor it all at once, multiplying the flavoring ingredients two or three times, as appropriate. Of course, you can flavor this however you like. I add (per batch): 2 T. organic sugar OR maple syrup 3/8 tsp. sea salt Whisk with the scalded wire whisk. NOTE ABOUT " ADDITIVES " : Soymilk is naturally very low in sodium and sugars, which is why they are added to commercial soymilk. Dairy milk is naturally high in both—a taste most of us are used to. STEP 6 (STORING): Pour the soymilk into the scalded container(s) and place the lid(s) on tightly. IMMEDIATELY refrigerate. STEP 7: It takes several hours to cool off the soymilk. You will see that there is some separation in the milk after cooling. Shake the container vigorously— you should not have to do this again. STEP 8 (CLEAN-UP): Remove the hot filter cup from the machine using an oven mitt to protect yourself. Scoop out the okara (pulp) with the spatula. Try to wash everything immediately, because soymilk can get sticky. Wash out the jug and dry it. Scrub the filter cup, using the brush provided with the soymilk maker. (I usually put the filter cup through the dishwasher after, as well.) Being careful not to get water on the top of the soymilk maker, scrub the heating element and make sure no residue is left on any of the parts. Dry, reassemble and store in the box. MAKING A LARGE AMOUNT OF SOYMILK: I usually soak enough to make 3 batches in one go— it lasts for a week in the fridge if you scald everything and keep it well sealed, so it's worth making a large amount at once while you have the equipment out. NOTE: Scalding everything is very important, so that the soymilk doesn't get contaminated by stray bacteria, which may cause it to sour or taste bad. This is a detailed recipe—it actually is less complicated and time-consuming than it sounds! S(Formatted by): " N. Braswell, Sep-12-2003 " Yield: " 1 1/2 quarts " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 14g Fat (26.5% calories from fat); 29g Protein; 60g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 269mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Fat. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 Hello everyone! Thanks for all the suggestions and tips!! I will try some different things and let you all know how it comes out! Take care, Julie , " Julie " <CORJUL1@A...> wrote: > Hi all! I got my own soymilk maker since my twins drink about a gallon a day. I like it, and it is easy to use, but it tastes a bit > too " beany. " I know that sounds obvious, but it is enough of a > difference from the commercial brands that my kids are not liking it. I add some salt and agave nectar (the instruction booklet suggested that), which makes it a bit better. > > Does anyone make their own soymilk? Do you have any suggestions for me? > > Thanks in advance! > > Julie, mom to Darla & Macey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2005 Report Share Posted July 21, 2005 do you not drink any type of milk then?? Or do you drink rice milk maybe? KirstenBrenda Bishop <bbishop wrote: Easy answer! AVOID soy at all costs. Have a great day. Brenda Our Little Luci Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2005 Report Share Posted July 22, 2005 > Does anyone make their own soymilk? Do you have > any suggestions for me? We just started making our own soymilk and with the last two batches have added a tablespoon of barley to the soybeans to soak. I've noticed the milk does taste a little milder. We also sweeten with brown rice syrup instead of agave (adding the syrup while the milk is still quite warm.) I also saw something about a half-and-half mixture of garbanzo beans and soybeans to make the soymilk creamier. I haven't tried it yet, though. Hope this helps, andrea -- . o 0 Andrea NeCamp 0 o . " We are the musicmakers and we are the dreamers of dreams " -- Willie Wonka __ Start your day with - make it your home page http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2005 Report Share Posted July 25, 2005 N. Braswell wrote: > Creamy-Not-Beany Soymilk > > Recipe By :Bryanna Clark Grogan.............. hey there, just made this yesterday and it is wonderful, great taste and consistancey peace jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2005 Report Share Posted July 25, 2005 At 04:47 PM 7/24/2005 -0700, jeff wrote: >N. Braswell wrote: > > Creamy-Not-Beany Soymilk >> >> Recipe By :Bryanna Clark Grogan.............. >hey there, > just made this yesterday and it is wonderful, great taste and >consistancey >peace >jeff Hey, thanks for the feedback. I'll have to give it a try when (or if) our daily high temperatures drop below 105 ;( Quote Link to comment Share on other sites More sharing options...
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