Guest guest Posted May 19, 2005 Report Share Posted May 19, 2005 Hi folks I was reading through Vegan Vittles by Joanne Stepaniak. After the discussion on milk recently, the recipes in the beverages section caught my eye. Just curious if anyone has ever tried making nut, rice or soy milks from scratch, and whether they tasted as good or better than the ones that can be purchased commercially. For anyone looking for a good cookbook, I'd recommend Vegan Vittles as well as Peaceful Palate by Jennifer Raymond. Cheers, Tammy ____ BAY AREA VEGETARIANS (BAV) is a non-profit community group for veggies to network, find support and promote veganism. Events Calendar - http://bayareaveg.org/events.php Newsletter - http://bayareaveg.org/news Veg Mentor Program - http://bayareaveg.org/mentor Ultimate Guide - http://bayareaveg.org/ug ____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2005 Report Share Posted May 20, 2005 Just curious if anyone has ever tried making nut, rice or soy milks from scratch, and whether they tasted as good or better than the ones that can be purchased commercially. I am making almond milk at home all the time, blend it with some frozen fruits, like cherries and pineapple and get a wonderful milkshake. Here is the recipe, can be used with any nuts and seeds, but I prefer almonds: 1 cup of any nuts or seeds.2 cups pure water Soak nuts/seeds overnightBlend soaked nuts with water, throughly, till smoothStrain the mixture, liquid is a milk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2005 Report Share Posted May 20, 2005 Erik Marcus said something I found interesting but haven't researched yet. There is a process, a protein denaturation, I believe, that commercial soymilk performs that cannot be done with homemade soymilk that changes the way soymilk tastes. This process is why soymilk today tastes much different than commercial soymilk from ten years ago when people thought it tasted like chalk. If you have ever had fresh soymilk from an Asian restaurant or Asian market vs. the store bought, there is definitely a difference in taste. For example, Silk is soybeans, water, evaporated cane juice, and carageenan. I have all of those and a Soyajoy, but mine will never taste like theirs. It's still very drinkable nonetheless. Making soymilk by hand is time consuming and disastrous to a kitchen. First you have to locate the udders on the soybeans. (I had to insert that somewhere. Soak, heat, grind, strain, boil--you are looking at, at least, two pots, a cheesecloth, a blender, a container for the milk, and another for the okara (the mash leftover from the strain.) Everything needs to be cleaned right away because that soymilk can really cling. This doesn't include the inevitable stovetop boil-over. Not including the overnight soak, the whole process can take a couple of hours because you have to cook the milk through a reaction which tends to boil over. Bring to a boil, then remove from heat and allow to cool, then repeat until it stops boiling over. This is why I broke down and bought a maker. Even the maker I usually have to put it through three or four boil cycles but at least I don't have to be present from start to finish. My only attempt with rice milk in the maker produced something very thick. The first cup of warm rice milk was pretty good but the next morning the stuff was much too thick. Coconut milk is a breeze to make with shredded coconut, hot water, and a blender. This is great for making curries without having to keep cans of the stuff on hand. How It All Vegan also has a section on these alternative milks. Happy milking! Matthew , " Tammy, BayAreaVeg.org " <t@b...> wrote: > Hi folks > > I was reading through Vegan Vittles by Joanne Stepaniak. After the > discussion on milk recently, the recipes in the beverages section caught > my eye. > > Just curious if anyone has ever tried making nut, rice or soy milks from > scratch, and whether they tasted as good or better than the ones that can > be purchased commercially. > > For anyone looking for a good cookbook, I'd recommend Vegan Vittles as > well as Peaceful Palate by Jennifer Raymond. > > Cheers, > Tammy > > ____ > > BAY AREA VEGETARIANS (BAV) is a non-profit community group > for veggies to network, find support and promote veganism. > > Events Calendar - http://bayareaveg.org/events.php > Newsletter - http://bayareaveg.org/news > Veg Mentor Program - http://bayareaveg.org/mentor > Ultimate Guide - http://bayareaveg.org/ug > ____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 I also have a Soyajoy, which I've owned for a couple of years and use 2- 3 times a week. I use a single boil/grind cycle; push the button, come back 15 minutes later, and it's done. I think it tastes fine; I even enjoy the small amount of okara that makes its way through the mesh basket. Mmm, chewy soymilk! David Quote Link to comment Share on other sites More sharing options...
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