Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Hi everyone, I'm jumping back to some of the earlier discussions we've had about making soy milk. I tried adding chickpeas for the first time a few days ago and, wow, is it ever good! It makes a really thick, sweet, kind of creamlike milk that shows no signs of separating. I still want to play with the measurements because the 1/2-cup soybeans & 1/8-cup chickpeas I used was too much (Duh, garbanzo beans expand a lot more than almonds do when they soak overnight. Ya think I'd know that with all the chickpeas we go through...). Anyway, just wanted to share my beany joy in case anyone feels like playing around or refining the proportions Peace, Maureen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2007 Report Share Posted May 8, 2007 Hi Maureen, I might give it a go. I wonder if increased thickening and more stable qualities of adding garbanzos would help in making soy yogurt. (??) My current recipes for drinking milk are for 185 g dry soy beans with 25 g brown sugar and 5 g salt to make 2 liters very good and tasty (to me!) soy milk. I make the yogurt richer at 285 g of beans to make 2.5 liters milk (yogurt) with 40 g brown sugar 6 g salt and 16 g no-sugar calcium-set pectin. I make great soups and sauces with various legume flours that (like pea soup) come to set quite firmly on their own when cooled down to room temperature. If I could use that same setting quality it could perhaps reduce or eliminate the need for adding the very expensive and none-too-tasty pectin to set the yogurt. Worth a try. How much milk are you making with 5/8 cup of beans, 1.5 liters? Slim , Maureen <ailanthus wrote: > > Hi everyone, > > I'm jumping back to some of the earlier discussions we've had about > making soy milk. I tried adding chickpeas for the first time a few > days ago and, wow, is it ever good! It makes a really thick, sweet, > kind of creamlike milk that shows no signs of separating. I still want > to play with the measurements because the 1/2-cup soybeans & 1/8-cup > chickpeas I used was too much (Duh, garbanzo beans expand a lot more > than almonds do when they soak overnight. Ya think I'd know that with > all the chickpeas we go through...). Anyway, just wanted to share my > beany joy in case anyone feels like playing around or refining the > proportions > > Peace, > Maureen > Quote Link to comment Share on other sites More sharing options...
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