soy milk maker tips

[Guest guest]

Hello! I recently bought a SoyaPower soymilk maker and wanted to share

a great tip. Several of you have referenced

http://Bryannaclarkgrogan.com regarding soy milk. She's got some great

stuff on her site, but one thing she says is contradicted by the

University of Illinois

<http://intsoy.nsrl.uiuc.edu/soyfood.html#Preparing%20Soymilk%20and%20Okara>

 

The beany taste in homemade soymilk does NOT come from the hulls but

from " a reaction involving the enzyme lipoxgenase (not trypsin

inhibitor) enzyme, fat, water and oxygen. " This came as welcome news

to me after the first time I tried to remove all the hulls from my

soaked soybeans...WAY to much labor! To remove much of the enzyme you

need to boil the beans briefly before processing. A side benefit is

you don't have to soak the beans in advance at all!

 

My method:

1. Bring 1 quart water to boil in a 3 quart saucepan, and an

additional 3 quarts water in another container.

 

2. Drop 1/2 tsp. baking soda and 100 grams dry soybeans into the 3

quart saucepan and boil for 5 minutes.

 

3. Drain beans. Transfer another quart of boiling water to the bean

pot and scald the beans a second time for 5 minutes, this time with

only 1/8 tsp. baking soda.

 

4. Fill the soymilk maker canister with a measure of boiling water

from your big pot.

 

5. Drain the beans and rinse with whatever hot water is left in your

big pot. (No need to wash the big pot, as it only contained water.)

 

6. Process beans in the soymilk maker as usual. It will take MUCH less

time than it does with cold water and soaked beans.

 

7. Flavor and cool as usual.

 

Almost no beany taste or bitterness in the end product, and you can

still get the benefit of fiber from the hulls in the soymilk and

okara. I am so thrilled with my soymilk maker now that I've gotten

this worked out!

 

As for the okara, here's a quick easy recipe:

 

Mix one batch okara with about 1 cup quick oats, 1/2 tsp. garlic

powder, 1/2 tsp. dried thyme leaves, 1 tsp dried rubbed sage and salt

and pepper to taste. Form into little patties and cook over medium

heat with a little oil in a skillet over medium heat, about 5 minutes

per side. Great with vegan gravy or ketchup. Serves 4.