I made soy milk!!

[Guest guest]

Hi Monica,

 

I'm sorry your first attempt didn't go as planned. I have never attempted

this, therefore I have no tips to offer. I would like to thank you, though,

for submitting it and letting us know of your experience. It is actually

encouraging. I've been wanting to try something like this. Knowing that

someone else has attempted it and has shared their experience is always a

good boost. Would be interesting if we could all come of with good tips on

how to make this recipe work (for those of us who don't have the soy

machines).

 

I wonder how long they think the straining part should take. I think when

you make cheeses such as paneer, you have to let it sit for quite some time

to strain (but I could be wrong). Maybe there are different grades of

cheesecloths? Some with bigger nettings..

 

The recipe looks very very interesting. Vanilla and honey sounds like it

would taste good in the soy milk.

 

Shawn

 

On 2/23/06, monicaeastburn <> wrote:

>

> Ok....my first attempt at making soy milk~ I don't know if I will try

> it again-I am thinking I will go with almond milk. It was super messy.

> Does anyone have any tips on straining it? I must be doing something

> wrong. I am ashamed to admit this was my first attempt at using

> cheesecloth in the kitchen:) It was like thick putty to begin

> with...How is that supposed to go thru cheesecloth?! I must have

> poured the milk thru 10 times before I was pleased with my product.

>

> This recipe is from Country Life Vegetarian cookbook:

>

> To prepare beans:

> 1c. dry soybeans 1/2 c coconut

>

> Soak beans overnight in about 5 c cool water. Next morning rinse and

> drain. (1c dry beans=approx 2 & 1/2 c. soaked) Put soaked soybeans into

> saucepan with 5c water and the coconut. COver and bring to boil.

> Reduce heat and simmer on medium-high heat for 25 min. Immediately

> remove from heat.

>

> To make milk:

> 1c water

> 2Tbs honey

> 2tsp vanilla

> 1/4 tsp salt

> 3c water

>

> Measure 1 c cooked beans and coconut from saucepan and put into

> blender. Add all but the last ingredient and blend on high 2-3 minutes

> until creamy. Stop blender and add remaining water measurement. Blend

> briefly. Strain milk 2-3 times through cheesecloth or nylon stocking.

> Pour into pitcher. Repeat above procedure with another cup of beans.

> Add to pitcher and chill

>

> Yield: 2 & 1/2 qts. soy milk

> Note:milk freezes well. After thawing blend briefly before using.

>

> Blessings,

> Monica

>

>

>

>

>

>

 

 

 

[Guest guest]

Please do not get discouraged. I took one look at cheesecloth and

decided it was not for me. What I use instead is a 100% cotton fabric

with a weave small enough to hold back the okara and open enough to

be able to strain the milk through with some squeezing to finish it

off. If you hold the cloth up, the weave is just open enough to allow

a pin to go through between threads.

Hope this helps you to try again.

D'vorah

 

, " monicaeastburn "

<monicaeastburn wrote:

>

> Ok....my first attempt at making soy milk~ I don't know if I will

try

> it again-I am thinking I will go with almond milk. It was super

messy.

> Does anyone have any tips on straining it? I must be doing something

> wrong. I am ashamed to admit this was my first attempt at using

> cheesecloth in the kitchen:) It was like thick putty to begin

> with...How is that supposed to go thru cheesecloth?! I must have

> poured the milk thru 10 times before I was pleased with my product.

>

> This recipe is from Country Life Vegetarian cookbook:

>

> To prepare beans:

> 1c. dry soybeans 1/2 c coconut

>

> Soak beans overnight in about 5 c cool water. Next morning rinse and

> drain. (1c dry beans=approx 2 & 1/2 c. soaked) Put soaked soybeans

into

> saucepan with 5c water and the coconut. COver and bring to boil.

> Reduce heat and simmer on medium-high heat for 25 min. Immediately

> remove from heat.

>

> To make milk:

> 1c water

> 2Tbs honey

> 2tsp vanilla

> 1/4 tsp salt

> 3c water

>

> Measure 1 c cooked beans and coconut from saucepan and put into

> blender. Add all but the last ingredient and blend on high 2-3

minutes

> until creamy. Stop blender and add remaining water measurement.

Blend

> briefly. Strain milk 2-3 times through cheesecloth or nylon

stocking.

> Pour into pitcher. Repeat above procedure with another cup of beans.

> Add to pitcher and chill

>

> Yield: 2 & 1/2 qts. soy milk

> Note:milk freezes well. After thawing blend briefly before using.

>

> Blessings,

> Monica

>

[Guest guest]

I've never made soymilk... but I have made berry purees, soups, etc,

that needed the seeds/fibers whatever strained out.

 

I'm curious why it would be hard though - per the recipe, you have

about a cup of beans, puree it with the sweeteners & 1 cup of water,

then mix in 3 cups of water, *then* run that through the cheesecloth;

repeat. It seems like it should be thin enough to easily be sieved???

(Maybe you forgot to add the 3 cups? I can see me doing that the

first time 'round for sure.) Personally though, I would try it with a

fine mesh metal sieve, in which you can stir-stir-stir to get the

liquid to pass through.

 

Another option could perhaps be a jelly bag? You could set that over

the bowl and just let it drip all on its own (in the fridge, probably,

for safety). You'd probably have very slightly less yield that way

though.

 

Good luck if you try it again!!

 

On 2/23/06, monicaeastburn <> wrote:

>

> Ok....my first attempt at making soy milk~ I don't know if I will

> try it again-I am thinking I will go with almond milk. It was super

> messy. Does anyone have any tips on straining it? I must be doing

> something wrong. I am ashamed to admit this was my first attempt at

> using cheesecloth in the kitchen:) It was like thick putty to begin

> with...How is that supposed to go thru cheesecloth?! I must have

> poured the milk thru 10 times before I was pleased with my product.

>

> This recipe is from Country Life Vegetarian cookbook:

>

> To prepare beans:

> 1c. dry soybeans 1/2 c coconut

>

> Soak beans overnight in about 5 c cool water. Next morning rinse and

> drain. (1c dry beans=approx 2 & 1/2 c. soaked) Put soaked soybeans

> into saucepan with 5c water and the coconut. COver and bring to

> boil. Reduce heat and simmer on medium-high heat for 25 min.

> Immediately remove from heat.

>

> To make milk:

> 1c water

> 2Tbs honey

> 2tsp vanilla

> 1/4 tsp salt

> 3c water

>

> Measure 1 c cooked beans and coconut from saucepan and put into

> blender. Add all but the last ingredient and blend on high 2-3

> minutes until creamy. Stop blender and add remaining water

> measurement. Blend briefly. Strain milk 2-3 times through

> cheesecloth or nylon stocking.

> Pour into pitcher. Repeat above procedure with another cup of beans.

> Add to pitcher and chill

>

> Yield: 2 & 1/2 qts. soy milk

> Note:milk freezes well. After thawing blend briefly before using.

[Guest guest]

My email is doing crazy things, so I can't cut and paste:{ I am so not

computer savvy...

 

Ok...I did not forget to add the three cups water before I

strained(totally something I would do!!!) However, I KNOW I did that

part right b/c the whole time I was patting myself on the back for

remembering:) I don't know why it was thick either?! Maybe it should

go in a food processor? Or hey! What would happen if I put it all thru

my juicer? HEE HEE HEE...this could be dangerous, and fun:)

 

Anyway....I will try the cloth someone suggested, and the sieve.

Thanks for helping me try to solve my soy milk mystery. I am not a

huge milk (of any kind) fan, but I cook with it, put it in my tea,

coffee, etc. and my soymilk is pretty tasty! I even caught my hubby

who is not a fan of soy putting some in his tea~ he said... " It is a

lot better than store bought! " Well waduya know?

 

Glad to be a part of this circle~

Monica

[Guest guest]

<<<<<What would happen if I put it all thru

my juicer? >>>>>>>

 

What kind of juicer do you have? I am reading up on them and trying to pick out

one. The one I am looking at says it can be used to make soy milk. I wish I had

researched a bit more before I spent $100.00 on a milk maker.

 

 

<<<<<I even caught my hubby

who is not a fan of soy putting some in his tea~ he said... " It is a

lot better than store bought! " >>>>>

 

Homemade is way better! If you have a favorite store bought brand look for a way

to copy it online. My kids like chocolate soymilk so it isnt hard to make. I

dont flavor mine since I drink it in cereal or hot tea. I tried making vanilla

flavoring and forgot and made gravy with it once! LOL!

 

 

Lesa

 

 

 

[Guest guest]

It is an ACME extreme juicerator I think. I would love a new one, that is not a

centripetal juicer. My juice guru friend told me mine isn't that great. It

works for me right now though:) I don't know why running the cooked soybeans

thru the juicer wouldn't work....the mushy part of the beans would just end up

the same place my carrot and apple peels end up~in the juice strainer, then my

compost, right?

 

Oh, and vanilla gravy does not sound good:( oops. I have done things like

that SOOO many times. My dd loves the bunny mac and cheese occasionally, and

vanilla soy milk is pretty gross in that too:)

 

Monica

 

Lesa Harmon <rhavensunflower wrote: <<<<<What would

happen if I put it all thru

my juicer? >>>>>>>

 

What kind of juicer do you have? I am reading up on them and trying to pick out

one. The one I am looking at says it can be used to make soy milk. I wish I had

researched a bit more before I spent $100.00 on a milk maker.

 

 

<<<<<I even caught my hubby

who is not a fan of soy putting some in his tea~ he said... " It is a

lot better than store bought! " >>>>>

 

Homemade is way better! If you have a favorite store bought brand look for a

way to copy it online. My kids like chocolate soymilk so it isnt hard to make.

I dont flavor mine since I drink it in cereal or hot tea. I tried making

vanilla flavoring and forgot and made gravy with it once! LOL!

 

 

Lesa