Barb question about rice milk

[Guest guest]

All you have to do is boil some rice in water and strain it.  Add sugar if you

like.

My has always done this.  I used this on cereal, etc.

Donna

 

 

 

 

 

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another.

Dalai Lama

 

--- On Tue, 11/11/08, Barb <tigger_twins wrote:

 

Barb <tigger_twins

Re: question about soy milk

 

Tuesday, November 11, 2008, 8:20 AM

 

 

 

 

 

 

I have seen rice milk at the store, but I would love to be able to make all my

own milk.  Is there a recipe for the rice milk.

I found a recipe to make almond milk and I like that one.

 

 Barb 

 

--- On Mon, 11/10/08, Donnalilacflower <thelilacflower@ > wrote:

 

Donnalilacflower <thelilacflower@ >

[vegetarian_ group] question about soy milk

 

Monday, November 10, 2008, 9:40 PM

 

I detest milk.  Soy milk tastes better but to me I adore rfce milk.  I grew up

on homemade rice milk and it's a very thin texture and doesn't remind me of milk

at all, light refreshing taste.

Donna

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another.

Dalai Lama

 

--- On Mon, 11/10/08, Mariah Crites <10mmc (AT) sbcglobal (DOT) net> wrote:

 

Mariah Crites <10mmc (AT) sbcglobal (DOT) net>

[vegetarian_ group] question about soy milk

 

Monday, November 10, 2008, 6:26 PM

 

does soy milk actually taste like milk? just wondering. ive never tried it.

 

mariah

 

 

Pete Self <self.pete >

Vegetarian Group <vegetarian_ group>

Monday, November 10, 2008 1:26:32 PM

[vegetarian_ group] Soy Beans prep question

 

I make fresh soy milk (stovetop method) every 2-3 days.  I keep drooling over a

Soyabella but haven't justfied spending the oney, because mine is so good.

 

As part of my routine, after soaking the beans, I place them in a bowl of hot

water for a few minutes and rub them together to remove as many of the outermost

transparent coating on the beans, as I find this eliminates most if not all of

the beany taste.  This process takes a long time - well not really, only about

5-10 minutes, but it seems like a long time.

 

My question is, has anyone who makes homemade soy milk ever tried to use a food

mill to do this step.  I'm just wondering if it would be worth it to buy one and

how effectively it would remove those out shells and allow everything else to

get in.

 

That's my question, and of course, I always welcome other suggestions on how to

make this process go quicker.

 

Thanks in advance,

Pete