Guest guest Posted December 21, 2008 Report Share Posted December 21, 2008 Slim, have you tried simply letting soy milk sour? It makes a delicious mildly sour clabbered milk, just like old fashioned clabbered cow's milk. Before we stopped using dairy products we often put yogurt on our cold cereal, so now we just substitute the clabbered soy milk. We make our own soy milk (SoyaJoy), but I sometimes use the Trader Joes plain soy milk (in boxes, no additives, just soybeans and water) to make clabbered milk. It comes out really smooth, thick and creamy, just slightly less thick than sour cream. I'm still thinking about lentil milk... ~ irene > Making yogurt with the soymilk was > always such a bother (and expense) with adding thickeners or setting > agents to get a proper pudding-like texture. So I guess I'll try that > next. > > Slim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2008 Report Share Posted December 21, 2008 Hi Irene, I've fermented the soymilk in a number of ways, using fil mjolk, piima and more typical yogurt starters. I'm know too, that you can leave it to ferment or clabber to make a natural starter. How low are you leaving it, and at what temperature? A problem I have with using the natural homemade soymilk that way is that I find it will always separate into two layers of white tofu and yellow whey, which may taste okay when mixed but is watery and seems unappetizing to me. Are you sure they don't add even some carageenan as a stabilizer to the Trader Joe milk? I haven't seen a commercial soymilk that doesn't so that is remarkable. I've been using more of the cold lentil milk (pudding actually) and it is darn good. I can see without fermenting it will work mixed with choc or vanilla to make a terrific chilled dessert! I'm on my third cup (and no fat, which was the idea of getting away from the soymilk base). Wow! Give it a try! Slim , irene wrote: > > Slim, have you tried simply letting soy milk sour? It makes a > delicious mildly sour clabbered milk, just like old fashioned > clabbered cow's milk. > > Before we stopped using dairy products we often put yogurt on our > cold cereal, so now we just substitute the clabbered soy milk. > > We make our own soy milk (SoyaJoy), but I sometimes use the Trader > Joes plain soy milk (in boxes, no additives, just soybeans and > water) to make clabbered milk. It comes out really smooth, thick and > creamy, just slightly less thick than sour cream. > > I'm still thinking about lentil milk... > > ~ irene > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2008 Report Share Posted December 21, 2008 Hi, Slim -- > I know too, that you can leave it > to ferment or clabber to make a natural starter. How low are you > leaving it, and at what temperature? Oh, I'm really scientific about the whole thing. ; ) I basically just top up the pitcher with fresh milk (the culture is in the clabbered milk), stir, and leave on the kitchen counter with a cloth over it to keep out dust and curious bugs. When I jiggle the pitcher and it no longer sloshes, I put it in the fridge. It continues to ferment for a while in the fridge, I think. > A problem I have with using the > natural homemade soymilk that way is that I find it will always > separate into two layers of white tofu and yellow whey, which may > taste okay when mixed but is watery and seems unappetizing to me. If I want it to thicken well, I stir it once or twice while it's sitting out and it seems then to coagulate pretty solidly. As I said, extremely scientific methodology!! Stirring the whey back into the solids gives you a good substitute for buttermilk in most recipes. > Are > you sure they don't add even some carageenan as a stabilizer to the > Trader Joe milk? I haven't seen a commercial soymilk that doesn't so > that is remarkable. Unless they're not being honest on the labeling, the contents are soybeans and water. It's in a box, not in the cold case, and the box is light green. > I've been using more of the cold lentil milk (pudding actually) and it > is darn good. I can see without fermenting it will work mixed with > choc or vanilla to make a terrific chilled dessert! I'm on my third > cup (and no fat, which was the idea of getting away from the soymilk > base). Wow! Give it a try! OK, I'll give it a try. Actually my husband is the soy milkman, so I'll ask him to give it a try. Have you tried any other legumes or pulses? ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Hi Irene, Okay, I am still reviving my fil mjolk (Norwegian yogurt) starter from a long frozen sleep. So as of yet I haven't made any lentil-oat milk yogurt. But I did make another batch of the " milk " -- blended in three bananas and 2 t of vanilla into the 2 quarts of hot liquid, with no other change to my old reliable soymilk recipe and if licking the bowl and the spoon are any indication, the result is good! And that makes alot of non-fat pudding for very little money. Still setting up in the fridge. > Oh, I'm really scientific about the whole thing. ; ) > I basically just top up the pitcher with fresh milk (the culture is > in the clabbered milk), stir, and leave on the kitchen counter with a > cloth over it to keep out dust and curious bugs. When I jiggle the > pitcher and it no longer sloshes, I put it in the fridge. Ok, that sounds adventurous, but for now I'm going to stick with what I know in making yogurt in more typical ways. > OK, I'll give it a try. Actually my husband is the soy milkman, so > I'll ask him to give it a try. Have you tried any other legumes or > pulses? > I only found one other serious web reference to " lentil milk " but I just bought some small white beans, to perhaps get a more typical color and some garbanzos to try as I had heard something of garbanzo milk. I've added oats and rice before to the regular soy milk to get creamier and frothier texture. Slim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 what is lentil milk, and how is it made.? i love milk and can't have soy products, and i want to quit animal milk to stop the inhumaneness of it. thanks. anita --- On Sun, 12/21/08, irene <irene wrote: irene <irene Re: Lentil Milk ... and Yogurt? Sunday, December 21, 2008, 6:17 PM Hi, Slim -- > I know too, that you can leave it > to ferment or clabber to make a natural starter. How low are you > leaving it, and at what temperature? Oh, I'm really scientific about the whole thing. ; ) I basically just top up the pitcher with fresh milk (the culture is in the clabbered milk), stir, and leave on the kitchen counter with a cloth over it to keep out dust and curious bugs. When I jiggle the pitcher and it no longer sloshes, I put it in the fridge. It continues to ferment for a while in the fridge, I think. > A problem I have with using the > natural homemade soymilk that way is that I find it will always > separate into two layers of white tofu and yellow whey, which may > taste okay when mixed but is watery and seems unappetizing to me. If I want it to thicken well, I stir it once or twice while it's sitting out and it seems then to coagulate pretty solidly. As I said, extremely scientific methodology! ! Stirring the whey back into the solids gives you a good substitute for buttermilk in most recipes. > Are > you sure they don't add even some carageenan as a stabilizer to the > Trader Joe milk? I haven't seen a commercial soymilk that doesn't so > that is remarkable. Unless they're not being honest on the labeling, the contents are soybeans and water. It's in a box, not in the cold case, and the box is light green. > I've been using more of the cold lentil milk (pudding actually) and it > is darn good. I can see without fermenting it will work mixed with > choc or vanilla to make a terrific chilled dessert! I'm on my third > cup (and no fat, which was the idea of getting away from the soymilk > base). Wow! Give it a try! OK, I'll give it a try. Actually my husband is the soy milkman, so I'll ask him to give it a try. Have you tried any other legumes or pulses? ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2008 Report Share Posted December 27, 2008 , anita backensto <anita_backensto wrote: > > what is lentil milk, and how is it made.? i love milk and can't have soy products, and i want to quit animal milk to stop the inhumaneness of it. thanks. anita > Hi Anita, I am making the lentil-oat milk in my soy milk maker machine, in much the same way as I have been making soymilk. I replace the soybeans measure for measure with lentils, and let them soak for 5 to 7 hours. Since they seem to swell less or absorb less water than the soybeans, I also add 3-5 tablespoons of old-fashioned rolled oat cereal, dry from the box, (for creaminess) into the chamber of the soymilk machine and set it for it's regular cycle. Since it seems the lentil-oats may scorch more easily than the soybeans, I turn off the heated cycle on my machine after the grinding finishes. To the hot milk I usually at 2 Tablespoons of brown sugar or other sweetener + 3/4 teaspoons of salt. The lentil-oat " milk " as it cools natually thickens and becomes a " pudding " at refrigerator temps. As such, I think that it works best for hot cereals, warming it first on the stove to a liquid. Or to use for the basis of pudding or live-culture homemade yogurt. For drinking from a glass or eating cold cereal, I am still using some soymilk. One page that describes making these " bean " milks is here: http://www.soymilkquick.com/beanmilks.php Slim Quote Link to comment Share on other sites More sharing options...
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