Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 Very Good Cyndy, If you're blending the beans down to a uniform pulpy meal, like grits or polenta, sounds like there should be plenty of material going into solution from the beans to make the milk with. When you get a milk that you like, the soymilk machine will make the process a lot easier. A good trick is to pre-soak and measure several batches of the beans at the same time, strain 'em and keep 'em in the freezer in baggies or small individual containers, so they're ready to go when you want to make milk. You just break them apart & /or run some hot water over 'em so they'll go into the machine. Slim , " CR " <aceeross wrote: > > Thank you for the input. I have some beans left, so I will try another batch, this time with more water and I will try just filtering it through the wire mesh sieve without the cheese cloth and see how it goes. The texture of my okara reminds me of cooked polenta or grits. So I don't know if that would be considered " fine " or " coarse " , but it's good to hear that the soymilk machines grind the beans more finely and get better yields than doing it by hand. > > Thanks again! > Cyndy > Quote Link to comment Share on other sites More sharing options...
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