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When making homemade soy milk with a blender, what is the difference between:

  • cooking beans -> blending --> straining
  • blending raw beans -> cooking --> straining
  • blending raw beans -> straining --> cooking

Is there any difference or advantage to using one method over another?

P.S. Since soaking the beans is always the first step, I left that part out in this question for sake of simplicity.

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2 Answers 2

You are asking about the difference between the traditional Japanese and Chinese methods of soy milk preparation.

In the Chinese, the beans are soaked, ground, strained, and the milk is boiled.
In the Japanese, the beans are soaked, ground, boiled, and then strained.

I have tried both ways.

The Japanese method extracts more from the beans but they tend to foam a lot while they boil. Depending on your straining setup- you will also have to wait for the beans to cool before straining them.

The Chinese method is faster because I don't have wait for the beans to cool. Additionally, if I am making tofu I can add the coagulant immediately while the milk is hot.

I was not able to detect a difference in the resulting milk. I now use the Chinese method because it is faster and easier for me.

I have not read of or tried cooking the beans whole before grinding- I assume it would result in much lower yield and have the same downside as the Japanese of requiring the beans to cool before I can work with them.

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Why would cooking the beans first result in a lower yield? –  Jonathan May 2 '13 at 2:11
    
It's just a guess. Perhaps this warrants more experimentation. –  Sobachatina May 2 '13 at 3:29

Yes, i have tried cooking the whole soaked bean then blend. The result is not milk. It is yellowish with transparency water. Taste not as soy milk and no fragrance at all. It was a failure. I tried two times this method and totally failure.

I believe cook the ground bean then strain will be better, because we tend to use blender (as modern folk don't have grind stone) , and the ground soy is not totally in powder form, hence lot of protein of the soy is still locked in the smaller pieces of blended soy granulate (try to imagine in microscopic level of the size).

To be fast, I will try hybrid of the Chinese and Japanese method. first , I will filter away the blended soy okara, while cooking the extracted juice in a pot, I will add in the okara into blender and blend it again using maybe a portion of water, then cook the okara and the water or add in more water to facilitate cooking so that it wont get burn at bottom. after the okara cooked, I will strain it out hot, just like Japanese method. there you go, a hybrid, faster then Japanese and more soy milk as Chinese method.. :0)

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