New answers tagged soymilk
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I've had the same thing happen - in fact, I've had a brand new soy milk freeze solid, sitting next to the other carton of soy milk that is around half full, which isn't frozen. Both the same brand and type of soy milk - one frozen solid, one not frozen at all. So I suspect that something may go wrong in some batches of soy milk that affects the freezing ...
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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 ...
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Its all about protein.
Protein content (and to a lesser degree, fat) is what will determine the yield when making curd from milk. Obviously it is also important for its nutrition.
Soy has almost double the protein of most other beans. It is around 17% vs 9% for most other varieties.
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