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Using home-made soy milk to make yogurt

I have been successfully making yoghurt using store-bought soy milk from long-life cartons. Now I have purchased a soy milk making machine and want to make yoghurt from my home made soy milk. Yoghurt ...
Lea's user avatar
  • 21
3 votes
0 answers
63 views

How long can I safely store soaked (but not cooked) *soy* beans in the fridge?

I make my own soy milk using a plant milk maker. The maker itself is very quick - it takes about 40 minutes to make a litre of soy milk. But soaking the soy beans takes hours, which means if I run out ...
Grace Knight's user avatar
1 vote
4 answers
169 views

Best way to filter out okara from soymilk without hurting hands/wrist?

My job requires me to be on a keyboard for most of the time. This means my wrists/hands ache quite a bit, even with medication. I do like to make soymilk but I find the process of filtering okara ...
yuritsuki's user avatar
  • 1,799
13 votes
5 answers
4k views

How can I prevent curdling when adding fruit to milk?

I've recently started making simple desserts consisting of milk, sugar, flavoring and gelatin. Last time I tried using frozen raspberries as flavoring (around 1:10 raspberries to milk by weight) and ...
Reverent Lapwing's user avatar
0 votes
2 answers
844 views

How do you make wheat milk?

I have seen rice milk made from rice flour. I have seen almond milk made from dry finely ground almonds. I have seen soy milk made from boiled mashed soy beans (soy milk is similiar, but different to,...
Samuel Muldoon's user avatar
1 vote
2 answers
308 views

Can you make Soya milk with Soya Chunks?

I want to make soya milk, like it is done in this recipe. The recipe calls for soya beans, but my INDO-PAK shop sells Soya Chunks, but not the beans. Was wondering if Soya Chunks is acceptable and ...
Neil Meyer's user avatar
  • 4,894
4 votes
0 answers
179 views

How does the speed of nigari addition to soy milk affect the resulting tofu?

When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it. In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
F Chopin's user avatar
  • 153
0 votes
1 answer
717 views

Is my soymilk curdled?

I made some soymilk yesterday using the recipe specified below- [How to Make Soy Milk, from Scratch (豆浆)(https://www.youtube.com/watch?v=_9nxEsNe84U) RECIPE: Ingredients: Soybeans, 200g Water, 2.4L ...
Wodin Tiw's user avatar
  • 171
2 votes
1 answer
2k views

Why do we remove the foam from soymilk while it boils while preparing it?

Why is the foam removed? Here is the recipe I am following, from Chinese Cooking Demystified. How to Make Soy Milk, from Scratch (豆浆) Ingredients: Soybeans, 200g Water, 2.4L Sugar, to taste (we used ...
Wodin Tiw's user avatar
  • 171
1 vote
1 answer
1k views

How to prevent scorching and sticking when boil soy milk

So long story short, I really like making tofu at home and I have done it a lot of times. I am pretty happy with my end results, but the boiling soy milk part always bothers me. No matter how much I ...
John Liu's user avatar
0 votes
1 answer
261 views

Pasteurized milk boiling dilemma

Experts tell drinking pasteurized milk from carton is fine. But sometimes, when I boil refrigerated previously opened milk carton with oats, it curdles. Does that mean it is not safe to drink milk ...
Alam's user avatar
  • 1
1 vote
1 answer
2k views

My pre soy milk preparation curdled on cooking

I had soaked some soybeans and kept them in the fridge for two to three days after removing the water. Today, I kept the mixture after blending with water for 3 hours. However, when I kept it on a ...
Arrowroot's user avatar
2 votes
2 answers
3k views

Is using a French press to strain plant milk (almond, soy, etc.) easier than straining through cheesecloth?

The thing I hate most about making homemade milk is having to squeeze that little bag for eons just to strain all the milk out. I got the idea to do it in a French press instead, but upon doing some ...
the real deal's user avatar
3 votes
3 answers
2k views

soy milk production with no beany flavor

does anyone know how big industries like Silk are producing soy drinks with no beany flavor? I read that a you should soak beans in boioling water (which temperature? for how many minutes?) in order ...
Giovanni Biscottini's user avatar
7 votes
3 answers
18k views

Why is it necessary to remove skins from soybeans before making soymilk?

I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of the recipes explain why you must do this. ...
Robin's user avatar
  • 71
2 votes
2 answers
844 views

Mayonnaise advise

I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, however, after two days the mayo breaks up ...
lampstand's user avatar
6 votes
2 answers
2k views

Why is soaking water usually discarded when making plant milk?

Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water. The only plant milk recipe I've used that keeps the soaking water (Scratch Soy Milk by Andrea ...
Porcupine's user avatar
7 votes
1 answer
5k views

Home-made soy milk

Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk. I took about 100 grams of them and let them soak in water ...
TorbenJ's user avatar
  • 173
2 votes
2 answers
4k views

What can be added to non dairy milks to extend shelf life?

I'm not sure what's going on but the last two batches of homemade cashew and sunflower seed milks went bad faster than usual i.e. 1-2 days. What can be added to make them last longer? Both ...
Marina Dunst's user avatar
1 vote
1 answer
371 views

Substituting Soy milk +vegan butter for whole milk +margerine for whipped fluffy icing

I would like to make an icing for my family member who has a milk allergy. I have a recipe for whipped fluffy icing using whole milk, flour, sugar and margerine. It is cooked, then cooled and ...
Peggy's user avatar
  • 11
2 votes
2 answers
1k views

Soymilk for drinking vs. soymilk for tofu making

Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, ...
Michele De Pascalis's user avatar
2 votes
3 answers
838 views

What plant-based (non-dairy) milk do not separate when making caffe latte?

This is a little subjective, but what plant-based milk is best used to make a latte? By "best" I mean one that doesn't separate (like plain soy often does) and has a creamy consistency that best ...
Zailon Xwadastet's user avatar
1 vote
1 answer
1k views

How to prevent homemade soy milk separating in hot tea?

How to stop my homemade soy milk separating in my hot cup of tea. I'm not giving up my lovely hot sweet one cup a day black tea! What do I need to do to make the ideal organic soy milk for hot ...
Goddessence 's user avatar
0 votes
3 answers
948 views

Can I use agar as a coagulant to make homemade tofu?

Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the coagulants (gypsum, or nigari) are also ...
walbuc's user avatar
  • 223
3 votes
1 answer
538 views

What is used in the production of dubu (Korean tofu)?

Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of making authentic dubu? A quick internet ...
Danger Fourpence's user avatar
4 votes
2 answers
4k views

Temperature to disable enzymes in soy beans

When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
svinto's user avatar
  • 141
3 votes
3 answers
3k views

What properties allow something to be considered "milk"?

Traditionally, milk is defined as (from Merriam-Webster): 1: a white liquid produced by a woman to feed her baby or by female animals to feed their young; especially : milk from cows or goats that is ...
spacetyper's user avatar
6 votes
1 answer
743 views

Filtered or non-filtered soymilk maker?

In the process of making soymilk for drinking it, using it as diary replacement in vegan cooking or preparing tofu, one have to strain the mixture to remove the okara. There are lot of soymilk makers ...
Emile's user avatar
  • 163
3 votes
1 answer
5k views

Will soymilk keep well in the freezer?

Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in ...
Yamikuronue's user avatar
  • 8,902
1 vote
1 answer
1k views

Why is my soymilk going off so fast?

Long before the expiration date on my soymilk, I'm having to toss it and buy a new container. I use soymilk only for my morning tea, and it develops this strange metallic and bitter flavor (it may ...
Yamikuronue's user avatar
  • 8,902
9 votes
4 answers
10k views

Is soy milk in America similar to the type in East Asia?

Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the flavour of typical American soy milk (...
Maroon's user avatar
  • 612
3 votes
2 answers
3k views

Preparing soy milk at home

How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
user86925's user avatar
  • 171
4 votes
2 answers
7k views

why does soy milk curdle when salt is added

Why does soy milk curdle when salt is added? Does it have something to do with starch?
bob's user avatar
  • 41
4 votes
2 answers
10k views

Why does soymilk take longer to expire?

Normally, milk itself takes about two weeks to expire, at least from my experience buying it from our local grocery store. However, after buying a carton of soymilk, I noticed a shocking thing; it ...
yuritsuki's user avatar
  • 1,799
3 votes
1 answer
3k views

Soy milk compared to other bean milks

Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you make it yourself. For example, why not ...
Jonathan's user avatar
  • 193
15 votes
9 answers
16k views

Does the order of preparation steps for soy milk make a difference?

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 --> ...
Jonathan's user avatar
  • 193
6 votes
4 answers
10k views

Why does salt prevent soy milk from curdling in hot coffee?

As many people have experienced, soy milk will often curdle in hot coffee. I've experienced this myself with both instant and fresh coffee, and with my homemade soy milk (not my favorite soy milk ...
Jonathan's user avatar
  • 791
3 votes
1 answer
3k views

Substituting soy milk for regular (cow) milk in crepes/pancakes

I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, ...
anon's user avatar
  • 769
14 votes
8 answers
67k views

Is it possible to make soymilk without a "beany" taste?

I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining. I also have a SoyaJoy soymilk maker. No ...
lemontwist's user avatar
  • 3,061
7 votes
1 answer
5k views

Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'

I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
economistdolly's user avatar
9 votes
1 answer
4k views

How can I fortify homemade soy milk?

Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not sure if we absorb the vitamins or if ...
paul's user avatar
  • 1,385
6 votes
3 answers
2k views

How to include soy milk in bechamel

A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel compelled to use it up somehow. I am ...
KimbaF's user avatar
  • 1,787
7 votes
6 answers
5k views

Can I use fresh okara without cooking it?

I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara ...
zoul's user avatar
  • 175
2 votes
3 answers
11k views

Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk

This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time. EDIT 3/22/11: the specific items I am making are white ...
Brian Carlton's user avatar
6 votes
2 answers
8k views

Why is my soy milk frozen?

I bought a quart of soy milk for the first time ever last week. It has been sitting unopened in the door of my refrigerator since. I pulled it out today to use it in a bowl of cereal and it was frozen ...
hobodave's user avatar
  • 38.5k
6 votes
3 answers
12k views

Making soy milk: best way to separate okara?

When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a screen, the screen becomes clogged almost ...
Miles Erickson's user avatar
3 votes
1 answer
3k views

If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?

It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's going bad?
AttilaNYC's user avatar
  • 7,576