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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 … Asian diets for centuries. Soy milk also has a tradition behind it that I assume would make it easier to market than other milks. …
answered May 1 '13 by Sobachatina
5
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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 …
answered May 1 '13 by Sobachatina
7
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I can get soy beans in two varieties here: As dried beans and as edamame. Edamame is a particular type of soybean that is harvested when it is still young. The pods are cooked (usually boiled or … steamed) and then served with salt. The beans are popped from the pod and eaten. The pod is discarded. Edamame is sweet and a little grassy because it is young. Dried soy beans can be cooked like any …
answered May 20 '14 by Sobachatina