16
votes
Accepted
How can I prevent curdling when adding fruit to milk?
All you have to do is to make sure you don't acidify your milk. It curdles with acid; the procedure you describe (adding fruit that exudes acidic juice, then bringing to a boil) is basically a recipe ...
- 137k
8
votes
Accepted
Home-made soy milk
I make my own soymilk regularly. The method I use is from Yoshiko Takeuchi's book Cooking with Soy.
She explains that traditional Chinese soymilk is made by grinding the beans with cold water, while ...
- 1,045
6
votes
How can I prevent curdling when adding fruit to milk?
When you are adding the acidic ingredient is not clear from your description, but curdling usually happens when the acidic ingredient is added to a dessert base that is 145F (63C) or hotter. Either ...
- 73.8k
5
votes
Mayonnaise advise
The fizzing is a warning sign: There is unwanted life in your mayonnaise. The fizz indicates microbes - bacteria and/or yeasts - growing in your bottles. The fizz is likely CO2, a byproduct of their ...
- 58.6k
5
votes
How can I prevent curdling when adding fruit to milk?
If you object to neutralizing the acid, the only other solutions I can imagine are:
"Use less fruit" so that there is less acid relative to the overall mixture.
"Change from milk to ...
- 15.9k
4
votes
Does the order of preparation steps for soy milk make a difference?
I have been experimenting with making soymilk since I need a lot of it for my bakery. I want to go more cruelty free, so eliminating dairy would be a huge step in that direction.
I found that ...
4
votes
Pasteurized milk boiling dilemma
The answer probably lies in your question:
refrigerated previously opened milk
Products that have been made shelf-stable by a heating process will be susceptible to spoilage again once the package ...
- 58.6k
3
votes
Why is soaking water usually discarded when making plant milk?
Generally, we soak grains and pulses then throw away the soaking water. If we didn’t it would likely turn sour in a few days. Also soaking helps remove some of the phytic acid, therefore unlocking ...
- 134
3
votes
Can I use fresh okara without cooking it?
If you made soy milk in a soy milk maker, the okara isn’t raw, it’s cooked. But if you made it in a blender before boiling the beans, and then cooked the milk on the stovetop, then the okara really ...
- 31
3
votes
Can I use agar as a coagulant to make homemade tofu?
This will give you a soymilk jelly, which might or might not make a good component for desserts, but that is a distinct preparation from tofu, which works by coagulating the proteins in the soymilk ...
- 15.3k
3
votes
Can I use agar as a coagulant to make homemade tofu?
Agar is a gelling agent and will not work as a coagulant. Give epsom salts a try. I have not experienced the graininess that you suggest.
- 73.8k
3
votes
How can I prevent curdling when adding fruit to milk?
I prepare orange milk pudding and the milk does not curdle. The thickened milk has to be cooled completely and then we add orange juice and pulp into the milk. The milk does not curdle.
If the orange ...
- 29
2
votes
Is soy milk in America similar to the type in East Asia?
What I noticed, is that I'm invariably allergic to all soy milk based products produced in Western countries (I live in Europe), whatever the brand, but that I have no allergy to soy bean based Asian ...
- 21
2
votes
Does the order of preparation steps for soy milk make a difference?
I've tried many processes for making soy milk and... These days, for my day to day routine,I use the "cook whole then blend method", because, at the end, it takes me less time for making a huge ...
- 21
2
votes
Accepted
What plant-based (non-dairy) milk do not separate when making caffe latte?
A good plant-based milk I've had success with is hemp milk. I'd say try coconut and almond milk, but these two are thinner in my experience, and tend to be less creamy. Hemp milk foams well, and is ...
- 1,585
2
votes
What plant-based (non-dairy) milk do not separate when making caffe latte?
Product availability differs wildly from country to country, but in Sweden we have an oat milk specifically made for latte. It's called "iKaffe", which translates to "inCoffee", and is produced by ...
2
votes
What can be added to non dairy milks to extend shelf life?
This question has two facades:
First get rid of the already-there spoilage microorganisms.
Before blending the nuts, I soak them in vinegar for a while and rinse thoroughly. And always using ...
- 4,286
2
votes
Substituting Soy milk +vegan butter for whole milk +margerine for whipped fluffy icing
Yes. Soy milk (or any other non-dairy milk such as almond milk) can be used as a direct substitute for dairy milk. (Your mileage may vary if you make homemade soy milk, which may have a more "beany" ...
- 3,060
2
votes
Can I use agar as a coagulant to make homemade tofu?
It will not have the same texture or taste as tofu which may be acceptable to you. It is very much a jelly/jello as pointed out by others. The biggest difference is that you will not be able to cook ...
- 2,756
2
votes
Why is it necessary to remove skins from soybeans before making soymilk?
I've never heard of the advice to remove skins from re-hydrated soybeans before processing into soy milk. It does sound like a hassle (is it even possible?). I just grind them in a quality blender ...
- 73.8k
2
votes
Mayonnaise advise
I did a search for a few vegan soy milk mayo recipes and the first three I found did not include the regular mayo rest period.
When making mayo with eggs, the acidic, fresh, mayo is allowed to sit at ...
- 47.5k
2
votes
How to prevent scorching and sticking when boil soy milk
My understanding is that the soy has to come to the boil, and be held there for several minutes to deactivate enzymes. I hear you. I hate the clean up after making tofu. You can certainly avoid ...
- 73.8k
2
votes
Accepted
Can you make Soya milk with Soya Chunks?
Soy milk is made from grinding up soy beans and cooking them to dissolve out their fat, sugar, and protein into water. The soy juice is then nutritionally reminiscent of cow's milk.
When the soy milk ...
- 47.5k
1
vote
My pre soy milk preparation curdled on cooking
There are two potential causes here - either positive ions or bacterial activity.
Soy curdles easily in the presence of positive ions, that's the basic principle behind making tofu. I don't see many ...
- 137k
1
vote
Is using a French press to strain plant milk (almond, soy, etc.) easier than straining through cheesecloth?
I've never made nutmilk, but I'd guess the fine-ness of the nut puree could cause problems. You can put a coffee filter over the metal strainer (so that you push it down into the liquid) to keep ...
- 5,204
1
vote
soy milk production with no beany flavor
While all these answers are good, I will add in something that hasn't been mentioned! What we do in my home for homemade soyabean is that we usually will add in aromatics such as pandas leaves, which ...
- 143
1
vote
soy milk production with no beany flavor
Ok - given your clarification try the following:
Rinse your beans before handling, through transport and storage dust accrues and can increase their natural nutty flavour.
Blanche them in boiling ...
- 852
1
vote
Why is it necessary to remove skins from soybeans before making soymilk?
I had once made it without the skin. It was still beany. Then after that I never deskin them. They do say deskinning 'removes' the beany flavour but for me it doesn't work.
- 171
1
vote
Why is it necessary to remove skins from soybeans before making soymilk?
Some people believe it causes a beany flavor. To me it adds to the fragrance. I even use the soak water when grinding. While it is unnecessary for soymilk and tofu, it is necessary for tempeh as the ...
- 11
Only top scored, non community-wiki answers of a minimum length are eligible