Skip to main content
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 ...
rumtscho's user avatar
  • 139k
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 ...
Zanna's user avatar
  • 1,065
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 ...
moscafj's user avatar
  • 76.1k
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 ...
Stephie's user avatar
  • 60.1k
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 ...
Ecnerwal's user avatar
  • 18.6k
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 ...
Stephie's user avatar
  • 60.1k
4 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 ...
Melissa's user avatar
  • 41
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 ...
Eileen's user avatar
  • 134
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 ...
rackandboneman's user avatar
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 ...
indrani sen's user avatar
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 ...
Jessica's user avatar
  • 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 ...
Gen's user avatar
  • 21
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 ...
zetaprime's user avatar
  • 4,276
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" ...
lemontwist's user avatar
  • 3,061
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 ...
moscafj's user avatar
  • 76.1k
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 ...
user110084's user avatar
  • 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 ...
moscafj's user avatar
  • 76.1k
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 ...
Sobachatina's user avatar
  • 47.6k
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 ...
Jobjörn Folkesson's user avatar
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 ...
Sobachatina's user avatar
  • 47.6k
2 votes
Accepted

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

After a lot of experimentation (involving various different combinations of cafetiere, nut milk bag, sieve, and several funnels), I have finally come up with a good solution to this problem, and I ...
Grace Knight's user avatar
1 vote

How do you make wheat milk?

There are a variety of grain milk recipes...easy to find on the internet. None that I know of use finely ground flours. Wheat needs to be cooked to make it digestible. You would have to cook the ...
moscafj's user avatar
  • 76.1k
1 vote

Is my soymilk curdled?

It has oxidized and turned, unfortunately... When making Tofu, you almost instantly "pasteurise" the soy juice into milk almost as soon as it has been blended by bringing it to a boil, this ...
Adrian Hum's user avatar
  • 1,095
1 vote

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

My guess is that it is to prevent the milk from boiling over. Other recipes like this one explicitly call out skimming the foam while watching out for it boiling over. Another guess is taste. The foam ...
Carina's user avatar
  • 135
1 vote

How to prevent homemade soy milk separating in hot tea?

The problem you encounter is that soy milk curdles when coming in contact with high acidity and high temperatures. Sadly, it's a chemical reaction that will almost always happen when soy milk comes in ...
aquileo's user avatar
  • 133
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 ...
rumtscho's user avatar
  • 139k
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 ...
kitukwfyer's user avatar
  • 5,229
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 ...
Axois's user avatar
  • 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 ...
J Crosby's user avatar
  • 852

Only top scored, non community-wiki answers of a minimum length are eligible