Homemade soy milk?

[Guest guest]

I make soymilk. I started out using pots, a blender and cheesecloth,

but now I use a soymilk maker. It's much easier, and much less mess.

It makes five 8 oz. cups at a time.

 

I did a search, but I couldn't find any threads about making soymilk.

 

Does anyone have a recipe to eliminate or mask the " beany " taste?

(Without " Laura beans " ). Has anyone used a thickener for the soymilk

that works well? I have wondering if some tapioca flour added to the

soymilk would thicken it slightly, but I haven't tried it yet.

 

Currently, I add a tablespoon of orange or tangerine zest to the

soaked beans with the skins rubbed off; before they are ground by the

machine.

After the soymilk is ready, I add a quarter teaspoonful of salt, 2

packets of Splenda, and a tablespoonful of walnut oil.

 

The result is tasty and masks the beany taste to an extent, but I

would like to mask or eliminate that taste entirely. I'd also like to

thicken the soymilk somewhat.

 

Norm

[Guest guest]

Hi Norm,

 

Have you tried leaving the soybean hulls on? It definitely thickens the

milk. (Since I don't taste the " beanyness " that a lot of people don't

like, I'm not sure if that would intensify it, though.) The first

" recipe " that I liked a lot was 1/2-cup soybeans and 1/8-cup brown rice

(soaked with the beans), with 1 tsp. vanilla extract, 1 tsp. pure maple

syrup and a pinch of salt added afterwards to about 1 quart milk--with

the rest of the milk set aside, plain, for cooking and baking.

 

That milk was nice and thick, but I wanted to try getting rid of the

sweetener and salt. So now we're using 1/2-cup soybeans and 1/8-cup of

raw almonds (soaked with the beans, skins still on) and just adding a

tsp. of vanilla to the flavored quart afterwards. It's not quite as

thick (about as thick as dairy milk, I think), but I really like the

taste.

 

I've also heard of people using a small quantity of garbanzo beans or

oats to the soybeans to get a thicker soy milk, but I haven't tried it.

I don't know if you've already seen these, but here are a couple of

links I've found useful:

http://www.bryannaclarkgrogan.com/page/page/638376.htm and

http://soymilkmaker.com/recipe.html I'm pretty new to this myself, so

I'd love to hear what you come up with. :^)

 

Enjoy!

 

Peace,

Maureen

 

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[Guest guest]

What good timing, Norm! :-) Now that I've gone vegan and am having

soymilk in my daily smoothie, I have been thinking of making my own. I

was looking at the SoyQuick soymilk maker. Is that the one you have?

(Also you, Maureen.) I hear that homemade soymilk is much yummier than

store-bought.

 

I like that idea of mixing some almonds in with the soybeans, Maureen.

I know that those makers can be used to make almond milk and rice milk,

as well. What about oat milk?

 

I will follow this with interest. :-)

 

Sharon