Soy chickpea milk, yum!-Slim

[Guest guest]

Hi Slim,

 

I've never made yogurt, but yours sounds yummy The 5/8-cup of beans

was for six cups of milk. I think I remember you saying that you make

your soy milk by hand, so it wouldn't be an issue for you, but that

quantity of beans seemed to strain my soy milk maker. After I posted, I

looked in the recipe book that came with my machine and there was a soy

bean/garbanzo bean milk recipe that called for 1/4-cup of each for six

cups of milk. I don't know how much overloading my machine had to do

with the thickness of the milk I'm enjoying so much

 

Do you use a grain mill to make your flours? We've been playing with

the idea of getting one some time in the next year or so, so any

recommendations/advice you have would be much appreciated. (Sorry if

you've covered this before. I'm pretty scattered these days.)

 

Peace,

Maureen

 

slim_langer wrote:

> Hi Maureen,

> I might give it a go. I wonder if increased thickening and more stable

> qualities of adding garbanzos would help in making soy yogurt. (??) My

> current recipes for drinking milk are for 185 g dry soy beans with 25

> g brown sugar and 5 g salt to make 2 liters very good and tasty (to

> me!) soy milk. I make the yogurt richer at 285 g of beans to make 2.5

> liters milk (yogurt) with 40 g brown sugar 6 g salt and 16 g no-sugar

> calcium-set pectin.

>

> I make great soups and sauces with various legume flours that (like

> pea soup) come to set quite firmly on their own when cooled down to

> room temperature. If I could use that same setting quality it could

> perhaps reduce or eliminate the need for adding the very expensive and

> none-too-tasty pectin to set the yogurt. Worth a try.

>

> How much milk are you making with 5/8 cup of beans, 1.5 liters?

>

> Slim

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