Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 [Moderator's note: messages should be addressed to vegetarianslimming - not to the moderator] The following was sent to 'owner' in error. Here's the full text of the message from a member. Best, Pat --- Lesa <rhavensunflower wrote: > Thu, 26 Jan 2006 02:28:14 -0600 > Lesa <rhavensunflower > calling all soymilk makers > Moderator > <-owner >, > , > Frugal-Folks-Life > > I got a soy milk maker for my birthday. Im so > excited. I got the press and enough stuff to make > 240 pounds of tofu with it. I have already > figured it up and with the money I save by not > having to buy store bought milk and tofu my milk > machine will pay for itsself in 2 months! My kids > love chocolate soy milk!!! The greatest thing is > that I have a 50 pound bag of soybeans that was > given to me not so long ago. I never done anything > with them because I simply had no idea what to do > with them. > > I have found some great recipes. Soymilk,tofu,soy > yogurt and many uses for the bean pulp left over > after I make the milk. I would love to hear from > others who make their own milk. I have recipes but > would love ones that come from someone I can > actually talk with. > > Something else I am curious about. do I need to buy > tvp and tempah (sorry if thats spelled wrong..its > 2:30 a.m.) or can you make that too?? > > > Lesa Harmon > www.harmonhomeschool.com (still under construction) > aim~keithurbangoddes > icq~ 313-546-482 > ~Harmonsclan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 I've never personally made it, but the classic cookbook The New Farm Vegetarian Cookbook <http://www.powells.com/biblio/1-0913990604-0> has instructions on making tempeh (as well as soymilk & tofu without a soymilk maker). Plus there are recipes for the pulp (okara) left over from milk & tofu making, too. This book is a real blast from the past, it was originally written in the 70s, and has a decidedly hippie feel to it, but I love it. And everything I have ever cooked from it has been a success. Also, The Book of Tempeh <http://www.powells.com/biblio/17-1580083358-0> by William Shurtleff has instructions on making Tempeh, I'm told, though I've never read this book. His The Book of Tofu<http://www.powells.com/biblio/62-1580080138-0>is amazing, though, and there are recipes for using okara there, too. TVP is much more highly processed, I'd be surprised if it's easily made at home, but I have no idea. Debbie Quote Link to comment Share on other sites More sharing options...
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