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How do you make soy milk?
posted by clair.e- on Sun, 2009-07-19 04:51
I was at my friend's place the other night, and her auntie was making soy milk. The way in which it was made was with a bought soy milk maker. It was a machine specifically designed for the purpose of making soy milk from the bean.
I don't have one at home, but I'd like to have a go at making it. Does anyone make soy milk themselves, and if you do, how do you go about making it?
To buy a soy milk maker, is it one of those appliances where you get what you pay for? Or are they about the same with any given price?
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Maki posted instructions here . Part two is making tofu as I remember. I have tried it and it was very easy. The only hard part for me was finding soy beans, and you'd need to do that with a machine anyway.
I'd say if you have a big pot and a blender or food processor then a soy milk-making machine would be a waste of money. And if you haven't got those things, they would be more useful to buy than the machine would.
Bronwyn
My blog is Food and Shoes
Ah, so sorry! I wasn't aware that there was a post regarding this topic on Just Hungry already.
I just want to also add however, will using black soy beans taste any different? I gather the colour will be significantly different, but is there a reason as to why white soy beans are commonly used?
Thanks for linking me to it. :)
but is there a reason as to why white soy beans are commonly used?
I think this is a very interesting question.
Soy milk (and tofu and miso and other products associated with yellow soy beans) can be found made with black soybeans, but it is more common to find these made with the yellow kind. Black soybeans are kuromame in Japanese and are widely enjoyed, but are usually used in different ways to the yellow soybeans.
However, although soybean tofu has a relatively long history in Japan, soymilk is only a recent addition to the diet.
This resource is an excellent one when it comes to anything soy related
http://www.soyinfocenter.com/HSS/whole_dry1.php
has some interesting comments on both black soybeans and yellow soybeans
Although black soybeans can be said to have a higher nutritional value than the yellow kind, the yellow kind beat the black soybeans when it comes to fat and protein content. This to me is compelling reason enough as to why yellow soybeans were most commonly used for tofu and other foods in both China and Japan.
A history of tofu in Japan from the same website also makes informative reading:
http://www.soyinfocenter.com/HSS/tofu2.php
Especially the part about tofu traditionally being made in the colder months. The lack of refrigeration made it difficult to store in the summer.
From what I understand, black soybeans are harvested in June, yellow soybeans are ready in September.
The reason why it's the yellow soybeans that have typically been most commonly made into tofu/soymilk could just as easily be a practical one.
Another topic which might be of interest:
http://justbento.com/forum/soy-milk-maker
Whether it is worth to get a soy milk maker -
If you use it often and doesn't want to make more soy milk than about one litre each time it could be.
I think it can save you a lot of time - for example you don't have to watch it make sure it doesn't boil over, or stir so that it doesn't stick.
@Loretta - thank you very much for the link to the website, as well as for the response. Your answer helped clarify my curiosity :)
@Kalle - thanks for the thread, I definitely know next time to search for anything similar to my question beforehand. That thread was plentiful of information and advice..
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