Soymilk maker

zxcvbob said:

[Notice that follow-ups are being redirected to r.f.c.]

I bought Wife a soymilk maker for christmas because she
was buying a lot of overpriced soy products trying to
find one she liked. She seemed to like the concept but
hasn't used it much -- perhaps because none of us really
like soy milk.

I decided to try using adzuki beans instead of soybeans in
it last night just to see what happens. Adzuki beans are
used in Japan and China and (I think) Korea for making
desserts; they are sweeter than any other bean and they
are lower in fat than soybeans.

The stuff actually tastes OK, but it is the most awful
pinkish gray-brown you can imagine. And it's oddly thick.
The okara that was left over doesn't taste bad at all, and
it might be a good addition to oatmeal, or mixed into
bread dough.

Best regards, Bob

Cows in Minnehaha land don't make milk anymore? My
wife tried soymilk and could never find a brand she
could stomach.

George

zxcvbob said:

[Notice that follow-ups are being redirected to r.f.c.]

I bought Wife a soymilk maker for christmas because she
was buying a lot of overpriced soy products trying to
find one she liked. She seemed to like the concept but
hasn't used it much -- perhaps because none of us really
like soy milk.

I decided to try using adzuki beans instead of soybeans in
it last night just to see what happens. Adzuki beans are
used in Japan and China and (I think) Korea for making
desserts; they are sweeter than any other bean and they
are lower in fat than soybeans.

The stuff actually tastes OK, but it is the most awful
pinkish gray-brown you can imagine. And it's oddly thick.
The okara that was left over doesn't taste bad at all, and
it might be a good addition to oatmeal, or mixed into
bread dough.

Best regards, Bob

What is a soy milk maker supposed to do? We soak the beans,
grind them and strain out the liquid. It's then brought to a
boil. It is a shame that soy milk is so expensive in the US.
Such a quick and easy thing to make.

Arri London said:

zxcvbob said:

[Notice that follow-ups are being redirected to r.f.c.]

I bought Wife a soymilk maker for christmas because she
was buying a lot of overpriced soy products trying to
find one she liked. She seemed to like the concept but
hasn't used it much -- perhaps because none of us really
like soy milk.

I decided to try using adzuki beans instead of soybeans in
it last night just to see what happens. Adzuki beans are
used in Japan and China and (I think) Korea for making
desserts; they are sweeter than any other bean and they
are lower in fat than soybeans.

The stuff actually tastes OK, but it is the most awful
pinkish gray-brown you can imagine. And it's oddly thick.
The okara that was left over doesn't taste bad at all, and
it might be a good addition to oatmeal, or mixed into
bread dough.

Best regards, Bob

What is a soy milk maker supposed to do? We soak the
beans, grind them and strain out the liquid. It's then
brought to a boil. It is a shame that soy milk is so
expensive in the US. Such a quick and easy thing to make.

I also happen to have bought one recently - and I love soya
milk! The output is like those soya milk I can get in soya
milk stalls/stores in Hong Kong. These stores specialise in
a few products - soya milk, tofu, tofu far, dried tofu
skin... You can also eat in there - they sell shallow fried
dumplings, buns, etc. along with the soya products.

Anyway, back to the machine - you can actually make nut
milks with them as well. They basically heat up the water,
grind (and strain) the beans, and heat up the soya milk. I
got mine from here:
londonthing.force9.co.uksoyaOpen ↗

If you prefer store bought soya milk you might not be overly
impressed with the output. But if you're like me who miss
those soya milk stalls an awful lot, then you should get one
straight away!

Bob is right in saying that adzuki beans are used for making
dessert in Japan and China. In Hong Kong, they make adzuki
bean soup with chin pi (dried satsuma peel, preferably
aged). Apparently in ancient China they make congee with
adzuki beans and rice, which is given to the Gods to thank
them for the good harvests.

My Japanese colleages say that the okara can be used to make
something akin to fried rice - just add sesame oil, salt,
soya sauce, and sugar and shallow fry them.

Ada

Forgot to mention - earlier this year I made a trip to
Shanghai and they have a chain store that sells soya milk
and other food products - under a sort of McDonald's style
management. Anyway, my post isn't about corporate
governance but rather about their soya milk. On their shop
pamphlets they say they put rice in their soya milk to make
it more aromatic.

So armed with this knowledge I tried throwing in some long
grain plain rice along with the soaked soya beans into my
machine and viola! the result is just like the soya milk I
had in that chain and it was gorgeous.

Ada Ma said:

Forgot to mention - earlier this year I made a trip to
Shanghai and they have a chain store that sells soya milk
and other food products - under a sort of McDonald's style
management. Anyway, my post isn't about corporate
governance but rather about their soya milk. On their shop
pamphlets they say they put rice in their soya milk to
make it more aromatic.

So armed with this knowledge I tried throwing in some long
grain plain rice along with the soaked soya beans into my
machine and viola! the result is just like the soya milk I
had in that chain and it was gorgeous.

That sounds good. Will try that next time. Used to buy a coconut-
flavoured soy milk that I liked very much, but never tried
to duplicate it. Fresh soy milk is soooooo very much nicer
than any of the brands in shops.