soya milk

For more information about: soya milk visit the Vitamin B12 CQFZ.net today.

Q: Soya Milk?
Any suggestions on what to add to soya milk to make it taste nice?

A: I am thinking of buying a machine myself.Probably one of these two brands ( first brand has one on sale thru tommorrow march 4 and the second brand has a free tofu kit…will have to try to research it on consumer reports or yahoo answers)
http://www.soymilkmaker.com/order.html (one is on sale thru march 4..tommorrow)
http://www.soymilkquick.com/soymilkmaker.html (with free tofu kit)

soymilk maker reviews of some soymilk makers
http://www.realfoodliving.com/reviews.htm
http://www.realfoodliving.com/soymilkmakers.htm

http://www.realfoodliving.com/soycomparisons.htm

here is a video of soymilk making with a machine
http://www.vegtv.com/?clipId=V1103&channel=VegTV%20Recipes (soymilk maker video)

this looks like the best recipe I have found so far.

Soy milk recipe — tastes like Edensoy
·Soak one measure of dry soybeans for 6 to 12 hours.
·Load and run soymilk maker as per the directions that came with the machine.
·Cool the milk in the refrigerator till it is at least lukewarm.
·Add 1/4 tsp. of salt.
·Add 2 Tbs. of sugar.
·Add 3 Tbs. of Barley Malt.
·Add 1 Tbs. Of Vanilla flavoring.
Each batch yields approx. 1/3 gallon of soy milk. I typically make 2 batches at a time and store it in a plastic container in the refrigerator

http://www.soymilkmaker.com/recipe.html#receipt

Tips and another recipe with flavorings

* Although you can soak your beans overnight and store them after draining in the refrigerator until needed, we have found that the best soymilk is made from beans that have been soaked for about six to nine hours, washed, drained and used immediately after soaking.

* We usually make a gallon at a time. We place the gallon in the refrigerator, but also place about a quart in a sealable container with a pour spout. When we are ready to use some soymilk we can shake the smaller vigorously (over the sink) and this improves the texture and taste. The gallon can be stirred and then the quart container refilled from that. It is also handier for the kids to have a smaller container to handle. Without stabilizers and other additives it does tend to settle.

* The recipe we use is to make three batches for a full gallon. We only use the Laura beans from Fairview farms. They are a quality bean, make delicious soymilk, and the price is extremely reasonable even including shipping costs. We usually buy thirty pounds at a time for the two of us. At less than $1 a pound delivered it was about the same as the grocery store beans which are not specifically for soy milk. At 70 grams of beans per batch, even with our “double rich batches,” that’s only about $.83 of beans for a gallon if you purchase 30 pounds at a time! if you like the thinner, weaker milk, its only$.42 a gallon! Compare that to commercial soymilk! [all prices USD].

To one gallon of fresh, warm soymilk out of the machine we add:

* 3 Tbs. white sugar (we didn’t like the taste of fruit sugar nor rice syrup)
* 3/8 tsp salt
* 3 tsp. vanilla extract (look at Costco etc.. for large bottles – 16oz. bottle for about $6.)

Even with those ingredients added, the cost is well under $.01 per ounce – less than you pay for commercial soy milk.

HINT 1: Try a fresh glass, warm right from the machine- it is wonderful in the cold winter months, particularly with a little cocoa mixed in! We are going to be using it to make cappuccinos and lattes as soon as our machine shows up! It does seem to froth up very nicely.

HINT 2: Do NOT place the okara in your trash compactor! It will squeeze out everywhere like a giant tube of toothpaste run over by a large truck. Don’t ask me how I know.

HINT 3: Mix the soymilk with your favorite protein powder and a frozen banana. Mix with a high speed mixer (we use a Braun right in the glass) for a delicious low fat breakfast shake.

http://www.soymilkmaker.com/testimonials.html

This is a good link for general soymilk recipes and okara recipes

http://www.soymilkmaker.com/recipe.html#receipt

here is a couple of tips I got from yahoo answers and a few tips from the internet

1. Soy milk making tips

No matter what anyone says though, use the (Fairview Farms) Laura beans. ( Note by me: You can order at: 1-888-526-9296 . http://www.fairviewfarms.com/ )
They may be more expensive but still much cheaper than buying already made soy milk. If you decide to get one, if your making more than one batch at a time u MUST MUST MUST fully clean and dry all the parts between each batch. I didn’t listen to that once and my second batch was nasty burnt soymilk. Also, add a pinch or two of salt and some Carreggean, these are listed on Silk Soymilk and make a big difference in the homemade stuff.

2. Be sure to always soak soy beans for 6 to 16 hours first and look for the ingredients on the soymilk brand that you buy so you can try to match the ingredients in your batch.http://www.soymilkmaker.com/whysoakbean.html

3. five different people’s recommendations
a. Currently we use two tablespoons of sugar, 1/8 tsp. salt, and 1 tsp. of vanilla extract per 50 oz. batch and find it quite delicious.
http://www.soymilkmaker.com/testimonials.html
***
b. Instead of sugar, I put 2 tablespoons of brown rice syrup and 1/8 teaspoon of sea salt per batch, and in all honesty, it tastes better than store bought. Yay!
http://www.soymilkmaker.com/testimonials.html
***
c. I use a cotton coffee strainer (colador, available in any latin grocery) to make it as smooth as cow’s milk. http://www.soymilkmaker.com/testimonials.html
***
d. Soybean wt to cups conversion

Measure 70 grams of clean dry soybean with the included measuring cup. (A full cup is 100 grams).”
http://www.soymilkmaker.com/testimonials.html
http://www.soymilkquick.com/soy-milk-recipes.html (this one also says that 100gms is equal to one cup)
**
e. another conversion of wt to cups
I rinse 100 gms (dry 1/2 cup plus 1 Tablespoon) of organic or non-GMO Laura® soy beans (*see note) and then cover beans with pure water to soak overnight.

http://www.realfoodliving.com/soyinstructions.htm

4. The strong flavor or bitterness that sometimes occurs in soy milk is what the folks at INTSOY, University of Illinois, refer to as “beany flavor”. The traditional way to make soymilk in Hong Kong and China involves soaking soybeans in water, and then grinding soybeans with water. This process is an efficient way to transfer a lot of the nutritious components from the dry soybean into the liquid soymilk. However, during the grinding a beany flavor develops. The grinding in cold water allows a natural soybean enzyme to come into contact with the soybean lipid (oil) and in the presence of water and oxygen this beany flavor develops.
INTSOY has developed a process to produce soymilk that does not have the beany flavor. The important step is that the dry soybeans are dropped into rapidly boiling water and cooked for a long enough time to destroy the enzyme. So yes, it is possible to produce a soymilk that is not bitter.

http://www.ellenskitchen.com/faqs/tofumilk.html

5. notes about fortifying soymilk with vitamins (one person online recommends dropping a multiple vitamin in a hot batch of soymilk, but this might not be a good idea? heat may destroy some vitamins)
300 milligrams calcium, from calcium lactate or calcium carbonate, for each cup of milk
50 to 150 micrograms vitamin B12 for the batch (of special importance to those eating no dairy)
1 Tsp. Honey, for each cup of milk
1 Tsp. oil, for each cup of milk

http://www.soymilkmaker.com/add-VITAMINS.html

6. http://www.soymilkmaker.com/testimonials.html (personal emails and suggestions of people making soymilk and tofu…lots of different ideas)

7.INTSOY Home and Village Processing Notes

Recently, INTSOY developed a new, inexpensive method to prepare soymilk at the home and village level. The following is a simplified form of this small-scale preparation process:
Drop whole, raw soybeans directly into boiling water containing a small amount of sodium bicarbonate and blanch for five minutes.
Drain the water, add the partially blanched beans to fresh boiling water containing sodium bicarbonate, and cook for five additional minutes.
Drain the blanch water and grind the beans along with the additional boiling water in an electric blender or hand grinder.
Stir the slurry well and filter with a finely woven, moist cheesecloth. Squeeze out as much milk as possible.
Simmer the filtrate for 20 minutes.
Add sugar and flavoring and pour into holding containers.
Heat treatment is the most important step. It is absolutely necessary to hydrate and thoroughly heat the raw soybeans before grinding into a slurry to prevent development of the typical beany flavor. This process adequately destroys the antinutritional Trypsin inhibitor.
Boiling times longer than recommended will reduce the amount of protein in the final product. The concentration of solids easily can be adjusted according to the final use of the soymilk.

http://intsoy.nsrl.uiuc.edu/soyfood.html#Dehulling%20Soybeans

8. Pressure cooker soy milk Note from a reader: “I have used the following soy-milk recipe. It requires a pressure cooker, and unfortunately, my experience has been that occasionally, the bean pulp with clog the cooker, and blow the top. It is an unbelievably quick and easy way to make soy milk nonetheless.
Chop soaked beans in a blender. Use about 4X as much water.
Load the pressure cooker Ellen says: rinse cooker and lid with cold water before adding puree, oil the top two inches of the inside pan rim and NEVER fill cooker more than 1/3 full when making bean dishes. Add 1 tablespoon of vegetable/ soy oil on top of the slurry to further reduce the likelihood of clogging.
Pressure cook for just about 15 minutes. Ellen says: DO NOT leave the kitchen! Once the jiggler begins moving, watch it continuously. If it stops jiggling- this is the sign the vent has clogged- turn off the heat immdiately, cool immediately with icewater or cold running wayter in the sink, and open the pot to continue cooking by regular stove top method. Never reseal a pressure cooked recipe that has blocked once.
When cool, strain through cheese cloth, or some other clean cloth or filter paper.
Add your salt and flavorings to taste. Refrigerate covered.

http://www.ellenskitchen.com/faqs/tofumilk.html#tofu

here is a recipe…doesn’t say about sugar, vanilla or chocolate flavor how much to add, but I would add one or the other flavor plus sugar, depending if you wanted vanilla or chocolate soy milk..also may want to add other ingredients to match a formula at the store and vitamins..

Preparation of Soymilk at Home for Drinking -alternate recipe- uses blanching with baking soda, which reduces the B vitamin content, makes 6 cups

Ingredients
1 cup whole soaked soybeans, that were cleaned and soaked overnight
14 cups of boiling water, 1 quart at a time
2 teaspoons baking soda, 1 teaspoon at a time
1-2 oz sugar, rice syrup or maple syrup(60 g) (sugar added varies according to taste*)
3/4-1 teaspoon salt

Method
1. Use clean good quality soybeans that are free from dirt. Remove cracked, damaged and discolored soybeans.
2. Bring 4 cups water to a vigorous boil and add 1 tsp. baking soda.
3. Drop 1 cup soaked soybeans directly into the rapidly boiling water and blanch for 5 minutes.
4. Drain and rinse with hot water (if available).
5. Drop the rinsed soybeans directly into a fresh 4 cups vigorously boiling water containing 1 tsp. baking soda and blanch for 5 minutes.
6. Drain and rinse with hot water (if available).
7. Grind the blanched soybeans with 4-6 cups very hot water (near boiling) for 3 minutes using a blender set at high speed. The lid MUST be held on or the cover will blow off, spewing hot soymilk everywhere.
8. You will probably need two batches. Filter the raw soymilk by pouring it through several layers of cheese cloth. After the soy slurry in the cheese cloth has cooled to a safe temperature to avoid burning your hands, rinse raw okara with 1/2 cup boiled water and hand squeeze the cheese cloth to extract as much of the remaining soymilk as possible. Set aside the raw okara or freeze for other recipes.
9. In a pot at least twice the volume of your soymilk, add salt and sweetener. Simmer (cook near boil) for 20 minutes. Bring soy milk to a boil over high heat, stirring the bottom of the pot frequently, this can take 15 minutes. Then turn heat down and simmer for about 7 minutes. Stir occasionally.
9a. Or, for scorch prevention you can heat soy milk uncovered for 30 minutes in a double boiler, stirring occassionally to prevent a film on top from forming. Add water to replace any water lost during boiling. Note, You can also remove the skin carefully in sheets and dry it draped over chopsticks all over you kitchen. This is Yuba, which is used in Chinese cooking to make wonderful mock meats, wraps and casings.
Serve soy milk hot or cold. Cover and refrigerate remainder, for up to 10 days, or consume by the end of the day if you do not have refrigeration.

* Flavors may be added according to preference.

http://www.ellenskitchen.com/faqs/tofumilk.html#tofu

here is another recipe

Preparing Soymilk (INTSOY Method) and Okara

Ingredients:
9 cups (2000 g) water for blanching twice
1 1/4 cups (200 g) whole soybeans or cotyledons (dehulled soybeans)
1/2 tsp. baking soda (2.5 g) for first blanch
1/8 tsp. baking soda (0.5 g) for second blanch
9 cups (2000 g) water for grinding with blanched beans
Sugar as desired (usually about 3%)
Salt (0.2%)

Flavors as desired (vanilla or chocolate)
Method:
Clean whole soybeans or cotyledons by removing dirt and damaged soybeans.
Bring 4 1/2 cups (1,000 grams) water to boil on a stove. Add 1/2 tsp. (2.5 g) baking soda (0.25% of the blanch water by weight).
Add soybeans directly into boiling water and blanch for five minutes.
Drain and rinse with hot water.
Bring 4 1/2 cups (1,000 grams) water to boil on a stove. Add 1/8 tsp. (0.5 g) baking soda (0.05% of the blanch water by weight)
Add the blanched soybeans directly into the rapidly boiling water. Stir, return to boil, and cook for five minutes.
Drain and rinse with hot water.
Grind the blanched cotyledons or whole beans with 9 cups (2,000 grams) hot water for 3 minutes using blender setting at high speed.
Cool until warm to touch and filter through a cheese cloth by squeezing.
Simmer soymilk on a stove for 20 minutes, stirring occasionally. Add salt, sugar and flavors as desired. Refrigerate. Serve hot or cold.

http://intsoy.nsrl.uiuc.edu/soyfood.html#Dehulling%20Soybeans

Q: soya milk?
Why is it that soya milk is considered healthier than regualr milk? Is it just the fat content? Surely completely skimmed milk is just as low fat?
Xx~xX

A: Soy milk is nutritionally close to cow’s milk, though most soy milk commercially available today is enriched with added vitamins such as vitamin B12. It naturally has about the same amount of protein as cow milk. Natural soy milk contains little digestible calcium as it is bound to the bean’s pulp, which is insoluble in a human. To counter this, many manufacturers enrich their products with calcium carbonate which can dissolve in the acid of the stomach. Notably it has little saturated fat, which many consider to be a benefit. Lower fat varieties, however, contain less protein than cow’s milk.

Soy milk is promoted as a healthy alternative to cow’s milk for reasons including:

Contains no antibiotics, hormones, cholesterol, or links to cancer, diabetes, and other diseases
Diabetes management through its ability to control blood sugar levels. However, diabetics should be aware that most brands of soymilk – even those labelled “plain” or “organic” – are actually sweetened. Look for the word “unsweetened” on the label.
Source of lecithin and vitamin E
Lacks casein
Safe for people with lactose intolerance or milk allergy
Polyunsaturated and monounsaturated fats are good for the heart.
Contains isoflavones, organic chemicals, that may possibly be beneficial to health

Q: Soya-milk?
IS IT HEALTHY? i recently changed drinking cows milk to soya milk and now my friend has told me that it proven to weaken the heart…. i prefer drinking soya-milk..but hav’nt touched any milk since she told me.
please someone put my mind at rest x

A: No,soy can help your heart! It contains no cholesterol and is lower in fats and saturated fats,all of those found in cow’s milk can contribute to heart disease.Soy can help lower your cholesterol,especially when eaten with a low fat diet.

Q: can you use soya milk instead of evaporated milk? What is the difference?
whats the differece between evaporated milk and soya milk?

also can you use it instead of and what one if better for diabetics?
i dont have any of the evaporated or soya milk in the house. i would look at it otherwise. sorry!
i dont have any of the evaporated or soya milk in the house. i would look at it otherwise. sorry!

A: I am a former chef from Canada, and a diabetic also, and evaporated milk is milk with 30% of the water steamed out and then canned, soya milk is made from crushed soyabeans cooked in water and then the milky solution is pasteurized, strained and put in containers, the only thing is to watch about soyamilk is “some” is sweetened with sugar, there are ones done with “Splenda”, we have them here in Canada, for diabetics it is fine unsweetened, but it is higher in carbs and protein than dairy milk even evaporated like the Carnation type, I use both, the 2% EVP milk for cooking and coffee, I drink 1 glass of raw soyamilk, it is not pasteurized and is a bit harsher then the other, I get mine in Chinatown here in Toronto, Canada, you can get it plain or flavoured also, but sugarless is always the way. regular milk is fine for most recipes, just warm it or scald it before using.

Q: What are negative effects of drinking soya milk?
Can anyone give me what are negative effects of drinking soya milk? I want answers from people who really have experienced bad effects of drinking soya. Someone told me it reduces your sperm count, is this true? I drink soya because of it’s protien content, and just to make sure it doesn’t affect my health in a bad way. And please don’t answer something that comes from any advertisement promoting soya milk products, I really need answers!!! Thanks alot!

A: There are very strong phytoestrogens present in soy. It’s good for you, but moderation is the key here. The science on these effects is not finished. I have pulled back on my soy due to a pre-existing high estrogen level.

Here’s a summary of effects from a broad study.

“The most frequently reported adverse events among a total of 3,518 subjects in 49 studies (including 5 non-randomized and 3 pharmacokinetic studies) that reported adverse events were gastrointestinal in nature. These were reported in 33 of 41 comparison studies of soy diets, soy proteins, isoflavones, and phytoestrogen supplements. Most of the gastrointestinal adverse events were reported in soy diet and soy protein trials, especially the 12 studies that used purified isoflavone interventions in dosages ranging from 40 to 100 mg/day. The amount of soy protein in these trials ranged from 20 to 60 g/day, but there was no clear dose relationship between the amount consumed and subsequent adverse events. Menstrual complaints, reported in 15 studies, were also common. Six of these studies used purified isoflavone interventions in dosages ranging from 40 to 80 mg/day. However, most women in these studies were post-menopausal and the controls frequently included hormone therapy regimens. Other adverse events included musculoskeletal complaints, headache, dizziness, and rashes. In addition, there were somewhat more withdrawals from the soy arms due to taste aversion.”

And here is some good news from the University of Toronto:

“Keep in mind that this was in very large amounts of soy intake and the results were (in mega doses!): nipple discharge, breast enlargement and also minor decreases in testosterone. But “we still couldn’t find anything that was serious, and we went up to doses that are probably 30 times what you could get from normal foods,” the researcher said. “I don’t think that there are a lot of estrogenic worries. Your testicles will not shrink and you won’t have massive breast enlargement” from eating soy. However it is not easy to eat so much soy, in fact it is quite difficult!”

Q: Can soya milk be used in bread recipes instead of cows milk?
I’m thinking of buying a bread maker, but I normally make bread without milk because I have a diary free diet. A lot of bread recipes have milk in them an wondered if I can replace this with soya milk?

A: A number of recipes in the book coming with your bread maker ’should’ require no milk whatsoever.
But you can also make your own non-dairy ‘milk’ for yourself with nuts as their base.
It would be much like coconut milk and you can adjust your method for taste.
I would take the nuts of choice and place them in a blender with some water and puree. This method could bring out some interesting results.
I remember some years ago, the dairy industry telling us we could use milk in recipes in place of water to add body and flavour. I think any bread recipe calling for milk, therefore, can have the milk replaced by another liquid of a similar specific gravity (such as water). If a recipe calls for water with skim milk powder, instead of the skim milk powder, why not try using pulverized nuts instead?

Q: Can you make pancakes with soya milk?
I usually make a flour mountain and put milk in the middle. Would soya milk have the same effect?

A: Yes, it’s the same (well, better than dairy milk, but you know what I mean).

Q: Can anybody tell me how to make soya milk at home?
They say there are particular methods to make milk out of raw soya beans. Please tell me if you have tried any of the methods. Can this be used in place of cow’s milk to make other prducts like yoghurt?

A: Buy a soya cow and keep it fed on good grass. Milk it morning and evening. Keep the milk refrigerated for long life.
(Yours and the milk’s).

Q: can you use soya milk to made porridge?
I found out from my doc that dairy and wheat are not good for me at the moment.I found some rice and millet mix for porridge and was wondering if I can use soya milk to make?

A: As long as you like it, of course!

Q: How is soya milk an advantage to people with hypertension, cancer & diabetes?
Is soya milk just a prevention for such diseases or can it help cure those with hypertension and diabetes?

A: stop asking the same question

Q: What happens if you drink out of date Soya Milk?
I drank a bowl of cereal with Marks & Spencers Soya Milk. It wasn’t out of date but it says use within 2 days of opening, and i drank it on the third day. Am i going to die?

A: thats weird..mine usually say drink within 7 days for best day

but unless it was lumpy, you wont get a stomach ache or anything…your good

Q: Cow’s milk started to make my son feel sick should I switch to soya milk instead?
Noah’s three years old and recently he’s started feeling sick when he drinks milk, he complains that his stomach hurts when he drinks milk. He doesn’t like yogurt – he doesn’t like the texture of it. He’s not keen on cheese either, he’ll eat it but only sometimes like maybe 2-3 times a month. Should I try him on soya milk instead to get his calcium?
It’s hard to find Goat’s milk where I live. Soya milk is easier to find.

A: Why not try goats milk?

Q: Does Soya Milk have the same nutrient value as what normal milk has?
- I am a vegetarian and would like to turn vegan …i am really just trying it and got Chocolate soya milk today…it was surprising nice..
Also if i don’t take normal milk does that mean i have to stop some chocolate bars as it has whole milk powder in it?
Also if i don’t take normal milk does that mean i have to stop some chocolate bars as it has whole milk powder in it?

A: I’m not vegetarian or vegan, but switched to soymilk a couple of years ago for lower fat/calories. Since then I’ve found almond milk, which is even lower in cals (about 60 per cup) so that’s now my milk of choice…anything to minimize my calorie intake in an easy way. ☺

Compare labels basically, and see what vitamins and nutrients are in each, and what your daily diet requires so you’ll know which would be more beneficial…or take a good multivitamin daily and it’s less of an issue (as long as what you’re consuming isn’t downright unhealthy).

Q: Which one do you prefer most, regular milk or soya milk?
I have to go with soya milk. It tastes nicer than regular milk. I only use regular milk for my cereal. I only use soya milk for drinking. I like soya milk better. Which one do you like better? You can choose both if you want.

Have a nice day!
It’s okay Countrygal not everyone should like what i like.
‘cuz it good’ means…? Standard English please!

A: I prefer rice milk above both of them. It is satisfying as an ingredient, and I usually don’t drink milk by itself. It is great as a milk substitute in cereal and recipes though.

Q: Why is my soya milk curdling?
I’ve just started moving from cow milk to soya.

This morning I opened the carton to make myself a cup of coffee and as soon as I added the hot water, the ‘milk’ curdled. Why?

Has it gone off?

I sniffed it to check and it smelled ok (I’d only just opened the carton, but you never know), then remembered it’s not likely to smell like off cow milk – so not sure whether it’s ok or not.

I tasted a little bit on its own, and although it tasted SLIGHTLY different to what I’d had before I just put that down to the fact I’d bought a different brand. It didn’t taste particularly unpleasant.

What should I look for when checking if it’s gone off?

A: It’s fine, don’t worry. As long as the date on the carton is ok and it hasn’t been open for more than 5 days it won’t kill you. I only use Alpro soya milk and never has it curdled when making a cuppa! Enjoy your tea

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