How to make your own Soy Milk from Soy Beans

[Dee]

Homemade Soymilk

Traditionally soymilk is made from whole soybeans, but it can also be made quickly and economically from soy flour.

 

3 cups water

1 cup soy flour

 

Bring water to a boil, then slowly add 1 cup soy flour (do not use toasted soy flour), stirring constantly with a whisk to prevent lumps. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh (a nylon stocking works well) and place over a large bowl. Strain the soy flour mixture through the lined colander. Stir sweetener or other flavoring into the strained soymilk and refrigerate

 

[Guest Guest]

Hey, Reci, do you have the recipe to make homemade tofu?

[Dee]

Here are two good recipes which I use that I got out of a Tofu Cookbook:

 

 

Tofu recipe

Forward from Karl E. Weingartner (kweingar@ux1.cso.uiuc.edu) This guy is like the national expert on small scale soy food production.

 

 

Ingredients

400 g whole soybeans (2 3/4 to 3 cups) that's 13 ounces

15 g calcium sulfate (approximately 3 tablespoons) that's half an ounce

Method

Notice this Intsoy method is a simple method that makes a beany milk great for tofu, pretty strong-flavored for drinking. For drinking, try the blanching method that follows.

 

1. Clean whole soybeans by removing dirt and damaged soybeans.

2. Soak 400 g of cleaned dry whole soybeans in 5 times top quality water by weight overnight or at least 8 hours at room temperature. That's 2 1/2 quarts water, and you should soak in the refrigerator if it is very hot outside.

3. Drain and rinse with cold water(weight of the soaked beans is about 800 g). You can freeze the beans at this point. You can start here with thawed frozen soaked soybeans; thaw overnight in the refrigerator or pour hot water over them so they are warm before you blend, or they will chill the boiling water so you lose the effect you are aiming for!

4. Grind the soaked soybeans into slurry in a glass-topped or stainless steel blender in 3000 g (that's about 3 quarts and a cup- do it in batches in a home blender) soft water for 3 minutes at high speed.

5. Filter through 4 layers of cheesecloth to remove fibrous materials/ pulp (raw okara). Collect the liquid portion.Set aside the okara. Be sure to cook this okara before using it in recipes.

6. Simmer the soymilk for 10 minutes (Ellen says bring to a boil that can't be stirred away, turn down just below the boil and count 7-8 minutes exactly, stirring vigorously in one direction. Weigh out 3000 grams 7. Cool the cooked soymilk to 80°C/ 180°F. Monitor the temperature of soymilk closely with a thermometer.

8. Add the preheated coagulant solution (15 g or one half ounce)calcium sulfate in each 100 ml (scant half cup) boiled water to the soymilk with agitation. (Ellen's note: Stir in 3/4 of the coagulant. Stir gently but persistently in one direction. As soon as the curd begins to firm, immediately stop stirring and cover. Allow the curd to set without disturbing for 10 minutes. If there are any milky patches, shake up the coagulant again and stir in a little more coagulant this way: sprinkle the rest of the solidifier in and poke the top gently and let it sit again for a few minutes. Make sure to stir coagulating tofu gently so as not to break up the curds. It ends up soft white clumps in a yellow whey. If the coagulant is poured in too fast, the curd breaks apart and won't clump well. Too slowly and it starts coagulating early, creating hard blocks.

*In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight. Ellen's note: If you don't have calcium coagulant, try to get it, but if you can't, to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate.

9. Break/cut the curd evenly into cubes. Transfer coagulated dispersion into a tofu mold lined with cheese cloth. (Note: Cheesecloth should be long enough to fold over the top of the filled block. You can rinse and reuse the cheesecloth you used for straining out the okara. You can make a tofu mold from any plastic container with holes punched in it,up to the size of a loaf of bread for a large block. I use the smaller of two nesting plastic containers as my tofu mold. I rest it over the larger one on chopsticks, to catch the whey (a great cleaner), then I empty the large one and use it to store the tofu under water in the larger one! Spoon and tofu mold should be freshly dishwasher clean and not contaminated for best results. No fabric softener on the cheesecloth.

10. Fold cloth over curds, cover with a lid that fits inside the mold, weighted with a rinsed 2 pound can of food,and press for at least 15 minutes- or use more weight or press longer for a very firm tofu.

11. Remove tofu lid, unfold the cloth and remove from the tofu mold. Cut tofu into pieces and soak covered in cold water 5 minutes before handling, to firm it.

12. Hold the tofu in covered in cold water in the refrigerator and change soaking water daily.

Karl E. Weingartner

International Soybean Program (INTSOY)

Department of Food Science & Human Nutrition

Phone: (217) 333-6422

University of Illinois, 169 EASB Fax: (217) 333-5838

1101W. Peabody Dr., Urbana, IL 61801, USA

e-mail: kweingar@uiuc.edu

 

2. Home Made tofu recipe:

Tofu or Soy-milk at home from powders. This is the recipe I use Cat!

You do not have to use whole soybeans as the starting material. Tofu can be made using full fat soy flour. The technology involved is similar. The basic technique is similar. 2 cups full fat soy flour and 6 cups boiling water, blend and cook briefly, strain the soymilk using cheese cloth or some filtering material, bring back to a boil and remove from heat. Coagulate with calcium coagulant above or 3 tablespoons white vinegar or lemon juice, warm/reheat for just 30 seconds. Form (press), cut, and cool. Although soy flour can be used, you may get a better tasting milk if your starting material is either whole soybeans or dehulled soybeans. I have not yet tried to make soymilk using Kinako (Japanese soymilk powder). It may produce a pleasant taking milk. However, the flour may not stay in solution and you may have to stir it vigorously and then drink it soon after stirring.

 

 

[Dee]

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