Soy Delicioso

[surrealestate]

I've really enjoyed getting back into making my own soymilk and have even figured out how to make it pretty drinkable for the rare occasions when I want to drink milk straight. (But even when used in other things, it's so much yummier now.) Even better is the homemade tofu -- so good that I enjoy eating it plain and without further prep, which is not something I can say about any tofu I've ever bought. It also makes the best scrambles ever. And when I know what I'm going to use it for, I sometimes season the soymilk so that the tofu turns out flavored, which is pretty cool.

There is a lot of okara left over so I hope to find time today to make a batch of veggie burgers to freeze for later use.

ETA: If anyone is interested in bartering for any of the above, let me know. :)

Cooking Updates:
* I've got the double batch of tofu I made this weekend marinating now.

* As for the backlog of okara, I used a bunch of it in a veggie loaf, feeling too lazy to make burgers, but ended up slicing and rebaking in pieces, anyway. Next time I'll just do patties in the first place. I'm going to dry the rest for use in baked goods and other random things.

* Dried Okara == win! Now *this* is a form that I can see being useful in breads and such, not to mention that once I dry it, it'll keep for a while. I ended up using all of it to make a nummy "cheezy" shake-y topping.

Comments

[desiringsubject.livejournal.com]

my favorite drinking soy milk is a double strain + pinch of salt + dash of maple syrup.

We totally have to meet up for tofu lessons!

[surrealestate.livejournal.com]

Totally!

What do you mean by "double strain"?

[desiringsubject.livejournal.com]

Well, the soy milk maker passes the milk through a wire mesh. And I still find that soy milk a little gritty for just plain drinking. When I pour it back through the very same mesh, and stir, it comes out much smoother. Of course, the side effect is twice as much okara...

[surrealestate.livejournal.com]

Interesting -- mine doesn't come out nearly that gritty (I can't imagine doubling the okara), though I do pour it through a wire mesh strainer into my carafe, mostly to de-foam. I vaguely recall that you don't soak your beans first? Maybe that's the difference?

When I first started making it, I also did the dash of salt and splash of maple, and it's my standard. But that doesn't really change the underlying flavors. One thing I've found very useful is running a second heat cycle (I remove the engine and take off the filter full of okara first), which cuts down on foam and improves the flavor.

Have you been doing anything interesting with the okara? Besides the veggie burgers and such, I've also baked some until dry, which produces a nice munchie (season first).

[desiringsubject.livejournal.com]

Mostly I've been adding okara to places I won't notice it (it went great in some cornbread over the weekend) and making energy bars. I've been mixing okara with blended prunes and flax (for glue!) and then with nuts and fruits etc. Works great. I also put some in some soup where it disappeared pretty thoroughly. I had it in oatmeal one day and it was not okay.

I wonder if soaking would change things. dunno. I love the 29 minutes from dry beans to done!

[surrealestate.livejournal.com]

Everything I've ever read about making soymilk has said that even if your machine claims to be able to handle unsoaked, it's always better to soak. (I don't remember all the reasons anymore.)

But indeed, I love the 15 minutes from soaked beans to done. (Even less when I use water from the filtered insta-hot, though I do then add the extra heat cycle sometimes.) I wonder why yours takes twice as long.

[clevernonsense.livejournal.com]

i am not positive, but i have heard that the skin of the beans adds a kind of bitterness to the milk, and soaking removes much of that (this is all heresay).

What would you estimate the cost of making a half gallon of soy milk? I'm going through 2 half gallons a week here...

[surrealestate.livejournal.com]

People say the skins make it "beanier" and some remove them, but I've never bothered.

A batch is often estimated to be ~2 quarts, but I've found it to be 1.5L. I get my soybeans in bulk via a food co-op and have estimated that it costs around a quarter a batch. Cost of salt is negligible, though the splash of maple syrup may add another coin. You can sweeten with a cheaper sweet, though or not sweeten at all.

You should come by my place and give it a taste to see if you think you could drink it. It doesn't taste like Silk.

[desiringsubject.livejournal.com]

About $.25, give or take.

[desiringsubject.livejournal.com]

I have a "soy love" soy milk maker. I didn't comparison shop, I got handed it for free off freecycle so I was/am not complaining!

Sounds like you have a higher quality machine...

[surrealestate.livejournal.com]

Possibly, but you might win in terms of bang for the buck. :)

[dancingwolfgrrl.livejournal.com]

I have more homemade tomato sauce than I think I'll use between now and tomato season. I also have tofu right now, but would be delighted to trade you some (frozen) sauce for tofu in a couple of weeks!

[surrealestate.livejournal.com]

That sounds perfect.

This also made me laugh because when writing my post and thinking about all the things I can and can't make at home now, I typed, "If only I could figure out a way to turn soymilk into tomatoes!"

But then I thought it seemed too Soylent Green-y and was maybe a little gross. Your way works, though. :)

[srakkt.livejournal.com]

This reminds me that I really ought to get off my ass and finish building a beehive, and brew a couple of batches of almost anything. So, I've got nothing to barter with right *now* but hey, maybe next year.

[surrealestate.livejournal.com]

I have some apfelwein going now and it's looks like we're going to be brewing here on Sunday (dunno what yet) if you want to come hang.

[chris-warrior.livejournal.com]

you know i don't, as a rule, cook for myself, but i've always been cusious as to how the heck to make my own tofu and soy milk, should the need arise.

that's awesome. :D

[surrealestate.livejournal.com]

The soymilk is easy: I put the soaked beans into the machine and press start. Tofu is slightly more effort. :)

(You can also make soymilk without a machine, but it's a bit more work..)

[chris-warrior.livejournal.com]

huh. i had no clue there was a machine. that... might be something to look into. then again, i'm still a cowmilk-ok girl, so it might not be worth it, cost-wise. how have you found it compared to buying soymilk at the store? it's probably a lot cheaper, nes pa?

so i have no vegan food to trade; it'd have to be bodywork. :D ;)

[surrealestate.livejournal.com]

Eek, no! Anything but that! *lays down in front of you*


But indeed, a lot cheaper. At one point, I estimated the cost of a batch (~1.5L) at about quarter in basic ingredients.

[chris-warrior.livejournal.com]

*lol*

wow. 1.5 L for about a quarter plus electricity (i assume). that's awesome. machine brand and specs? (cause now i have to look into it)

[surrealestate.livejournal.com]

This is the one I have, though since I got it, they've come out with an uber-version that requires no filter that I kinda covet.

[ellipse.livejournal.com]

Hmmm... I will take some of that lovely tofu and soymilk off your hands, and in exchange for which I will read your LJ! ;)

[surrealestate.livejournal.com]

I'd smack you for that, but you don't deserve the extra reward. :)

[oneagain.livejournal.com]

I would offer to trade you reiki, but as I recall, you already have a session coming. Want to schedule it sometime soon?

[surrealestate.livejournal.com]

I would like that -- both the scheduling and bartering for more. :]

[oneagain.livejournal.com]

I have a 1:30 or a 2:30pm appt availably on Thursday, and sometime on Saturday would work, too, if we scheduled it soon enough. Let me know if one of those times/days work for you--if not we can look into next week.

[surrealestate.livejournal.com]

I was waiting on replying because I wasn't sure if I'd be available Thursday. 2:30 should work, though! Yay! :)

[oneagain.livejournal.com]

See you then:)

The office is at 312 Highland Avenue (where it intersects with Cedar). Just go through the office withe the tutor sign in the window, and walk across the room to the door on the left; that's the office. You know my cell number if something comes up.

[spwebdesign.livejournal.com]

It took a while before I realized you weren't saying that you are delicious.

[surrealestate.livejournal.com]

I was wondering how many people would catch that...

(And who says I'm not?)

[spwebdesign.livejournal.com]

¡Sabroso!

[medicalfairy.livejournal.com]

hemp milk > soy milk

even though my mascot is a soycow, I much prefer unflavored hemp milk. Too bad it's so freaking expensive.

[desiringsubject.livejournal.com]

Even hemp seeds are expensive. However, I wonder if hemp milk is makeable in the soy milk maker and thus less expensive when starting from whole hemp seeds. It's a question. I don't know the answer.

[medicalfairy.livejournal.com]

I'm not sure - my friend makes it in her amazing blender so I have no idea

[surrealestate.livejournal.com]

I don't offhand either, but it may be worthwhile to test. I agree that hemp would be better in some ways, but it's more than I want to spend until the US gets a little more sane on the issue. I mean, the stuff *should* be cheap.