Table of Contents:
Soy Milk Powder? Plant-Based Dairy Replacement. WTF Ep. 170
Video taken from the channel: Kitchen Alchemy from Modernist Pantry
How To Make Soy Milk [ new & improved tutorial! ] | Mary’s Test Kitchen
![How To Make Soy Milk [ new & improved tutorial! ] | Mary's Test Kitchen](https://i.ytimg.com/vi/3YffvW5N3E8/hqdefault.jpg "How To Make Soy Milk [ new & improved tutorial! ] | Mary's Test Kitchen")
Video taken from the channel: Mary’s Test Kitchen
How To Make Soy Milk Easily At Home (with just 2 ingredients!)
Video taken from the channel: Mary’s Test Kitchen
Ultimate Zero Waste Soy Milk Recipe + Tutorial
Video taken from the channel: ModVegan
MAKE YOUR OWN ORGANIC SOYMILK | Fresh & Delicious
Video taken from the channel: Guilt Free TV
How to Make Soy Milk, Almond, & Chocolate Hazelnut Milk
Video taken from the channel: Mic the Vegan
SOY MILK MISO RAMEN!! | VEGAN + OIL-FREE + GF OPTION (豆乳味噌ラーメン)
Video taken from the channel: East Meets Kitchen
Here’s a rundown of popular brands of soy milk, along with their gluten-free status: Earth Balance soy milk. Earth Balance makes four different refrigerated soy milk varieties—original, unsweetened, vanilla and chocolate.Many brands of soy milk are gluten free as well as lactose free. They are also suitable for vegans.
In my own research I came across the following brands that say they are gluten free Pacific Natural Foods Enriched Soy Milk. Silk Soy Plain Soymilk.I receive so many requests for the best (and cleanest) gluten-free, dairy-free, soy-free packaged foods lining the shelves of your food stores, so I decided to create a list for you of the brands I use and love.
I linked to the products so that you can purchase the products online, as well. No need to.Earth Balance– has a gluten/dairy/soy free spread that we just love.
We use it to bake and as a spread and it works quite well. It has zero grams of trans fats and is a great source of ALA Omega-3s. We hope they will make it into sticks very soon, so it will be easier to bake with.
Gluten-free grains include rice, corn, quinoa and buckwheat. I have noticed “soy free” foods lately and I want to know if soy products are unhealthy? Soy is one of the top food allergies, especially among babies and children. Symptoms of soy allergy are typically mild, although anaphylaxis is possible.Soy-rich foods and products like edamame, tofu, soy milk, and tempeh emerged as a total win for vegetarians, vegans, and low-cholesterol eaters alike.
But over the years, questions have emerged as to whether or not soy is good for our bodies, prompting many consumers to avoid soy-based products.Want to know what candy is gluten-free for the next big holiday? Craving some sugar? Check out our candy lists to stay safe when you indulge!So Delicous offers a variety of dairy free food and beverages that are all certified vegan and Non-GMO Project verified.
Learn more about our products made with almondmilk, cashewmilk, coconutmilk, oatmilk, and soymilk.There are plenty of healthy and delicious foods to choose from on a gluten-free diet. Here is a list of 54 gluten-free foods, as well as some foods to avoid on a gluten-free diet.Look for their gluten-free line of products; they are made in a separate area of the plant on dedicated equipment.
Ian’s Natural Foods Wheat-free, gluten-free, milk-free, casein-free, egg-free, nut-free and soy-free frozen meals and snacks. King Arthur Flour Wheat-free, gluten-free flour made in a dedicated allergen-free facility.Soy milk is a particularly problematic GFCF product because it is often drunk every day and even several times per day. In addition to the risks of the soy itself, such products carry a supplemental load of vitamins and minerals, including cheap, hard-to-absorb forms of calcium, the inferior vegetarian vitamin D2 (instead of D3) and beta.At Silk®, we know how to make plant-based taste delicious—we’ve done it for over 25 years.
Count on us for the mmm-factor with almondmilk, yogurt alternatives, creamers and more.Many gluten free food manufacturers use soy flour and other soy byproducts to produce foods for the gluten free market. If a patient is diagnosed with celiac disease and not told about the possibility of soy as a cause, they could be using these products and perpetuating their illness.Amazon.com: ALOHA Organic Vanilla Plant-Based Keto Friendly Protein Powder with MCT Oil, 18.5 oz, Makes 15 Shakes, Vegan, Gluten Free, Non-GMO, Stevia Free & Erythritol Free, Soy Free, Dairy Free & Only 3g Sugar: Health & Personal Care.However, if you follow a gluten-free diet, you should read labels carefully to find products that are certified gluten-free.
Oatly is one oat milk brand whose U.S. products are certified gluten-free.
List of related literature:
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| from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation |
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| from History of Soy Sauce (160 CE To 2012) |
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| from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain |
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| from Smart Shopping Montreal |
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| from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life |
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| from Ultrametabolism: The Simple Plan for Automatic Weight Loss |
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| from Practical Applications In Sports Nutrition BOOK ALONE |
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| from Nutrition and Diet Therapy Reference Dictionary |
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| from Today’s Medical Assistant: Clinical & Administrative Procedures |
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| from Children in Intensive Care E-Book: A Survival Guide |
267 comments
Hey, what if we soak and boil? Also how long will this last?
I just tried it today. I don’t know why but it has formed curds.
Mary, I have had an idea whilst watching this. What would happen if you put a tied up bag in a salad spinner to extract the milk? Would that work?
thanx been wanting to do all this for quite some time just met someone who reeeeeaaallly inspired me thanx Mary and thanx Amy!!!
Yay! Another gluten free recipe! What kind of noodles did you use? They look like a rice noodle. Also can you use other plant based milks beside soy?
seriously? lol…boiled water, not distilled or filtered, in a plastic kettle, i think that’s gona be more toxic than the polyester filter bag lol
I love your recipe! I always make the soy milk ramen by Just One Cookbook (hers has a little chili paste), but I really wanted something new and here it is! Thank you for this simple and flavorful recipe:)
I try your receipt, it turn out very well.
My kids love it.
Can you show me how to do tau fu far
What are the advantages of making your own soy milk as opposed to buying it?
Love this version of ramen. Simple and wholesome. �� �� yummy
Great lesson showing so clearly how to do it and with such helpful video segments. Can larger batches be made and frozen or will it harm the milky texture and change the flavor? Thanks for making all the effort to share this.
Hlo mam very good way for make soya milk.amazing video.Can you tell me how many days we can store this milk after making it and how much temperature to store it.pls reply me.
… what’s the reason you don’t add water to the water that the nuts soak in instead of throwing that water out?
You don’t rinse them so is that just wasting water?
I would suggest soaking and then boiling for at least 15 minutes, the soaking removes phytates and other anti nutrients… Soy even when organic is notorious for causing many gut issues due to these ant nutrients… Just because it’s quicker to make instantly doesn’t mean it should be done.
Yes i want to see you again n again…
Kindly make more vegan recipes… Thank you
Trying to make homemade soy milk and tofu for the first time! Wish me luck!
Just one more comment. You may want to change the title for it isn’t zero waste. The skins go into the compost and the soybean solids can be used for cookies and other cooking recipes but it seems you just compost it. TIP: if a film forms on the top while cooking your soy milk, you can skim it and use it as an egg substitute.
Is there a substitution you can suggest for the citric acid in the mac n cheese recipe?
I absolutely hate the process of removing the hull/skin of the soybeans.
Good content, but i’m vegan for the animals, the environment and my hatred of plants. Fuck my arteries.
4:53 known as “okara” https://www.chopstickchronicles.com/unohana-sauteed-okara-vegetables/
Nice job, but it was kind of gross seeing you without gloves and trying to put that bag on your head. I will try it though.
Hello!! How are you?? one question please… I just dont understand how its said one cup soy milk is about 8 grams protein… recipes call for 85grams of soybeans and after soaking and unpeeling, to blend with 8 CUPS OF WATER?! Look:
85 grams soy: about 37 grams protein
37/8 cups= 4,6 grams protein per cup. And this would be WITHOUT straining!!
Or is it because when you strain, what’s left in the milk is basically pure protein? and what’s left as pulp is… what? Fiber and whatever else it has? It’s just… how are we always seeing a cup is 80-90 calories?
85 grams soy= 368 calories
368/8 = 46 calories per cup
Haha sorry!! It’s just I cant understand the logic of soy milk nutrition information ��
4:52 that is called Okara in Japanese, you can use that to make couscous or deep fried croquettes
I forget the soybeans for months in the fridge ،is it bad to use it?��
Great tutorial. Curious why you advise against freezing in a glass jar? I freeze things in glass all the time. The trick is just to leave a bit of headspace to allow for expansion.
Does this work; just getting some sweet cooked bean and put some normal milk and crush it and drink it:|
I have a question, if I’m planning on making this milk into tofu should I heat it for the minimum amount of time for the highest amount of protein? Or it doesn’t matter
He made this pose on the thumbnail on purpose. I bet it!
The guy is a genius!
I cook my almond milk, it tastes nicer and lasts longer without upset stomach.
Tofu is made of baby soy beans that were separated from their mother soy beans change my mind
You wear a plastic banded watch and a plastic blender and plastic water heating pot. Furthermore you’re using the wrong stuff altogether to “ fortify” your milk. Do some research on those products and you’ll soon learn.
I dont know about milk bags but making this with cheesecloth is an exercise in futility. It’s the second time I’ve done this recipe (the last time was last year and was such a catastrophe that I had to wait a whole year to try it again) and now it’s the same all over again. The blended soy paste simply does not sieve through the cheesecloth (no matter if I put only one layer or several), and pressing eventually just explodes the whole bag. It takes me about an hour to process the 4-5 cups of beans I’ve soaked to ultimately end up with like 2 cups of juice max
Maybe this works better with a milk bag but with cheesecloth this is just unusable
What if you don’t drain and just drink after blend and boiling?
Do you think the flavor is noticeably better than the usual soaking method? Curious to try if it really is, I wasn’t fond of the flavor with the long soak, wasn’t really worth the trouble, but would still love to save the bucks and make it fresh without all the additives. Your channel is awesome Mary, I have always been a flavor “whore” and especially love learning about new ingredients and cuisines. I have always gone to Asian, Indian, and other ethnic groceries and experimented with new ingredients, but you make is so easy! Subbed!
Not kidding, but this one of the best vegan channels with recipes!:)
This is awesome because store bought nut milks have TONS of sodium! Buyers beware….. Right?
can you cook the beans first and then pulverize them? I’m not sure what the difference would be. I’m actually looking for a tofu press since I came to realize how easy tofu is to make, but would the byproduct of the pressed, cooked and blended beans be the same as soy milk? Just curious before I do something stupid.
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
My husband can only drink soy. I can’t wait to make this today or tomorrow. But why can’t I just use a fine messy sieve? Instead of bag or cheese cloth?
What do you mean by zero waste? Wasted my time watching this zero waste soy milk recipe
I was thinking of making a cheesecake out of okara but I’m not sure about the exact recipe. Could you help me, Please?
Wow, it’s true. When we make our own soy milk we get some skin in the game. I used Mexican jumping beans by mistake and ended up with a shake.
How does homemade soymilk compare to store bought, in regards to flavor and texture? Is homemade creamier? I hear you say the homemade soymilk is beany, does that mean it substantially has a more pungent bean flavor compared to store bought?
Sanitary point; at 3:57, do NOT put the filter bag on your head before use. A proper hair net is best.
1/2 cup to 2 cups is not 1 part almonds to 2 cups water; that would require 1 cup almonds rather than 1/2 cup. More like 1 part almonds to 4 parts water, a ‘part’ being set by the 1/2 cup of almonds. I’m trying to turn the video instructions into text and finding it pretty tricky to express procedure clearly myself. Appreciate the video.
Use raw almond butter and you can make almond milk in a flash… Try it..No nut bag to use…
In this new video you didn’t remove the back of the beans after boiling before you blended why?
I thought you HAD TO soak soy beans over night to make it safe, does this mean that is not true? Or is the bringing it to a boil taking the place of that soak. I once made my family sick on soy milk by not soaking and i’m trying to be careful to figure it out this time
Unfortunately, the only plant milks I can stand are oat and soy. Almond milk is despicable. Of course soy had to be the hardest to make.
Can i skip the soaking for 1-2 days step? I have no patient to wait ��
why you throw away the pulp/fiber? are you eating too much fiber? that will be 100gr
Cereal and water is better then cereal and milk. Not lie. Try it. You know you want to. Get some cold water and pour it in a bowl w/cereal. You’ll not regret it!
Why are you cooking the milk? I’m a raw vegan and never heard of cooking the milk prior to drinking. Thanks
You can only put “teblets” in your milk. The one that are film-coated/ other types of pills won’t get absorbed so well
I think you have to cook the soybeans after soaking… they’re raw before cooking, like any other bean. either way, good message �� I approve
1 cup of water is 250 mL so 3 would be.75L not 1.5L unless you were counting the water you used in the beginning as well
For those who don’t do pills �� You can supplement with powdered organic supplements.
So you don’t need to bleach it with chemicals to hide the blood and somatic cells? Cool!
Hi Margaret, I enjoyed the video and thank you for posting. I do have one question, how long does the soy milk last before and after adding the vitamin supplements? Thank you in advance for answering the question. Like your new hair color, btw.
Need to be using Laura Soybeans, those are the kind of soybeans that make good tasting soymilk, not beany. Laura Soybeans.
I’m lucky to have coconut milk here for cheap. I’ve ditched cow’s milk for 3 months now.
I would love to see you make a vegan gypsy tart, I absolutely love these tarts and it makes me sad that i can no longer eat them because of the condensed milk ingredient:(
Great Video ❣️I’m always buying different nut mills & some
Have caused well it may be almond
Milk…
Inflammation… Def Going to vlog about tying YourRecipes. Love&Light Sheri Morgan
Is this actually cost-effective? Like how much milk can you get out of 1kg of soy beans?
Oh shit. Living healthy means not working/having a career at all. You will be working on preparing your healthy foods round the clock
what about adding some vitamin A thats its nature’s preservative? It will help to store the milk for more time and it will give some vitamin A to the milk.
Hey Mary, is dehulling the soy bean actually unnecessary and in what way will it affect the final product and the okara if you dont dehull?
Ok but when do we have to rape, abuse, torture and then slit the almonds throats? This is not authentic and my cultural heritage tells me I mustn’t drink this.
Hi there! I love your presentations! Sir, I am wondering if you have made this milk/ tofu with Oat Milk? And if so do you have a presentation for using oats instead? Or does that even work into a tofu lol ��
Thanks!
Beneita��
This seems too quick and simple!
Is 2 minutes of boiling it from dry enough? What about the peels? You didnt peel it!
Hi Guilt Free TV, Thanks for this Organic Homemade Soy Milk recipe!
Thanks for posting this, additionally the remaining pulp (called “okara”) can be used in a variety of recipes. I use it in tortillas (equal parts okara and whole grain flour) and vegan crab cakes.
I would suggest a soy milk maker. Much faster process. Basically measure dry or soaked beans and add water. That’s it. Cost me 240 dollars for a good machine and within 7 months I was able to make up for the cost of the machine by NOT buying soy milk. A bag of beans cost me 7 dollars and has lasted over a year. It cost me less than a dollar to make two gallons.
Is the pot you coked the milk in from an Instant Pot? If so, are there any steps that can happen in the Instant Pot? Have you tries making yogurt from the milk, again can be done in Instant Pot.
Great, interesting video! May I ask you whether you ever tried to make soy yogurt from that soy milk? In particular, I’d like to know which the optimal water to dry beans ratio…thanks!!!
Thank you for this recipe! It’s needed as I am running out of shelf stable plant milk and most stores are not stocked in Orange County CA. Where do you buy your soybeans? The quality of the ones in the video looks amazing:)
Yeah so I remember reading that, by not soaking overnight you can prevent the fermentation and it wouldn’t be that bitter.
If you buy it in the store, do you need to buy the organic soymilk?
I got a similar 2 pound bag of organic soybeans for 2 bucks at an Asian supermarket. It was an amazing find.
My soy milk tastes kinda like Chinese food. Does anybody else find this to be the case?
Thanks love, finally found a soy bean recipe with more than 2 ingredients subbed…lol
Sorry? But which part of it is zero waste? She just add some extra ingredients.. but as i can see, it was just a regular preparation of soymilk?:(
Update! Don’t worry about the skins! It doesn’t make much difference to the soy milk. It does keep more fiber in your leftover okara though.
I noticed you also skipped the step to remove the skin. I was wondering earlier, what’s the point of removing the skin since the milk will be drained anyway?
To me the soy milk tastes and smells much better if I cook the beans first and then blend it.
Love your work, Mary, thanks! Could you do a few okara recipes? And, yes please for the beancurd tutorial! Thanks again for sharing all you have tested and perfected!
Thank you Thank you Thank you!!! after making soy milk a few times which tasted horrible, I saw this video and this time it was so much better,it actually tastes good! I soaked them overnight and then boiled for 10-15 minutes.could you make a video on soy yogurt?that uses probiotics
I feel hurt about your comments against plastic I’m a polymer chemist
I just got a Soybella soy milk maker. Do you think I can add the xantham gum to that before I turn it on?
Thank you for the recipe. Please include a tutorial on Yuba. Cheers from Be’er Sheva, Israel.
Zero waste soy milk? I thought you were going to do something with the puréed beans ��
My recipe is 1/3 dry soy beans to 4 cups water and is very creamy. I am surprised you used 2 cups! So expensive
Thank you ma for this great video. Since I got so sick that the doctor told me to be making and taking soya milk, I kept searching YouTube to see how I can make it myself. Although I have been making, I really find your video so informative… I also want to know which natural sweetener will be good in this homemade soya milk. I have been using sugar which is not good for me at all. I need you to tell me any good natural sweetener that I can use to enjoy this drink with no health risk. Thanks.
For some reason this method of making soup milk is working more consistent for me. Made several batches already.
Wtf?! Cheap crappy bleached table salt?! Cheap toxic refined sugar (more addictive than heroin or crack cocaine)?! Stomach irritating Xanthan gum?! Ground up synthetic vitamins?! Wot are you DOING lady??! I have to laugh otherwise I’ll just scream! ������������������
Shouldn’t the soy milk actually boil to break up the toxins?
Really enjoyed that ����. Have never thought about Fortifying the Milks tho. Its so easy. Just awesome. Thank You. And A New Subbie ������
Thank you so much! So easy! And you’re such a character your videos are fun to watch
Unless I have missed something, there is most definitely waste here: what happens with the parts that do not end up in the milk? Do they get meditated out of existence or something? What happens with the plastic containers of the supplements (which are totally useless for people who are eating a human-appropriate diet)?
We got a Vita Mix. two minutes on high pulverizes the beans, skin and everything. However, I have been cooking them til the beans were soft. If I just soak the beans then make the milk, I get okara. If I cook til the beans are soft, the milk goes right through the flour sack towel (much finer weave than a nut milk bag.) with no okara. I have a home-made strainer (nylon scoop with holes drilled in it.) I watch how long it takes to drain. and add more water to the batch till it looks right. Even so the milk still gets a bit thicker before I have to make another batch. The bean pulp soaks up moisture. I just add a bit more water. Still tastes good, especially in the morning with a dash of clove, cinnamon and honey.
I have read some studies that say that all additives (sugar and other) should be added after cooking because they interact with some soy ingredients creating an unhealthy compound…
I soak soy for 24 hours and more, with little apple vinegar. I rinse, I peel off the shells, then I cook in water for 15 minutes. Drain, flush, put in a blender, for 1 cup of soybeans I put 5 cups of water, and add 2 dates, little vanilla, and blend for 1 minute. And squeeze through the gauze. And often, through a strainer. I put into a jug and hold in the fridge, for up to 5 days.
Using plastic kettle to boil water and pouring the hot boiling water into the plastic blender and then complain about the plasticky strainer?
I thought this was a video about making soymilk but I guess it’s just a VERY LONG COMMERCIAL about these nutbags.
you actually touched that nut bag to you hair? Gross, dust mites in you milk
Thank you! I tried this recipe sort of. I added half the sugar and no vanilla it is still too sweet for me. I also did not add vitamins to mine. Otherwise easy and a great product.
I use the okara in a freaky good invented recipe. Added about a half a cup of ground up dry mushrooms, some spices, some vegan chicken flavoured soup base and about 3/4 of a cup of gluten flour, stir this all up and then add a little water so it sticks together. Shape into patties. Fry in sunflower oil on medium heat until they are darker golden. I then brush on some ketchup. Crunchy, chewy, textural, meaty, filling and basically almost costless if you are making your own milk.
Oops! Your Hemp Nut Bag is no longer available? Would the Cotton Substitution be similar and easy draining as well? Or could we use a better Thickener than Xanthan Gum? Maybe Lecithin Powder? Thank you!
I really appreciated this tutorial! And since I don’t have a nut milk bag, I now know which ones to look for and which ones to avoid.
Hello, yes a very good idea to make your own soy milk – I certainly do.
Fortifying is an interesting idea, but it should be noted that vitamin B 12 is destroyed by heat and so adding after the soy milk is cold would be more beneficial.
I cook my beans after 24 hours of soaking and then make the milk as I find it has a less ‘beanie’ flavor, just something to try.
Do you have a Music credit? I just wondered who the music was produced by.
Thank you for making the video and have a great day. ��
Thank you!
I’ve made rice, brown rice, & almond milk YouTube vids; never realizing soy milk manufacturing proces was so easy.
Thank you Jeff!
Do yourself a favor n don’t follow this recipe. It keeps coming up on my suggestions n I cringe every time. Find s different recipe this does more harm than good.
I used cheese cloth my first time around too and it was a disaster ���������� the nut milk bag is important and don’t let anyone tell you otherwise ����
Hi Mary, thanks for your video. I made soy milk several times and now totally fed up with failure. Either the soy bean milk is raw( not cooked through) or the soy bean milk is too diluted and tasted beany. Your method seems make sense and I am going to try, again! P.S. the raw soy bean milk I made was a nightmare and caused my tummy upset for one whole.��
Do you taste the supplements that you added to the milk? Thank you in advance for responding.
why you put in healthy natural soy milk with all kind junks substitute vitamin
Look for a recipe for mungo bean cake for me one of the best ways to use the okara ��
This is different type of soyabean i didnt saw but i studied it has 40%protein if children would not like drink milk substitute it.it lactose free and cholesterol free but its taste not like diary milk but it has own taste
This Lady is a Liar and say that the bag drain faster not true, just lying
My word, people can be so critical. I made soy milk a few weeks ago for the first time with a different tutorial. I was disappointed in the beanie flavor so I’m excited to try your suggestions about the skins and blending it with boiling water. Although, I add no supplements. I use mine to make yogurt. Thanks so much for taking the time to make this. Awesome job.
THAT SOY MILK LOOKS LIKE THE FUNGUS PUS BETWEEN MY GRANDMAS INFECTED TOES
Thank you Mary! Looking forward to making soy milk and bypass the whole carton production business!
Wow and I just noticed your title of the video says zero waste. WHAT?
I have boiled it for 30min and still very untasty �� Why is this so? Can anyone advise pls?
Hi I really appreciate and enjoy your videos, but for the sake of your ���� UK / European subscribers could you please give amounts in ml or grams because “cups ” come in all different sizes, thanks so much Carol
Anyone know if u are supposed to blend longer than a minute? I ended of with a nonexistent piece of tofu after following this soy milk recipe and a bunch of okara.
You can use the pulp. It’s really the best part. High in protein and fiber. There is a lot you can do with it really a shame your composting it. Some farmer put in a lit of resources and your throwing the bulk of it away.
Made soya milk remain fresh for how long in the refrigerator
What, no overnight soaking??! That’s usually my biggest hurdle to overcome, Thank you!! ��
adding pills to your drink? eww! just eat stuff that contains those, not pills that claims contain VIT B lol ewww nice tutorial though
Hi I just made a batch. I used my juicer to squeeze out every drop. Worked great and fast!
I freeze in glass jars all the time. You just need to leave enough space for expansion. Many canning jars even have a “freeze line” to show where to fill them to. Love the video though!
My soy milk curdled while boiling. All thick and lumpy. What could have caused that to happen?
Great Video…Thanks Very Much. I’m going to try this recipe. But, even if your kettle is non BPA and so on, you are going to get some comments if you pro-port yourself to be Vegan. Also, using water that is boiled gets rid of about 1/3 of the chlorine and not much else as far as metal deposits go…not a good look for a Vegan. Lastly, do you really think white sugar (which is the most processed) is a good option for a Vegan video. Have you thought of trying less processed alternatives like Stevia or Honey? Even Molasses is far less processed than white sugar. Just a few thoughts to consider.
P.S. I am very health conscious and have lived on very controlled diets such as Vegetarian and Vegan. So, I am not completely speaking out of Left field.
Thank you for sharing your way of making soya milk. I just tried it and used regular stainless steel sieve to let it drip naturally without squeezing because I then used the wet okara to make flat bread with gluten free flour of equal ratio. ��.
Mam I prepared soymilk exact like your video…but after consuming it I felt lot of burning sensation in stomach….
N felt uncomfortable….
Later I have mixed lot of water…sugar but still I felt the same
I am using soyfit from bazar past one and half year but never felt like this
Please tell me the reason….and how can it could be better
This is a great way to avoid plastic waste between this recipe and the tofu.
I wasted a lot of money buying from the store when I could actually make it myself!!
Question, can we use a natural powder of soy, almond, etc? Will the result still be the same?
I’ve seen some other vids and some tips would b to add all sugar after boiling and not before. because of some weird reaction. also the vanilla was a great idea! also y did u decide to add boiled water instead of cold water when blending? Why not blend with cold water then boil the mixture 15 mins then cook strain and add all these extras? also some ppl just boiled it and blended and drank the whole thing without straining. Would this give a bad taste rather than more of a commercial taste?
What a bloody hypocrite! You like the hemp clothe because it’s not made of plastic, you need a new boiler (kettle) because it’s plastic? Your watch is plastic, your sugar bowl is plastic, blender, salt container and just about everything else in your kitchen is plastic. You are a weekend Eco worrior or simply put a FAKE
WOW..YADA YADA…All about the milk bag for crying out loud.
Don’t be a hypocrite. You cook in a metal pot and you’re blending in a plastic blender.
Just say you love the idea of using the rafia bag.
Draining faster? We’re not in a hurry. Come on girl.
Don’t be a hypocrite. You cook in a metal pot and you’re blending in a plastic blender.
Just say you love the idea of using the rafia bag.
Draining faster? We’re not in a hurry. Come on girl.
Why should we buy organic almonds? Here is why… In 2007 it became illegal to sell RAW almonds. The “raw” almonds we buy nowadays are PASTEURIZED. However, pasteurization is done by fumigating almonds with PROPYLENE OXID or PPO. PPO is classified by the CDC and the United States Environmental Protection Agency as a probable human CARCINOGEN. FOODS that are presently treated with PPO are almonds, sunflower seeds, flax seeds, chia seeds, walnuts, hazelnuts, cocoa, Brazil nuts, pecans, pistachios, cashews, sun-dried tomatoes, dried apricots, dried strawberries, dried blueberries, dried spices and herbs. The ORGANIC counterparts are supposedly STEAM-TREATED, which is better, but more expensive. ROASTED ALMONDS or nuts aren’t pasteurized, but they aren’t the solution either. Roasting damages the healthy fats that are vulnerable to oxidation. Oxidation makes nuts rancid and rancid oils cause cancer and inflammation.
Greetings dear person, please take a moment to read this important message:
Falun Dafa (or Falun Gong) is a spiritual cultivation practice for mind and body that is widely spreading in the world, it is based on the principles of the Universe:
真 Truthfulness
善 Compassion
忍 Forbearance
It includes gentle exercises and meditation. It helped millions of people to regain health, peace of mind and obtain spiritual fulfillment. Since 1999 this peaceful practice has been brutally persecuted by the CCP in Mainland China. People are being killed, tortured, put into labor camps and have organs harvested from live people, simply because of their belief. Many Falun Gong practitioners have died from torture at the hands of CCP in the past 18 years. More than 100 million people around the world practice Falun Gong.
People ask how can they help; Just spreading awareness is a big help. Let your family and friends know about the persecution. Many people invest money in China without being aware what it is used for. Many products that are coming from China are made by prisoners in the most pitiable conditions.
Thanks for the advice regarding xantham gum! I’ve been avoiding using it because it’s so easy (for me) to mess up. Thanks for sharing.
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
Interesting. I’ll file this video in the bunker next to the flint knapping, rope making, and basket weaving videos. Thank goodness for the Mod in ModVegan.
Thank you for your awesome recipe! I love that you fortified the milk yourself. I can’t wait to try this out on my own. Don’t worry about all the other commentary, what’s important is that we’re all doing our part and it’s OK that you have some things that are plastic. Every little bit counts. <3
I made it and it was very beany tasting for a while and I let it simmer and it reduced in half. Still tasted beany.
@Mary’s Test Kitchen I tried the recipe today, when I blended it, it didn’t come out as milky as yours and when I boiled it, it was poridge like( suspension like, I don’t know how exactly to describe it) any idea why it could have happened?
I tried it today and it turned out poridge like. Any idea where it could have gone wrong?
Is it possible to use button mushrooms instead of shittake mushrooms? They’re not available in my country:'(
Removing the skins from the soybeans allows soybean beverage to have a milder, less beany flavor.
Tried making this earlier and my family loved it!!! ���� will make it again tomorrow morning. Thank you soooo much for the simple yet promising process. The soy milk was soooo tasty. ��
So do you have to remove the skin, or does it just make the consistency better?
I think I still buy soy milk at the store. This seems like a huge waste of water
@Mary, you’re the best! Thank you so much for teaching your method. I love it and I have been making soy milk this way at least once a week!
is there any way to replace the milk bag or cheesecloth? i’m social distancing and don’t usually go to the supermarket, but i have a ton of soy beans and i really want to prepare some milk and tofu
Im making it right now and I’m going to add banana and ginger
Hi! Does anyone know what happens if you just cook the beans and pulverize them through to skip the straining stage? Would it taste too weird?
Is mary test kitchen closed it appears the newest recipes our from 2 years ago just curious
I just saw this and learned so much from it. I had tried to make soy milk years ago, but was taught a different method and it came out disgusting so I gave up! Also, I didn”t dream of using almond milk in curries instead of coconut milk. It’s really hard to get coconut milk where I am, so being able to substitute almond would be fantastic. Thanks for this really clear and informative video.
Quick recipe to make soy milk from soy beans. But many other channels say to soak them for upto 8-12 hours. So is there any noticeable difference between these two methods?
And more importantly can soy milk be used like regular milk for preparing other milk related items like tea, coffee etc.
What about fortify with Calcium? How does that work? The only one’s that are fortified with it are the store bought one’s ��
If you know someone who suffers from ulcerative colitis, or other digestive issues, and noone seems to know why, try avoiding soybeans. My wife nearly died, and has struggled for years, and it turns out she is soy intolerant. The problem is people seem to think soy is the cure all to our nutritional needs, but in fact, it’s just another food.
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
Madam there is little smell of beans in milk
What i do to remove it
Please suggest some idea
Nylon is hydrophilic just as the hemp bag, Else you nylon cloths would never wet when you wash. How well it drains is probably more to do with poor size
How exactly is this different from the previous method? I mean, will boiling for 2 minutes do?
I tried making homemade almond milk and didn’t like it much, soy milk is too much work. Oat milk is my go to for homemade milk and I like how it congeals when heated it’s great for making impromptu sweetened condensed plantmilk
Hi! Super cool, definitely trying this soon:)
Question: how long can it stay in the fridge? A week?
Can i reheat back after i put them in the fridge at middle of process?
When almonds are produced animals die and thats sad… https://expand-your-consciousness.com/that-glass-of-almond-milkhoneybees-are-dying-for-you-to-drink-it/
Help! Is it normal to see the soy granules to separate from water mixture during boiling?
Does this milk make good yogurt? I’m been trying to make soy yogurt and so many of the store brand soy milk has too many additives.
Helo, love ur recipes. Could you make a video on how we can make plant based thick yogurt /curd without starter.
but why are you trying to emulate regular milk tho. we know that is a scam why you trying to imitate a scam perpetrated on us
and no packages those tetra packs are not recycled �� looks awesome ��
there is something called 豆浆机 soybean machines it is widely sold in China. it takes 2 steps add soy (dried/soaked) + water and select your options on the machines. 15-25mins. all done
It’s just like the Fairtrade blend with soymilk from scott pilgrim vs the world
Hi, I have a question. Can I make the milk and use it to make tofu when it’s still hot or do I have to let it cool down and then heat it up again and add lemon juice and stuff?
how to make skin tofu? to make some spring roll.. is there a video for that?
Could I make milk from pinto beans or from other beans using this same method you think?
My milk is real frothing is there any way to get rid of that?
Calcium CARBONATE..>>is Limestone >> same as you use for Cement…….STUPID!!!! same a chalk LOL
You are like my internet vegan mom or big sister, ��
Making all this good healthy food for your internet friends lol.
This looks good, I might try it.
O M G I just made this and tasting it at the very end with maple syrup was magical! I haven’t tried the “updated” version but honestly I’m satisfied with this recipe. ��
Check out the Tribest Soyabella. I use mine daily and get to choose what I want to use
You are better in scientific disclosure then milk maker! ������
Any one here used a soy milk maker to make the soy milk automatically
So inthe end it’s an ad for EcoPeaceful. Well, its fine i guess. I learned a lot.
you may wanna soak up the beans overnight before starting the whole process. helps
Can you store the milk on the freezer? Surprised no one asked this and it’s not mentioned in the video, cause it makes sense as you will have it more on demand. Great video!
Are you Filipina? you sound like a call center agent…you’re English voice and English is awesome by the way.
Is it ok to boil the whole thing and then strain it? Or does texture and flavor for tofu change this way?
Add the vanilla after you’re done cooking it otherwise the vanilla will evaporate
“Soy is horrible for men can increase oestrogen levels better choosing almond or coconut milk”
said one comment below. I dont know if the ‘soy boy’ slur is true, I’ve read the type of oestrogen is different. Anyhow i had to stop using soy milk as it gave me uncontrollable wind and explosive crapping. Now gone over to home-made oat milk!
What do you do with leftover skin of almonds? I think they are mostly phytates, so there might be a health benefit of eating them. What do u think?
At what age did you strip the baby soyabeans from their mothers?
so I can just wash the dry soya beans, then boil them for minutes, blend it + squeeze it with bag or use juicer, then cook it and done?
boil the dry bean instead of soak it overnight for 10-16 hours?
I shall try, see whats the difference, and if thats another great time saving option:)
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
Sorry to say but the title “Ultimate Zero Waste Soy Milk Recipe” is misleading.
The hull is discarded AND the soy pulp (after blending) is also discarded, presumably.
And it’s funny that soy milk (in your tutorial) is used more as a carrier for the plethora of vitamins that were added later.
BTW, soymilk already provides a lot of calcium (about 50% more than milk). Just saying.
thx dear, my new fav vegan channel, wish I had more whole food plant based friends to share these recipes
Bonjour what about the nutritional valeur? I need to know them cause diabety?
My mother would have called this wasteful. She always but the okara back in the blender and added water, repeating the straining process until the okara started to lose its color. 2 cups of beans was generally enough to make a large pot of soymilk, or about 3-4 liters.
this women should be locked in a closet. Never let her out. This is straight confusion. Never does this women give you total water to beans. Why?? does this women not see this.
100% soy mouth is a thing, look at the thumbnail. Eat omnivores.
Hello!! How are you?? one question please… I just dont understand how its said one cup soy milk is about 8 grams protein… recipes call for 85grams of soybeans and after soaking and unpeeling, to blend with 8 CUPS OF WATER?! Look:
85 grams soy: about 37 grams protein
37/8 cups= 4,6 grams protein per cup. And this would be WITHOUT straining!!
Or is it because when you strain, what’s left in the milk is basically pure protein? and what’s left as pulp is… what? Fiber and whatever else it has? It’s just… how are we always seeing a cup is 80-90 calories?
85 grams soy= 368 calories
368/8 = 46 calories per cup
Haha sorry!! It’s just I cant understand the logic of soy milk nutrition information ��
Can you make a video on which seeds you can fry/roast and how to do it, it’s sort of healthy snack, thank you. Keep doing what you doin, you are great role-model and inspiration of healthy eating and lifestyle, I personally look up to you.
This channel deserves more subscribers! Thanks for the video.
I made this with pinto beans and it turned out great!
Thank you so much for this recipe.
It was super helpful! ��
I also followed the tofu-making recipe that is after this one and it also came out great.
I’m so happy I found this webpage
You might just put the nut milk bag w the soy pulp underneath a weight so it will drain out for a couple hours and have it suspended over the collection bowl. Find a colander that will set on a bowl w room for the draining milk. Put the bag in the colander and put a weight on the bag. The weight will slowly push the liquid out in a couple of hours. That is how I used to make kad or curd before I went vegan. You can use the mash or nut meal for other things like patties or cakes. Thanks for great video! I subscribed long ago and “like” all your videos!
I got to the point where I was to strain the initial blend into the jelly bag. It came out (maybe) Okara and COMPLETELY CLEAR water, not MILK. What the heck did I do wrong?
I dumped the “okara” back into the rest of the blended stuff and tried to just coagulate THAT. It didn’t work.
1. I used beans from the feed mill.
2. I soaked overnight, and then blended.
3. I boiled them then simmered them for about fifteen minutes.
Help?
does anyone else prefer the other recipe of Mary’s for soy milk? I find soaking the soya beans makes for a creamier milk
Hi Mary I made soy milk using your recipe yesterday it tasted amazing!!!! However this morning when I poured my self a cup the milk was a little thick and starchy I shaked the bottle before pouring could it be that? I tried to leave the milk to settle but no luck. Please help.
Can you make it for a week worth batch and store in fridge? Will the soy milk split when I reheat it?
is there not a poisin in the beans when they are not soaked for 8 hours?
Yes, I accidentally doubled the metric estimate! 3 cups is like 720 ml. My bad. As you can see I was just fumbling through the whole process XD
think you put a lot of effort into your videos and i really hope you like get a shizz ton of growth on this channel <3
I soak,then pressure cook the beans. Once cool,I rinse,remove skins and throw them in my oats or blend for soymilk. Different way, same end product. ��
Thank you for this video. Please can a combination of salt, honey and cinnamon be added as the basics to get the basic taste? Wondering if these are healthy together?
That soy pulp is called okara. The way you make it, the okara is raw, so it would have to be cooked to use in a recipe or eaten in any way. If you leave the okara in the soy milk when you cook it and strain afterward, it doesn’t require a nut bag, only a strainer. The liquid drains through easily. Though that may depend on how much you blended the beans. Anyway, okara is very healthy, it’s most of the soy bean. I make brownies that are one of, like, 5 recipes to use okara you’ll find if you google it.
Thanks for the recipe. I do have a couple questions. First, your recipe does not say so, but if I boil one cup of soybeans, when I go to mix them with water it is going to be much more than one cup of beans now, I had three cups of beans after boiling. Should it be, one cup of soaked (or
boiled) soybeans to five cups of water or one cup of raw soybeans, boil them and add all of these beans (now several cups) to the five cups of water? I hope that makes sense.
Also, the recipe says that I should simmer the strained soymilk for 10-20 minutes, but the video shows the milk boiling and several people in the comments mention boiling it too. Should I boil the soymilk? So far, I have found your soymilk recipes to be the best-tasting soymilk I have made. Thanks.
Or you can just… Eat the beans you know. I mean the nutrition isn’t increasing if you make it into milk.
Could have just made a kick ass stew instead. Now you have beany milk and excess soybean pulp to make stuff increasing workload and wasting time which you could have used to do something productive.
you can also use a paints strainer to strain your vegan milks. don’t forget to wash the brand new paint strainer before you use it.
There is also the traditional way of same day soaking soybeans-on high heat boil in water for 1-2 minutes, remove from heat, cover & let soak 1-4 hours. Maybe that can be used to make tofu too.
Hello and thank you for the video. When did you remove skins?
Hi just seen your very clear and informative video. We are very keen to try the recipe out to avoid packaging and supermarket prices. Could you give the quantity of soy beans used, water needed and how much milk was produced from this? Many thanks for sharing.
I would appreciate if someone would tell me Why my soy milk curdled in the fridge the following day? First day it was great I was so happy with the result, but the next day it was thick and gloppy. ��. What went wrong?
Can you do one for what to do with okara? I’m very interested!
Hello!! How are you?? one question please… I just dont understand how its said one cup soy milk is about 8 grams protein… recipes call for 85grams of soybeans and after soaking and unpeeling, to blend with 8 CUPS OF WATER?! Look:
85 grams soy: about 37 grams protein
37/8 cups= 4,6 grams protein per cup. And this would be WITHOUT straining!!
Or is it because when you strain, what’s left in the milk is basically pure protein? and what’s left as pulp is… what? Fiber and whatever else it has? It’s just… how are we always seeing a cup is 80-90 calories?
85 grams soy= 368 calories
368/8 = 46 calories per cup
Haha sorry!! It’s just I cant understand the logic of soy milk nutrition information ��
U dont peel the skin of soya beans? The skin is not good for pancreas. My doctor said that
Not zero waste if you throw away the husks, you don’t need to do this or strain the beans. Whole bean milk is the best and so much quicker.
Good tools make best tasks, any tasks. Thankyou from Spain for sharing.
I just use the milk as is and don’t use the nut bag i need all the calories i can get.
ahhhhh… thank you so much
soaking and peeling is in an insane amount of work for all the soy milk I drink
will give this a try and hopefully it tastes amazing:)
Cholesterol is important.
-build the structure of cell membranes.
-make hormones like oestrogen, testosterone and adrenal hormones.
-help your metabolism work efficiently, for example, cholesterol is essential for your body to produce vitamin D.
-produce bile acids, which help the body digest fat and absorb important nutrients.
If you had no cholesterol in your body you would be dead. No cells, no bone structure, no muscles, no hormones, no sex, no reproductive system, no digestion, no brain function, no memory, no nerve endings, no movement, no human life – nothing without cholesterol. It is utterly vital and we die instantly without it.
Thanks for this, Mary How many blocks of firm tofu with this one batch of milk make?
nice soy milk… but you are too obsess with anti plastic… probally next time u need to buy a glass blender with a glass lid……��
The hemp bags are not available at the moment �� I added to my Wish List ��
Hello, Mary, have you ever tried to make soy yogurt from this soy milk?
Sorry to say there’s nothing new here. I have two home soymilk makers, the last one I got was $45 and well worth it. The clean up is just rinse, the seperation is just strain through a fine metal strainer. I usaed the blender method and won’t go back to it, it’s alot of work and mess compared to the soymilk machine.
“You don’t want to squeeze too hard and break your nut bag.”
words of wisdom right there
thanks very much. I made soy milk first time at home and found it doable too. Can you please tell what best can be used to sweeten milk when making tea. I used jaggery after switching off the flame and it curdled twice. Third time i added honey and removed from the flame as soon as i felt it could curdle. I want to use a safe and healthy option and not sugar.
when i try to make the soy milk the white seperates from the liquid and you get that nasty texture like when you put soy milk in hot coffee.. what am i doing wrong?
Just finished trying out this recipe. After simmering for 20 min. i ended up with only 1.5 cups of milk and the skin on top never disolved back into the liquid. Help!!!
I heard because of its estrogen hormone it increases breast size & I don’t want to increase my breast size so does this milk increase it if one glass in breakfast is taken everyday. Plz tell
Recently discovered soy milk cold noodle soup… ������… my hubbs fav… then I stumble on this today. Could easily be our next favorite.. I can not wait to try this twist. And I def have everything to make it with including the beans for fresh soy milk.
I think you do amazing vegan work here. I dont comment very often but I love that you know how to share smaller recipies portions… I tend to cook enough for a small school. Lol. I am trying to control that. ������
Is there anything i can add to the milk that will make it last longer??
Love this! I used to make our own milk when my daughter was small, I’m getting back to it, because you can make so many things with it. I do hope you are not boiling it in an Aluminium pot!?
You can totally use nonsterile or sterile medical gauze if you have it at home. Don’t have to wory about alergens eather. Can’t get cleaner than that.
Wait, you didn’t need to soak it and you didnt pick out the skin or did i miss it? Did you notice any taste difference, please answer honestly.
Such a healthy product but the sugar. Have you tried dates. Soak blend makes liquid or puree. Healthy happy eating. Craig
Why bother taking the shells off of the beans are strained? Or is it cause were about to use the dry leftover in some other recipe?
I didn’t find your recipe very easy to follow. For example, what if you want to measure the ratio between soaked beans to water?
Could you dry out the pulp and use it as soy milk powder? I know some recipes call for milk power and I need to find a way to make it from the soy beans. Thanks so much for your time and help.
why do you boil it? Is that any different than letting it soak(as shown in other tutorials)? Does boiling it minimize the entire process time?
Just discovered this channel. Super excited to try the recipes ����
Vegan day: 9835: Drank “milk” again but Milk cravings still there. I dOn’T unDeRsTanD
I tried you first method yesterday and it didn’t work. when boiling the milk it separate the soy from the water. I let it sit for couple of minutes and all the soy when to the bottom and the water on top. pleeeeease help me!! I bought 2 kg of soy beans and I already soak them all. I don’t want to waste food.
Jesus, this milk has more ingredients than the ones you buy in the store. It is supposed to be simple. That is how oriental recipes get bastardized by people who think they know better.
This is so not working the soy did not blend but chopped becuas there were so hard i prefer the other video with soeking works%100 but this was a failuar
Fast for business! <3 Just what I was looking for to have for my soon brand new business. #Vegan <3 ∆∆∆ <(())>
This is great but I am pretty lazy. It takes a lot of time so I bought a terrific and less expensive soy milk (and other stuff) maker. ALL stainless steel, easy to clean and way less expensive than so many others. I’be been using it for a year now and doing great. I make soy milk and my own yogurt; going to try the tofu recipe from Mary soon. On amazon: https://www.amazon.com/Gourmet-SELF-CLEANING-Automatic-Maker-Juicer/dp/B009Y8TWNK/ref=as_sl_pc_qf_sp_asin_til?tag=wholefoods4he-20&linkCode=w00&linkId=045697829efcc3901077faa3807fbc93&creativeASIN=B009Y8TWNK
I just found this video and I really enjoyed it. Today was my first attempt at soy milk and I’d like to make a couple of comments for those trying this for the first time.
1) Buy a milk bag. I tried cheesecloth and I never could get the right number of layers. I found I either didn’t have any straining at all, or I had so much the cheesecloth layers hit “critical pressure” before exploding out of a ton of holes making a huge mess. I never was able to get my Okara to come out as dry and crumbly as yours. it was wet using cheesecloth so I am going to buy a milk bag.
2) When you see it starting to steam, thats when you turn the heat down. If you try to wait for it to boil before you turn it down you will get a super mega foaming surprise of doom making an entire mess of your counter.:( I strongly recommend using a pot that holds at LEAST 4 times the volume of what you are going to put in and WATCH IT CAREFULLY. That first foam up you have very little wiggle room to go from controlled foam to mess.
3) My milk turned out “thicker” than what I see in the video. This of course could have been not using enough water for the beans I was using or my straining method let too much Okara through into my milk. Its really no harm done, just add water.:)
4) TASTE, TASTE TASTE! I started tasting about 15 minutes in on the reduced heat and its fun to taste the way the milk changes. When it cooks the smell reminds me a lot of cream of wheat cooking and I found my sweet spot for it around 40 minutes in. IT IS DELICIOUS!!!! I tried the maple syrup idea and OMG its like having a maple hot chocolate! The thick, creamy goodness with the maple syrup gave me an idea for all of you over 19: A splash of white rum in it would be a great sunday afternoon drink as we wait for temperatures to warm up.
I think this soy milk is something I’m going to add to my arsenal. The version I made was thick and filling and would be a great base for a breakfast drink as I seem pressed for time in the morning. And for what its worth, this is coming from someone who isn’t a vegetarian or vegan, just someone who eats what tastes good. This tastes good!
Also, I used a portion of the milk to make tofu straight away. I’ll comment on that in your tofu video.
Could I use this recipe with hot, fresh soymilk from my soymilk maker or would I need a different thickener for hot?