Thursday

Simple Soy Milk

We have found a simple way to make soy milk.  We started experimenting with soy milk because soy is such a healthy food. We wanted to make it ourselves, because we tasted some of the bottled stuff and it just seemed kinda fake, flavored and sweetened. We prefer the taste of soy milk in it's pure form, when it is freshly made, and has a natural sweet and rich flavor.


We experimented with making soy milk from whole soy beans,  but found that it was very time consuming and messy. When starting from dry beans it is necessary to soak the beans, then run them in a blender, boil them until they foam up (but not over). Ours always seemed to boil over because the pot never seems to want to boil until we turn our attention away, and then does so quickly.
   After a repeated attempts with the whole bean, Jin thought that perhaps we could simply use soy flour and a pressure cooker to make soy milk. It works!

We are using an automatic pressure cooker, because, the older stove top pressure cookers require careful monitoring, and the soy slurry that is being cooked has a lot of fiber that could plug the vent. These factors along with our experience, with pots boiling over, helped us decide that the Automatic Pressure Cooker seemed a little safer because we can just set it, and forget it.
Besides, we already owned an Automatic Pressure Cooker.


We use Full Fat Soy Flour, to make the soy milk, rich and milky. It only takes about a cup or two per batch so a large bag will go a long way.

We asked the guy in the bulk foods department at our local Winco Foods store to order a bag of soy bean flour.  They get it from Bob's Red Mill and it is full fat, and comes in a 35 lb. bag. (Which we have found lasts us about 45 days.)

The other ingredient is water, but the water quality is very important. Hard water, like that which comes our of our well,  has too many minerals in it to effectively absorb the soy fats, and will separate so you end up with a lot of solids, and a very watery yellowish milk like whey.  Since we started getting softer water, from town, the milk comes out much fuller, with the fat molecules suspended in water, instead of sticking to the soybean fibers.  We had a heck of a time until we figured out about the water. Our water quality changes from time to time (we are on a well), so sometimes the milk would be fine, and then later it wouldn't work. We kept trying different cooking times and stuff, and it was very confusing. We haven't had any trouble at all since we changed out water source.
So if you have trouble getting a good batch of soy milk, go find some softer water. (Tap water from town works for us.)

We put a heaping cup of the Soy Flour in to the pressure cooker, whisking in water, until the fluid reaches the MAX line in the pressure cooker.

We always remove any foam generated by exuberant whisking.

Then we just lock on the lid, set the timer to 15 min. and wander off for awhile. . . .

IMPORTANT: When the pressure cooker is finished cooking wait until the pressure escapes naturally, do not tip the weight (or remove it, Yikes) to let off the steam. What will happen if you release the pressure too quickly is the hot pressurized fluids containing all the soy fibers and milky protein strands will start to foam up inside the cooker and spray all over the walls. and modge podge your kitchen.


. . .  when we return the pressure has dropped enough to remove the lid, and  most of the solids have settled to the bottom of the pot. So we ladle off the first two cups while they are nice and hot.


When we experiment with something new we like to have a kind of test run.  Like in this case we started making soy milk from soy flour in a pressure cooker, and drinking it, three batches a day, for thirty days.  That came to about 8 to 10 cups of soy milk a day for each of us.

So after 30 days, here are our observations:

Soy milk is delicious, especially when fresh and warm.

It is really much less expensive to make the soy milk from soy flour. then it is, to buy it in paper-foil cartons. as it turns out since we make it ourselves we drink more of it, so much more, that if we were buying it in cartons, we would have drunk ourselves into the poor house last month.

Soy milk is actually a great food source, we noticed that our cravings for other foods like eggs and grains declined during the experiment.

Our energy levels seemed higher, because we have been getting a lot of stuff done, burning the candle at both ends, and still not getting all that tired recently.

We have read that soy is a good source of magnesium, which is supposed to help combat stress. We have been feeling calmer lately, sleeping well too, soy is loaded with tryptophan, a well known sleep aid. Also there is choline which is good for the brain and we have been having a lot of good ideas lately, perhaps that's why we have been so busy. . . . yet somehow still less stressed out.

Making this simple soy milk is something that we will continue to do, we have formed another habit, and it has become a part of our daily routine.

We make a batch before bedtime, so we can have a fresh hot cup to help us sleep, That leaves some left over to re-heat and drink the next morning, now we are no longer doing morning chores on an empty stomach.  We make a few more batches during the day, which really helps out between meals, because it is such a good energy booster. We have been making and drinking it about four times a day, and don't expect to slow down anytime soon.

We can't stop making it anyway now, because our chickens already expect the pulp. Besides, it tastes so good.

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