Thanks for a great, straight forward video. I hopped on here because my overnight soak is complete & I couldn't remember if I cook or blend next lol. ❤
@@SujataPalMathematicstrader hi there, you can use the pulp that's left behind. It's called okara. Just do a Google search for okara recipes, there are a few ideas.
Yesss trillions of animals are killed still people can't change still they ignor it still no one cares about then still they can't change pls change pls go vegan animals also have lifes if you have humanity show it to some animals why be cruel why eat them kill them and purchase them when we can be kind when we can go vegan and don't be the cause of their death Radhe Radhe
Hi Marjorie, apologies for completely missing your comment. 2 litres of water will be perfect for 250g dry soybeans. If you're interested in reading up about the ingredients, etc, here's my blog article with the full written recipe: www.linsfood.com/homemade-soya-milk-soymilk/
Hi there, you can. But since it'll keep in the fridge for 5 days, you could make a big batch, so it'll last a few days. You'll find the full recipe here, with amounts and so on: www.linsfood.com/homemade-soya-milk-soymilk/
Hi there, 100g soybeans (soya beans) have 36g of protein. On my blog, I give you the nutritional breakdown of a glass of this soya milk: www.linsfood.com/homemade-soya-milk-soymilk/ Click on the "Jump to Recipe" button, then scroll to the bottom of the recipe card for the nutritional info.
Hey Shauntel, you definitely can. Do a Google search and you'll be amazed at the recipes out there, like tempeh, nuggets and so on. It's not an area I specialise in, so you're better off checking out those recipes online.
No, we do the cooking after extracting the milk. The leftover pulp is called okara. Do a Google search online for "okara recipes", you'll find lots of ideas.
Hi there, the recipe on my blog will produce about 1.5 - 2 litres, depending on how much water you use. 200 g dry soya beans (soybeans) 1.5 litres water for soaking 1.5 litres water for blending or 2 litres (8 cups) if you want a thinner milk sweetener of your choice (sugar, honey, molasses) optional, to taste Full written recipe can be found here: www.linsfood.com/homemade-soya-milk-soymilk/
Hi there, it has a nice, creamy flavour. Not sure what you're asking me about converting. If you mean getting used to the flavour, then everyone is different. Try it and see what you think.
@@priyasamria2925 hi there, I'm afraid you have to cook the milk before consuming it, as it contains harmful substances that need to be cooked off. Don't boil it on high heat, just simmer it on low, and the smell might not be too strong.
I made mine this way, but after I simmered, it turned out to be very thick and creamy, almost like jelly custard… do you think it turned into yogurt? Can you tell me what went wrong?
Hi there, it sounds like the soymilk curdled. That would happen if you introduced some sort of acid (vinegar, lemon juice), the way we make yoghurt and cheese. In the absence of an acid, as in your case, the only reason that would have happened is if the heat was too high. Pure soya milk (without stabilisers) doesn't like high temperatures and sudden change in temperatures. If you're making this again, start the fire medium-low and don't let it boil, just simmer. So that's little bubbles at the edge of the saucepan. When it's simmering, reduce the heat to low. I hope that helps. And let me know how it goes.
@@AzlinBloor thank you so much! Yes that has to be the case because it was my first time making soy milk and thus the temperature was too high..I’ll keep this tip of yours in mind for the next batch☺️💕
Yes, it's edible. It's called okara and you can turn it into vegan meatballs, patties, etc. Do a search online for okara recipes, there are quite a few going.
Hi there, that's a great question. The leftover soybean pulp is called okara. I usually just season it and fry it up in patties. If you do a Google search for "okara recipes", you'll see quite a few different ones.
Yes, it ought to foam. YOu can see foam forming as I pour it in the bottle at the end. However, the foam may not be as long lasting as dairy milk. Try it and let me know ho wit goes.
I'm confused about the soybean to water ratio in which I tried 1:5 part and it taste really beany. How much should water do you think i should use for 300g soaked dry soybean to make it like store bought or taste good enough
Hi there, the recipe given states 1 cup soybeans to 6 - 8 cups water. So that's 1:6 or 1:8 for a thinner and lighter milk. Did you add any sugar (or other sweetener)? The soymilk is going to taste beany. The whole idea of making it yourself is that it's only going to have the soybeans, water and whatever sweetener you use, whether sugar or honey. Shop bought soymilk will have added ingredients like vitamins, calcium, sweetener like apple juice, and sometimes also preservatives. Your homemade one is never going to taste like a store bought one. I hope that answers your question.
Hi there, no you can't. The solid remains is called okara, which is what we get also when making tofu. But you can cook it though. Do a Google search for okara recipe ideas.
Hi there, the full recipe is written in the description. BUt here are the ingredient measurements: •200g (1 cup) soya beans (soybeans) •1.5 litres (6 cups) water for soaking •1.5 - 2 litres (6 - 8 cups) water for blending •sugar or honey to taste
HI there, this will depend on the cost of the soybeans. You only need soybeans and water, then whatever sweetener you want to use. I add a little sugar. So looking at the price of organic soybeans here in the UK, they're about 35 pence per 100g, which is roughly what you need for 1 litre of soymilk.
@@nehasahota4268 hi, I'm not sure I understand the second part of your question. As to the first part, I assume you are asking if we have to boil the milk after straining? Answer: like all legumes, soybeans contain lectins, a family of proteins that may be harmful if digested, especially in excess. It depends on the type of lectins. Cooking them for just 10 minutes eliminates the lectins. That's why we cook the milk after straining. Second part of your question, if you are asking if you will gain weight drinking this. Not if you drink in moderation. 250ml of this milk contains about 74 calories and 3 g of fat.
Hi there, 250ml (1 cup) of this milk, without sugar, has only 3g of fat and about 74 calories. So that's not a lot, but of course it will help you long term, along with well balanced diet.
You'll get about 4 - 5 litres, depending on how much you manage to extract when straining. You can head over to the blog article for this video and read more, if you like: www.linsfood.com/homemade-soya-milk-soymilk/
If you click on the description, I give you the full recipe. But you will also find it here on my food blog: www.linsfood.com/homemade-soya-milk-soymilk/
Hi Riley, like all legumes, soybeans contain lectins, a family of proteins that may be harmful if digested, especially in excess. It depends on the type of lectins. Cooking them for just 10 minutes eliminates the lectins. Soybean products, once cooked, are perfectly safe to consume.
They are called soya beans or soybeans. Soy nuts are soybeans that have been roasted. We don't use that for making soya milk/soymilk. We want the raw beans.
Hi Sunny, you'll find more information here: www.linsfood.com/homemade-soya-milk-soymilk/ Briefly, 250ml (1 cup) of this milk, without sugar, has 3g of fat and about 74 calories.
Hi there, there's not much sediment (if any) in the strained soya milk, although this depends on how fine the milk bag or muslin is. Whether you shake it or not is completely up to you. Mine above was completely smooth, so there was no need to shake. But if you do have some that settles at the bottom, then yes, shake it to enjoy the best flavour and nutrients. I hope that helps.
I've never, in all my years of making this, had a rancid smell. I'm not sure why yours has one. Is it past the 5 days? Did you perhaps soak the beans for too long?
If you're asking me if you can use this in coffee and tea, yes you can. Let your coffee cool down a little, then SLOWLY add the soya milk. This is to make sure the fresh soya milk doesn't curdle.
