Butcher, Baker, Soymilk Maker…

Here’s more info about homemade soy milk.  Just to warn you, it won’t taste like it came out of the Silk carton (no product endorsement here) nor will it last as long!  The taste is umm…very fresh and… natural.  If that doesn’t sound appetizing you can flavor your soymilk with maple syrup, sugar, salt, etc.  Because your homemade soymilk is preservative-free, you can only keep if for about three days in the refrigerator.  The major steps are as follows:

1. Soak soybeans overnight

Soaked soybeans
Soaked soybeans

2. Blend soybeans and drinking water

This blender has a sieve attachment in the center of it.  Very convenient for pre-sieving!
This blender has a sieve attachment in the center of it. Very convenient for pre-sieving!

NB- I read online that soaking and blending the soybeans in boiled water reduces the “beany” taste of homemade soymilk.  I tried it and I agree

3. Sieve the mixture through cheesecloth

The pores of the cheesecloth may get clogged with okara, so rub a spoon over the cloth as you pour.
The pores of the cheesecloth may get clogged with okara, so rub a spoon over the cloth as you pour.

4. Save the pulp that remains after blending and sieving.  That unattractive pulp is actually raw okara- it’s high in fiber and high in protein

5. Boil the sieved soymilk for 5-10 minutes

Boiling soymilk.  It boils over easily, so keep an eye on it!
Boiling soymilk. It boils over easily, so keep an eye on it!

6. Optional step- you can bake or steam your okara to cook with it.  There are many recipes online for okara.  Some include adding it to your baked goods for extra protein or making okara nuggets, as we’ve been doing.  

NB- Okara is soy in a low processed state.  You derive more of the benefits of soy when it has been processed minimally.  So for those of you who eat soy bacon for breakfast, soy turkey for lunch, and soy burgers for dinner..BEWARE!  Consuming soy in this way in unnatural and not really good for you.  Yes, it may be better for you than artery clogging meats but eating vegetarian implies that you eat plant-based foods, not just factory-processed foods.  And if you don’t eat vegetarian, we can all benefit from incorporating plant-based foods i.e. veggies, nuts, grains, legumes, beans, fruits, etc., in our diet.  Need motivation to modify your diet?  Check the link I mentioned at the end of the previous post.

Don’t worry.  We’re not militant vegans, we just enjoy the benefits of a plant-based diet while the option is available, affordable, and convenient for us.  Eating a whole foods diet can be quite cost-effective.  That’s part of how we were able to save our money for travel!

Back to the soymilk making- if this seems like too much work but you drink soymilk regularly, you may want to invest in a soymilk maker.  The process is quicker, simpler, and I read online that the taste is better too!  Also, it produces cooked okara; no need to steam or bake it.  Here are some useful links if you want to make your own soymilk.  To your health!

Basic tutorial for making soymilk

More soymilk making tips

Okara recipes 

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2 thoughts on “Butcher, Baker, Soymilk Maker…

  1. I love it!!!! I swear I want to be with you when you make it. All the homemade goodness is great. It is amazing what you can expirence overseas, that you may not get in the States. To see how poeple live and how they eat and even how they socialize is always a wonderful treat. Your stories make me wish I was with you guys. Good luck on your adventures!

  2. Pingback: RaggaVegan Basics: Curried Tofu « Raggamuslims’ Weblog

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