CH Runners
Not Running => Food => Topic started by: gebuh on May 08, 2014, 10:37:29 PM
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I made some almond milk a couple of weeks ago - it was dead simple and worked well for tea and such (soak, blend with water and strain). Oddly enough, every recipe I looked at said it only keeps a couple of days but I found that to be completely untrue, mine kept til it was gone - over a week.
So I decided to try making soy milk. I ordered some organic beans, they came in today. The process for soymilk is a bit more involved (you have to cook it after soaking and mixing) but I'm going to give it a try.
I'll report back with my results.
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interesting. I'll be watching for updates.
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Almond milk IS easy. And yummy.
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So I decided to try making soy milk.
while at it, give kongguksu (http://en.wikipedia.org/wiki/Kongguksu) a try also:
(http://travel.chosun.com/site/data/img_dir/2012/05/16/2012051601577_0.jpg)
plus, more deliciousness of kongguksu here (http://food.chosun.com/site/data/html_dir/2013/08/01/2013080101728.html).
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while at it, give kongguksu (http://en.wikipedia.org/wiki/Kongguksu) a try also:
(http://travel.chosun.com/site/data/img_dir/2012/05/16/2012051601577_0.jpg)
plus, more deliciousness of kongguksu here (http://food.chosun.com/site/data/html_dir/2013/08/01/2013080101728.html).
hi mango!
we missed you
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mango!
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i want to try to make brown rice milk next. I will not buy anything with carrageenan in it and since now i can no longer drink almond milk, soy is my only option unless i make something myself. I could only find almond and soy milk without carrageenan.
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remind me again why you won't buy things with carageenan?
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remind me again why you won't buy things with carageenan?
I chose not to buy anything made with it because it can be extremely inflammatory to the digestive system as well as the body. I believe it is also illegal in many European countries. The doctor I saw yesterday was thrilled when I told her i made sure i did not buy carageenan.
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hi mango!
we missed you
1!
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hey mango!
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I chose not to buy anything made with it because it can be extremely inflammatory to the digestive system as well as the body. I believe it is also illegal in many European countries. The doctor I saw yesterday was thrilled when I told her i made sure i did not buy carageenan.
gotcha... I couldn't remember if it was health or ethics!
does seaweed have the same issues, do you know, or just the extracted product?
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Seems to just be carrageenan. Must be something with the extraction/ processing of it that makes it so inflammatory.
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I soaked a cup of dried beans for about 15 hrs. Then steamed them in the pressure cooker for 20 minutes (some recipes called for cooking them, I found one that recommended steaming for 45 minutes, I thought the PC was a stroke of genius). Blended with 4 cups of water and strained (a really tedious process). The results tasted kinda beany. No one was very impressed.
I will keep trying.
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thanks for reporting back
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gebuh, you need your daughter to make you tofu, didn't she used to make tofu?
I love my pressure cooker.
I guess I should find a rice milk recipe and try it this weekend.
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gebuh, you need your daughter to make you tofu, didn't she used to make tofu?
I love my pressure cooker.
I guess I should find a rice milk recipe and try it this weekend.
Yeah she's going to have to - I have 15 lbs of beans to dispose of. Anybody want any?
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they do not go bad, dried beans, i would let her make her her own tofu for the next 10 years :D
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as an aside, after squeezing out the liquid you're left with a mass of gunk called okara. I used it to make vegan crab cakes from here (http://blog.fatfreevegan.com/2006/07/okara-crab-cakes.html). I fried instead of baking, they weren't bad, though next time I'll season them a bit differently.
they do not go bad, dried beans, i would let her make her her own tofu for the next 10 years :D
They prolly don't, but after awhile they do get old, I've seen that with other dried beans - keep them around too long and they don't soften well when you cook them. A few sites I looked at for the soymilk stressed using fresh beans.
But I'll try that also - I have a bag of soybeans in the pantry that dd2 got a couple of years ago from a farmer nearby (we used that to make tofu) - and see how it compares.
I soaked some more beans last night, I'm going to cook them instead of steaming and see if it makes a difference.
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There is a great chocolate cashew milk recipe, as a treat...since it uses agave nectar as sweetener. Plain cashew milk is good too, though.
http://www.shutterbean.com/2012/raw-chocolate-milk/
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There is a great chocolate cashew milk recipe, as a treat...since it uses agave nectar as sweetener. Plain cashew milk is good too, though.
http://www.shutterbean.com/2012/raw-chocolate-milk/ (http://www.shutterbean.com/2012/raw-chocolate-milk/)
I've made cashew cream, didn't know about cashew milk.
So after some more googling I found that the beaniness comes from the skins - you have to remove them after soaking.
I'll try that with the next batch.
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after squeezing out the liquid you're left with a mass of gunk called okara.
where I come from, it's called biji, with which you can make either bindaeddeok:
(http://food.chosun.com/site/data/img_dir/2014/01/21/2014012100491_0.jpg)
or biji jjigae:
(http://chichihehe.files.wordpress.com/2012/03/dscn6076.jpg?w=640&h=480)
or here's another (side)dish you could make with soybeans: kongjaban
(http://3.bp.blogspot.com/-GoMfMFq68lE/UUTxPq1wDKI/AAAAAAAADvA/4PO3pmT9h5Y/s1600/Kongjang+recipe.jpg)
which of course may or may not be to your liking, since one's taste buds will bloom wherever they will.
and speaking of liking:
hi mango!
we missed you
1!
mango!
hey mango!
greetings, ladyfriends.
just as I suspected, many of my dearest CHers are where the delicious things are.
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And to get back to the making of nut milks, I too did some Googling -- making home-made soy(bean) milk has been all the rage over there in my homeland for some time now -- and found some common ideas/tips shared by those nutty milk makers at home:
1. beans are soaked and cooked in boiling water.
the time for cooking varied slightly though; some say no more than 1 minute after boiling, whereas others say up to 5 or 10 or 12 minutes or so.
across the board, however, the key seemed to be to (a) not overcook the beans (and for this reason, pressure cooker is never used), and (b) not open the lid while cooking your beans, cause that will make the beans smell fishy.
2. the skins are removed, though not after soaking but after cooking (although I'm not sure if that makes any difference).
3. for blending, the suggested ratio of water to (cooked) beans also varied a bit, from 1:1 to 1.5:1 to 2:1 (but nothing crazy like 4:1 :P).
many suggested using the water used to cook the beans for blending, instead of throwing it away; some folks said to use cow's milk instead of water to make it more milky (obviously).
or to add other nuts, like almonds, to make it more nutty, or bananas or sweet pumpkin puree or [whatever tickles your culinary fancy] to make it more palatable delicious.
for what that's worth.
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And to get back to the making of nut milks, I too did some Googling -- making home-made soy(bean) milk has been all the rage over there in my homeland for some time now -- and found some common ideas/tips shared by those nutty milk makers at home:
1. beans are soaked and cooked in boiling water.
the time for cooking varied slightly though; some say no more than 1 minute after boiling, whereas others say up to 5 or 10 or 12 minutes or so.
across the board, however, the key seemed to be to (a) not overcook the beans (and for this reason, pressure cooker is never used), and (b) not open the lid while cooking your beans, cause that will make the beans smell fishy.
2. the skins are removed, though not after soaking but after cooking (although I'm not sure if that makes any difference).
3. for blending, the suggested ratio of water to (cooked) beans also varied a bit, from 1:1 to 1.5:1 to 2:1 (but nothing crazy like 4:1 :P).
many suggested using the water used to cook the beans for blending, instead of throwing it away; some folks said to use cow's milk instead of water to make it more milky (obviously).
or to add other nuts, like almonds, to make it more nutty, or bananas or sweet pumpkin puree or [whatever tickles your culinary fancy] to make it more palatable delicious.
for what that's worth.
thanx, I'll try some of this.
I threw out the batch I made - it goes bad quickly, I'll have to make a smaller amount next time.
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tried another batch tonight. I followed the same procedure as the first one, but this time I removed most of the skins, wow what a PITA.
I used about 2 cups of soaked beans and 2ish cups of water.
No beany taste, but very watery (dd2 called it soy tea).
So back to the drawing board.