nut milks

[gebuh]

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/

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.

[mango]

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:



or biji jjigae:



or here's another (side)dish you could make with soybeans: kongjaban



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.

 

[mango]

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 ).

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.

[gebuh]

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 ).

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.

[gebuh]

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.