tag:blogger.com,1999:blog-24141461.post7353414133819359002..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: UPDATED: NEW, CREAMIER SOYMILK RECIPEBryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-24141461.post-35121460249036678572020-02-07T08:52:07.727-08:002020-02-07T08:52:07.727-08:00Thank you for writing, Marilyn! There is certanly ...Thank you for writing, Marilyn! There is certanly much good info in the comments here!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-48329766519707632182020-02-06T20:27:48.170-08:002020-02-06T20:27:48.170-08:00Thank you so much! I came online today and notice...Thank you so much! I came online today and noticed the update. After I commented previously, I saw another post where you mentioned the Soy Quick was out of production. <br /><br />I have tried a work-a-round that has been successful. I make soy milk yogurt and had been having problems getting it thick enough. I had to strain every time. I use a wild ferment mother culture developed from jalapeno pepper stems. It's currently on the 12th generation. I had read that a higher percentage protein milk would help. This was why I was so excited when I saw your method. <br /><br />I have the soyabella machine and make 1.3L milk using 3.5 ounces of organic beans. I strain the milk, clean the machine and screen, then use that milk as the "liquid" for another batch of milk using 3.5 ounces of beans. The process is time consuming, but works great. The yogurt is so thick it looks like Greek yogurt.<br /><br />I've had the soyabella for 1 1/2 years. I originally purchased it for the stainless interior and the low volume of milk. Once I started making yogurt it became obvious that I could have used a larger machine. Since the work-a-round "works", I'll hold off on the purchase of a new machine. I'm able to purchase organic soybeans in 25 pound bags. Even using 7 ounces of beans per batch, my cost for a quart of yogurt is only $0.62. I recouped the cost of the soyabella after 35 batches of milk using 3.5 ounces of beans. The cost of beans has increased by $0.07 for the 3.5 ounces since I purchased the machine, but the cost for a quart of organic, plain soy milk increased by $1.07; so I'm saving even more now.<br /><br />On a totally different note, thank you for all your comments and information that you provide concerning soy protein. It's nice to have a knowledgeable rebuttal to those who down soy.<br /><br />Marilyn<br /><br />Marilynhttps://www.blogger.com/profile/14314286496552922570noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-23754140061177821662020-01-16T11:34:55.312-08:002020-01-16T11:34:55.312-08:00https://www.blogger.com/profile/143142864965529225...https://www.blogger.com/profile/14314286496552922570<br />Marilyn, I have updated this page just now, which may be helpful for you.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-6500364127853913592020-01-10T21:42:14.929-08:002020-01-10T21:42:14.929-08:00Marilyn, thank you so much for writing!
I'm af...Marilyn, thank you so much for writing!<br />I'm afraid that the SoyQuick is no longer in production. There are a number of other brands of soymilk makers on both amazon.com and amazon.ca. I'm not familiar with the newer brands, but you can check out the reviews. Here are two compilations of reviews from 2020:<br />https://ca.bestreviews.guide/soy-milk-makers<br /><br />https://www.chefsresource.com/best-soymilk-makers/<br /><br />I hope this helps! All the best, Bryanna<br />Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-20658102908298411582020-01-10T16:49:00.020-08:002020-01-10T16:49:00.020-08:00Thank you so much for including instructions to re...Thank you so much for including instructions to remove skins. The boiling water really made a difference. I have ordered the chinois from your link (hopefully you will receive some renumeration) and would like to purchase the SoyQuick. The link for it is no longer active. Do you know if it is still available? If it is not, do you have another recommendation? <br /><br />I appreciate all you do. I've been following your blog for years and have most of your printed books including the La Leche League one that I believe you edited.Marilynhttps://www.blogger.com/profile/14314286496552922570noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-38531513688754237052015-11-07T13:00:11.919-08:002015-11-07T13:00:11.919-08:00Bryanna the link to the forum discussion about get...Bryanna the link to the forum discussion about getting silky soymilk is dead. This is the link: http://www.bryannaclarkgrogan.com/board/board_topic/6925162/888020.htmAlexhttps://www.blogger.com/profile/03795150695271663608noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-56930496064320540772012-12-30T09:13:32.723-08:002012-12-30T09:13:32.723-08:00Hi Bryanna,
Thanks so much for this very informat...Hi Bryanna, <br />Thanks so much for this very informative and helpful site. I use both a soymilk maker (SoyaJoy) and my Vita-Mix to make soymilk. After the SoyaJoy does its thing, I blend the leftover okara with half the soymilk, salt, and sweetener in the VitaMix for one minute on high and put the mixture back with the rest of the soymilk. It makes a thicker, richer milk, although it's admittedly a bit grainy, and you have to shake the soymilk each time before you pour it or there's sediment on the bottom. Pluses are: 1. I don't have to look for creative ways to use the okara (or feel guilty about NOT using it), 2. It makes a better soy yogurt, and 3. you get all the benefits of the fiber and pulp otherwise discarded. I'm sure this isn't for everyone, but wanted to mention it as an option for brave souls to try. Mary Jhttps://www.blogger.com/profile/03215228108481281937noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-51238270059001262262012-04-13T13:52:02.400-07:002012-04-13T13:52:02.400-07:00I have never skinned my beans before. I am going ...I have never skinned my beans before. I am going to try it. My machine has a filter cup. I love the idea of doubling the beans. More nutrition! <br /><br />I am so glad others are willing to post what they are doing with their soy milk. I am glad to learn from you. <br /><br />Thanks!<br /><br />Cheryl<br /><br />Here is what I am currently doing. I'd love comments and guidance.<br /><br />http://ldsmomtomany.blogspot.com/2012/03/make-your-own-soy-milk.htmlCherylhttps://www.blogger.com/profile/05135456666823026419noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-76079918329149341782010-02-11T16:08:06.425-08:002010-02-11T16:08:06.425-08:00I use a heaping scope of beans. The only thing I c...I use a heaping scope of beans. The only thing I can think of with the bad smell is that the beans weren't well rinsed and might have been fermenting. It's definitely not normal. I yield about 3/4 of a 500 ml jar of okara from a heaping cup of raw beans. I always fill mine to the high line. You can also use a bit of oatmeal (steel cut is best) if you're not good with the taste. No need to soak the oats. It's very easy once you get going with it. The hardest part is straining the okara. I found that at first I was very concerned about the taste. But that drops away once you make enough of it and start to appreciate the taste of pure soy milk; it's actually rather delightful and complex. If you buy Chinese soy milk in Chinatown it tastes far beanier than this stuff and the Chinese have been drinking it happily for millennia. That's the stuff that most tofu is made from. Too much fussing will mean you won't be able to do this in the long run and you will find it more convenient to just pick up commercial stuff. Anyhow, I recall fussing when I first started with this. I wanted the commercial taste and texture. But this passed in time.Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-32826160282974304132010-02-11T15:40:34.442-08:002010-02-11T15:40:34.442-08:00Thanks for the encouragement, guys! I'm an en...Thanks for the encouragement, guys! I'm an engineer and a bit OCD, so I do have a tendency to over-think things. :) I really appreciate the community support!<br /><br />I am using Laura beans from Chambers. I made a new batch today from soaked, then blanched beans. Didn't even try to remove skins. Strangely, I got almost no okara this time. Cooling and storing in GLASS this time. So far a better batch than last time. I will dispense with the blanching process if I can, for sure!!!<br /><br />I only add a little vanilla and salt (I am used to plain, unsweetened soy milk, albeit commercial).<br /><br />My real worry was that the first batch smelled and tasted AWFUL. Like, make-you-ill, send-you-retching-to-the-ER kind of awful. (OK, maybe not THAT bad, but it isn't just that I'm not used to plain soymilk.)<br /><br />So, I will soldier on, and get this process down. All your help is appreciated. I'm committed. After all, I have 13 pounds of soybeans to work with. ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-45041936363918996502010-02-11T09:13:36.435-08:002010-02-11T09:13:36.435-08:00lisa, I agree with philosopher dog about the blanc...lisa, I agree with philosopher dog about the blanching-- sounds like way too much work to me! Try getting rid of the skins, or using Laura beans (if you live in the States) instead, and refrigerate the beans while soaking. I agree definitely that a little organic sugar and a bit of salt (see my recipe for amounts) is necessary-- dairy milk contains natural sugar and salt, which soy does not.<br /><br />I make soymilk twice a week and there's no need to get so complicated-- really!<br /><br />Read through my soymaking page carefully-- there is alot of info sprinkled here and there. <br /><br />I scald everything with boiling water before making the soymilk (not the container with the machine, though) and I place some plastic wrap over the top of my glass container before screwing the lid on. This helps avoid souring. (However, sour soymilk can be used in baking and in smoothies.)Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-13266073752709409062010-02-11T09:07:42.705-08:002010-02-11T09:07:42.705-08:00Concerning removing the skins of the beans. It'...Concerning removing the skins of the beans. It's a personal preference. If you have the time then go for it. I personally think it's a lot of trouble to remove the skins and very little difference in taste. I guess we're used to removing the skins on everything: apples, potatoes, carrots, etc. Personally I leave the skins on. It's often where most of the nutrition and fibre is found. In terms of soaking beans: I put two 500 ml jars on at a time. I soak them until they get that little bit of foam on the top and then put them in the fridge; this time varies depending on the time of year. I never have to worry about them fermenting because I use them up quickly. As soon as I make the last batch I start the soak again. I'm drinking about 3-4 1.5 litre containers a week between two people. We also eat most of the okara mixed in our morning cereal. It's the best part nutritionally speaking. I have even stir fried it Japanese style. It's rather nice once you get past your aversion.Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-20751448411073742372010-02-11T08:57:11.962-08:002010-02-11T08:57:11.962-08:00Hi Lisa,
I've been making soya in this machine...Hi Lisa,<br />I've been making soya in this machine for more than a decade (I had the earlier model). There is absolutely no need to blanch the beans. The machine takes care of everything. Simply soak some good organic soya beans for 8 hours. Rinse them very well. Throw them in the machine with some filtered water and hit the button. Refrigerate soon after. If you dislike the taste then add sweetener and a bit of salt to the finished product. You can also try adding a couple of table spoons of uncooked brown rice to the whole beans (soak them too). If you're used to commercial soya milk this may taste a bit different, but you will get used to the taste and love it. You have to give it a chance. Try the brown rice and a bit of sweetener. It's really not complicated or a big mystery. I make it every day this way and have been doing so for a decade. No need to fuss with the beans, remove skins, blanch, etc. You will soon give up if you have to spend this kind of time and energy. The whole point of the machine is that there's one button. Nothing to do except rinse the soaked beans and strain the okara once done.Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-77832964936645503432010-02-11T08:33:42.520-08:002010-02-11T08:33:42.520-08:00Thank you Bryanna. My first batch turned out TERR...Thank you Bryanna. My first batch turned out TERRIBLE. It tasted beany, had a bitter aftertaste, and by the next day after making had a bad smell. I'm not sure, but maybe (1) I didn't refrigerate the beans while soaking (2) I placed the milk HOT into PLASTIC pitchers (soy and almond). I have since gotten glass pitchers and re-made the almond, which is good. Haven't remade soy yet.<br /><br />I've been doing a lot more research. There is a really good website by the University of Illinois for soybean information <a href="http://intsoy.nsrl.uiuc.edu/" rel="nofollow">here</a>. Regarding the beany flavor, they say "Soybeans are blanched before cooking to destroy lipoxygenase, an enzyme that can lead to a beany off-flavor. Instead of blanching, the beans may be soaked in water for 8 hours or overnight before cooking to shorten the cooking time, but in this case lipoxygenase will be activated and the cooked soybeans will have a more ‘beany’ flavor. If the beans are soaked for more than 8 hours, be sure to refrigerate them so they do not begin to ferment."<br /><br />Blanching the beans: "Blanch the beans twice: Bring 4 cups (1 liter) of water to a boil on the stove. Add 1 pinch of baking soda. Drop the whole soybeans directly into the boiling water and blanch for 5 minutes. Drain and rinse the beans with hot water. Repeat this process so that the beans are blanched twice."<br /><br />I will try this with my next batch. For efficiency, I'm hoping that I can blanch a large number of beans, separate them into batches and freeze, then remove and soak overnight before making milk.<br /><br />I'll get this right yet!Lisanoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-70426604366655241802010-02-09T13:35:09.902-08:002010-02-09T13:35:09.902-08:00Philosopher Dog-- I, too, keep some beans soaking ...Philosopher Dog-- I, too, keep some beans soaking in my refrigerator most of the time, but only for about a week. I find that they start fermenting a little if you leave them too long.<br /><br />I simply prefer the taste of soymilk made with skinned soybeans-- to me, it is a cleaner, less bitter, and definitely less beany flavor. So, to each his/her own!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-3361393239357159892010-02-09T13:24:56.483-08:002010-02-09T13:24:56.483-08:00I was going to say that I always soak a couple of ...I was going to say that I always soak a couple of rounds of beans. No need to freeze. They'll keep for a good while in the fridge. You can always rinse them if you're storing for extended periods. I've never bothered removing the skins. It's only really necessary if you're making tempeh.Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-68351005630775913702010-02-09T11:54:31.100-08:002010-02-09T11:54:31.100-08:00Lisa, yes, you can freeze the soaked soybenas-- I&...Lisa, yes, you can freeze the soaked soybenas-- I've done it myself. Almonds, I don't know, but I don't see why not. <br /><br />I forgot to add to this post that you don't have to remove the skins from Laura beans-- at least, that's what I've been told. (I can't get them in Canada.) I mention that on my saoymilk making page, but will now add that to this post.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-87801763948825918762010-02-09T11:20:05.596-08:002010-02-09T11:20:05.596-08:00I have just started making my own milks (I have th...I have just started making my own milks (I have the 930P), and was wondering if I soak several batches of soybeans at a time, do you think it would be OK to freeze the soaked beans until use? Also thinking about doing the same for soaked almonds. Any ideas? <br /><br />Also, any tips for removing the soybean husks? Mine (Laura beans from Chambers farm), didn't come off easily.<br /><br />Thanks!Lisanoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-12167217103480646012009-06-19T20:42:31.400-07:002009-06-19T20:42:31.400-07:00I purchased a couple of Jo Young soy milk makers, ...I purchased a couple of Jo Young soy milk makers, several years ago, and have been satisfied. The quality of the soy milk makers is just fine, though I don't have one of the more expensive brands to compare to.<br /><br />I bought from BigCrazyStore.com, which I agree looks like a fly-by-night operation. They claim the offer is for a "limited time only" but that's just the way they do their sales pitch, I guess. Like I said, they have been around for at least three years and the site looks pretty much the same as it did back then.Allen Fullernoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-24866743198923982982008-07-07T06:21:00.000-07:002008-07-07T06:21:00.000-07:00I meant to add that I simply use the okara in my m...I meant to add that I simply use the okara in my morning porridge, which consists of steel cut oats and amaranth (equal parts). Okara is the most nutritional part and I find it both tastes pleasant and gives me enough energy when mixed in the cereal in the morning that I often don't have to eat until 2 or 3! Once you get over your initial aversion it's quite amazing. I tried baking it, etc. but I found this method to be surprisingly good. For those who don't have the money to buy the machine think about all the money you'll save in food if you eat the whole soya bean like this! You'll be able to buy 10 machines over the years in money saved.Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-43648773656626615592008-07-07T06:06:00.000-07:002008-07-07T06:06:00.000-07:00I found this article helpful. Thanx for posting. B...I found this article helpful. Thanx for posting. Based on it, I decided to update my 8 year old SoyQuick and have ordered the new model. My old SoyQuick served me very well. I'm sure it saved me thousands of dollars over the years. I hesitated buying it at first because I thought I would never use it, but it's easier than carrying soya from the store. It's simply the most useful device in my kitchen. My main problem with it was the filter took so long to clean and it didn't really filter well enough anyway. So, filterless is definitely the way to go. I'm very impressed by the company. Their machines are simply the best on the market. I would avoid cheap Chinese knockoffs, with their inferior components and shoddy fly by night outlets. Penny wise and pound foolish, I say. One of these machines will last a lifetime. It's more than worth the price. Also, I wanted to say that I personally have never had a problem with a "beany" taste. If you've been drinking commercial soya milk, this purer soya will take a bit of adjusting to, and you may need, initially, to sweeten it and salt it, but then you can reduce these additives as you get used to it and come to enjoy its particular flavour, which, though it might not taste exactly like the adulterated and highly processed stuff, does have a very pleasant taste. Soon you will come to appreciate the earthy, wonderful taste of pure soya and you will not need to fuss with removing this, adding that, heating this and cooling that. You will be free to worry about something else! Give yourself a chance to adjust. Try it and you'll see what I mean. You may even find the commercial stuff hard to gag down after a while. :)Philosopher Doghttps://www.blogger.com/profile/00760405193554965808noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-79342421141955954372008-06-21T15:06:00.000-07:002008-06-21T15:06:00.000-07:00TruelyTruelyMichaelhttps://www.blogger.com/profile/01237022179424387697noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-45409093573433187272008-06-21T12:03:00.000-07:002008-06-21T12:03:00.000-07:00Going to try a batch of horchata using jasmine ric...Going to try a batch of horchata using jasmine rice this afternoon. I have no reason to believe it won't work fine. I just need to figure out the correct proportions.<BR/><BR/>We could really use a forum for all this, eh?Speedwellhttps://www.blogger.com/profile/03183564986255249281noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-80951813453728255162008-06-21T02:09:00.000-07:002008-06-21T02:09:00.000-07:00Thank you for the suggestion SpeedWell. I'll be bu...Thank you for the suggestion SpeedWell. I'll be buying my machine soon and can't wait to try it out. I am actually a lacto-ovo-vegetarian(well, I suppose just lacto as I eat eggs extremely rarely- really just in making bread and pasta noodles but I am phasing that out as well) who wants to move into strict veganism, but the one major thing that holds me back is the dairy. Much of my cooking involves dairy and I am completely addicted to milk based espresso drinks and half and half in my coffee. Once I buy the machine I'll have no more excuses!<BR/>Personally, I prefer soymilk over dairy just on taste alone, but buy dairy based on price (I used to make soymilk and tofu the old fashioned way but it takes so dang long and I end up burning my hands every time!). <BR/>I'm really excited about exploring what can be done with soy milk and actually was perusing the bookstore the other day and came across Bryanna's dairy free book and saw a recipe for making Soy based cream using silken tofu and coconut milk (I'll be buying the book next payday by the way, it looks very comprehensive, mad props to you Bryanna!).<BR/>If you have any other Jedi Soymilk maker tricks, I'd love to hear them, I'll share mine as well once I can join the SoyMilk maker owners club next month!<BR/><BR/>Mike<BR/><BR/>Ah, as a last thought, have you tried making rice or almond milks with it yet?Michaelhttps://www.blogger.com/profile/01237022179424387697noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-70207134890688625192008-06-21T01:36:00.000-07:002008-06-21T01:36:00.000-07:00Michael and Nancy, I'm glad you did the checking. ...Michael and Nancy, I'm glad you did the checking. I'm still very happy with my purchase, and even knowing what you told us here, I'd consider the tradeoff to be acceptable. I am careful with my appliances, like Bryanna is, and for many of the same reasons, and I'm handy with tools, so I am not afraid of the "lock washer" issue (I don't perceive any weakness in that area on my particular machine, by the way). The Kitchen's Best rep was not strictly correct when he said the multi-grain option is exclusive to the SoyQuick; the "Nutrition" option on the Joyoung machine is specifically designed for the processing of mixed beans/grains (and works well for that purpose). It's my understanding that machines without electrical certifications are illegal to sell in the US, and my machine was shipped to me from Utah, not from Hong Kong.<BR/><BR/>By the time my machine gives out, it's entirely likely some newer, better technology will have been developed, anyway. (I have tremendous faith in the transformative power of engineering, LOL.) But I have no reason to believe that my machine won't last as long as or longer than an average Soyquick.<BR/><BR/>OK, anyway... I promised a tip for removing or reducing the beany taste in soaked soybeans! Here it is:<BR/><BR/>The chemical compounds responsible for the acrid beany flavor form when beans are exposed to oxygen, so the first part of the tip is to make sure your beans are covered with water every minute until you are ready to use them. <BR/><BR/>Scientific studies show that heating hulled beans to 180 degrees (old-fashioned Fahrenheit degrees, or about the temperature of water for tea) breaks down the bad-tasting compounds. Commercial soymilk manufacturers heat their beans before grinding. The Joyoung (and I would guess the SoyQuick) machines heat the water with the beans in it before grinding them, but it's more effective to heat them yourself. A couple minutes in the microwave will do the trick. Heat in one-minute intervals until the beans feel like tea water (they'll start to feel hot instead of warm). Do not overdo it. You'll notice the smell of the beans will change and become more milky and less sour.<BR/><BR/>Immediately dump the beans into the cooking pitcher (or filter or Vita-Mix, according to the instructions for whatever you're using), and process in the normal way.Speedwellhttps://www.blogger.com/profile/03183564986255249281noreply@blogger.com