very good video.can you show how to make tempeh?how much soy can one eat?
@HeavenlyFan4 жыл бұрын
Hi Marie, I'm not aware that there's daily allowance for soy. If you had medical reasons not to consume soybeans then obviously avoid it. But for a healthy person, as part of a normal diet I can't really see there's any problem. Soy milk and tofu are WIDELY WIDELY consumed in Asia for hundreds of years, I'm not aware of any health issues that are related to it. That's what I go by. x
@metrobusman86204 жыл бұрын
Great question. There's a lot of rancorous debate these days about soy and antinutrients, phytoestrogens, IGF-1/cancer, Omega6/Omega3 ratio. Opinions run from NEVER EAT SOY to eat as much as you like. I have no background in science, but I have decided to take Dr Greger's advice and limit my intake to two servings a day maximun of traditional soy products (i.e. whole bean, tofu, tempeh, soy milk). I avoid soybean oil (loaded with Omega6), soya chunks, textured vegetable protein and soy protein isolate (they boost IGF-1). The latter two are found mostly in faux meats and protein powders respectively and soya chunks are what's left over from the oil extraction process. The processing somehow alters the protein and gives it more IGF-1 elevating power. In traditional soy products, the beans are soaked and cooked. This all but eliminates the antinutrients. Limiting onmeself to two servings keeps phytoestrogen levels low enough to avert potential adverse effects..
@aligalad99072 жыл бұрын
I’m gonna comment because I want to Prompt you about the creamy soup you promised a recipe for using soy milk 😄 I have been using a Australia’s Own brand unsweetened soy milk which has made me like and enjoy soy milk because it’s thick and flavoursome - during the madness earlier in the pandemic my soy milk brand was the first to disappear from the shelves and I was forced to try some others - weak and horrible. With current shortage I’ve decided to give making my own a try- this demo was very appreciated.
@gailnegroni31183 жыл бұрын
I enjoyed watching your video.
@vickil21184 жыл бұрын
Hi, I made this last night. It was very good. I usually cook the crushed beans first, then extract the milk. But this was better because I didn’t have to wait for the milk to cool. Instead of cooking it on the stove, I put it in my instant pot on low pressure for 10 minutes. I then let the instant pot release for 15 minutes. It came out delicious. I soaked the inner pot immediately and it cleaned up very nicely this morning. Thanks for the recipe.
@jmich714 күн бұрын
WOW Thank you! I just followed your recipe and it is top!
@koreanpopnabi94 жыл бұрын
Thanks for sharing your tips! I made mine this morning so good 😁
@rochellemckinney32204 жыл бұрын
Never had homemade soy milk or tofu. Thanks for sharing these recipes 👍🏽👍🏽👍🏽
@mejakjak4 жыл бұрын
love the cool smooth big band music too
@SerhanApaydn4 жыл бұрын
I also make my own soy milk but all the recipes that I've seen say we should dehull the soybeans after they're soaked, which is a step that I've blindly believed to be necessary so far. (and I hate that because it's so time consuming.) I see you don't even bother, and it appears the milk tastes equally delicious!
@mrtyday14 жыл бұрын
Like your videos and will use my Omega juicer. That does mean that the Okara is not cooked. In using the Okara in other recipes I am wondering how long I need to cook or bake to make sure I kill the enzyme inhibitors. Thanks.
@-miekeb- Жыл бұрын
I can now say I've drank real soymilk 😄 I prefer with sweetner, but so good, more soft taste and creamy! Besides that and the okara... it was really fun to make!! Thank you and Greetings 👋
@terrymoline82604 жыл бұрын
After a kidney stone attack I found out that it was a oxalate stone . Soy and okra are very high in oxalates. But what's Bad for me might not be for you . Spinach is also high on the list . I was a vegetarian for 10 years but not now and hope you never have a attack .
@littlelouElise4 жыл бұрын
Another wonderful video :). Speaking of soups: a hot pot would be quite nice. We’re leaving Japan this year, and I would love to refer to your videos for a recipe. God Bless and take care :)
@HeavenlyFan4 жыл бұрын
That's a great idea. Full of nutritions as well!
@lindaj714 жыл бұрын
Fantastic video. I can't wait to try it. Yoga too?
@peteloafer4 жыл бұрын
I will try this as I did your tofu video. The shop bought soya milk has additives like B12 and Calcium. Does this mean the home-made product is less nutritious ? (even though it tastes better)
@HeavenlyFan4 жыл бұрын
I’m not sure about the vitamin boosted soy milk, but homemade ones would have all natural goodness of the beans.
@lottygreen38564 жыл бұрын
hope you are doing ok there in London, thank you for showing us how it is done. excellent video, where & what country do you get your soya beans from? can't wait to see the tofu video.
@HeavenlyFan4 жыл бұрын
Thank you Lotty, the situation in London is challenging but we're taking it one day at a time. Hope you're good where you are. As for my soybeans, they mostly come from China, US or Canada.I haven't been able to source beans from anywhere else.
@kimlarjohnson22633 жыл бұрын
what a wonderful video. i will use soy beans next time. for now i have the soy powder my friend gave me so can i still follow your instructions for soy milk? thank you so much
@metrobusman86204 жыл бұрын
Hi HF, You have a lovely conviviality about you which makes your videos quite pleasurable to watch. It's like a hot bowl of soup on a cold, damp day. May I make a recipe request? A vegan black bean tofu vegetable stir fry. I live in Chinatown in Seattle, USA, and a nearby restaurant makes one that is indescribably good. However, they use meat stock and oyster sauce. It's a real vegan challenge for me to walk by it everyday as I do and not go in and order it. Perhaps you can help?
@HeavenlyFan4 жыл бұрын
I love the fermented black beans. They're not the easiest thing to get hold of in London. I'm also trying to avoid products from China for quality concerns. It's a lovely idea. I'll see if I can source any coming from Taiwan. In the meantime, I think replacing oyster sauce with soy sauce (and fresh chillies) should do the trick. That' show my mum used to do it.
@metrobusman86204 жыл бұрын
@@HeavenlyFan Amazed that they are hard to find in London, of all places. Thx for the heads-up about the China-grown beans.
@metrobusman86204 жыл бұрын
@@HeavenlyFan Been doing some googling and I found a vegan oyster sauce recipe which looked promising. I tried it and it was really good. It doesn't taste exactly like the real thing, but quite close and equally good. I saw it at the Kale Sandwich youtube channel. it's called Easy Vegan Oyster Sauce Recipe. I used it on Chinese Broccoli, and I used it instead of mayo' on a favorite vegburger with great results.
@wisteriacottage77842 жыл бұрын
if you add 1/2 teaspoon of nutmeg and a pinch of cinnamon and you'll love it also
@黃美珠-e8s4 жыл бұрын
凡,可以用糙米加花生做米漿,好喝。
@HeavenlyFan4 жыл бұрын
Wow, 我沒試過。謝謝!
@CUB-qy2hj2 жыл бұрын
Just wondering how much protein is divided into the soymilk and soy okara from like 100gms of soybeans??
@andrei_porumbei_hey_hey2 ай бұрын
sorry i can't pay enough attention ! My question is your soy was raw and just soaked when you blended it ?
@catlux1 Жыл бұрын
Thanks for your video! I have a question about Okara. Is it important that the okara raw or is it ok that I collect the soy pulp after I cook the soybean blend it and drain . Since I am using a ‚‘ soup‘ maker which cook & blend. Thanks
@noteplucker7 ай бұрын
Got to cook it.
@candlesbyalexandria4 жыл бұрын
❤❤❤❤❤
@OneGinOne4 жыл бұрын
Hi HeavenlyFan, thank you very much for the video. Can you tell me how much carb in 100g of tofu, in 100g of soy milk please ? I did some search but there is a lot of different results. Here in Canada, I found that 100g of dry soy beans is approx. 21g netcarbs. With your recipe, you use 500g of beans but it give you how much tofu and how much milk ? Is it too much for keto nutrition ?
@АлексейАли-ф5т2 жыл бұрын
Hello! I tried drying soy okara / pulp in the oven and microwave, after such drying okara loses its ability to absorb. Even if he just lies on the table for a couple of days, he still loses the ability to absorb water. Tell me, please, how can okara be dried so that the ability to absorb water and dissolve in it remains?
@m.taylor Жыл бұрын
Have you tried re-soakjng the okara overnight or for about 8 hours to see if it absorbs water?
@Rose_from_UK4 жыл бұрын
When I last tried making soy milk, I followed a recipe online and I cooked the okara and liquid and then strained. Does this make a difference to the taste? My milk was bland, beany and watery. I only want small amounts, so if I soak a cup of beans (I have this in my freezer ready from the last batch), what amount of water do I need to add please? I’m sorry to be a pain. I have maths dyslexia, and I cannot visualise some things so I wonder if I put too much water in last time.
@HeavenlyFan4 жыл бұрын
You can quarter the quantity in the recipe, 125g dried beans : 0.5 litre (500ml) water. I’ve never seen it done with cooked okara mixture. I suspect the flavour would change quite a bit. Try this method, you’d get smooth and creamy milk.
@ltz8884 жыл бұрын
Great video! Just wondering, is there a reason you didn't use the cold press juicer in this tutorial, which you previously used in the tofu video a few years ago? We are wondering whether to get a cold press juicer to make soya milk.
@aligalad99072 жыл бұрын
She mentions that she usually uses it however not everyone has one so wanted to show a method most people could use.
@victoriadelorenzo33384 жыл бұрын
I would love to know how to make a firm soy yogurt. I have seen lots of recipes and I can't quite get it right... :S
@JanPLopez9934 жыл бұрын
I do like watching and following your recipes, however, weird question, if 95% and more soy existing is GMO, how do you guarantee GMO beans ? If you do that is ? Thanks.
@HeavenlyFan4 жыл бұрын
The answer is, I can't. Even the soy beans labelled as GMO free the standard of the label is also questioned by experts. I simply practice balance. I enjoy tofu and soy milk tremendously but I don't over consume them. I eat broad range of plant foods so soy only takes up a small portion. This applies to all foods I eat as overdoing any one food is probably not a good thing. :)
@caroleneuok58903 жыл бұрын
interesting that the round soy beans expand into oval shaped beans when they are soaked.
@HeavenlyFan3 жыл бұрын
Yes they do. I had never thought about that. How interesting.
@lainwarisa3 жыл бұрын
Do i have to seperate okara from that mixture, i wouldn't mind if it was more dense like shake or greek yogurt
@CompostWatcher3 жыл бұрын
Try it
@brandonmorgan93384 жыл бұрын
Would making almond milk be the same process?
@HeavenlyFan4 жыл бұрын
Yes, you can make nut milk exactly the same way. without the cooking part.
@kauigirl8083 жыл бұрын
I prefer home made soymilk but I don't think it last long in the fridge and no one else will drink it but me.
@2bags2travel674 жыл бұрын
Why are you removing the bubbles?
@HeavenlyFan4 жыл бұрын
It’s culinary terms it’s considered as “impurity”. Leaving it in would make the mIlk taste bitter.
@2bags2travel674 жыл бұрын
@@HeavenlyFan I never do it and my milk tastes fine... 🙈 But I will try next time and see if there's any difference