How to make soy milk and okara (soybean pulp)

[@mariefalk5176]

very good video.can you show how to make tempeh?how much soy can one eat?

[@HeavenlyFan]

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

[@metrobusman8620]

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..

[@aligalad9907]

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.

[@gailnegroni3118]

I enjoyed watching your video.

[@rochellemckinney3220]

Never had homemade soy milk or tofu. Thanks for sharing these recipes 👍🏽👍🏽👍🏽

[@vickil2118]

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.

[@koreanpopnabi9]

Thanks for sharing your tips! I made mine this morning so good 😁

[@mejakjak]

love the cool smooth big band music too

[@-miekeb-]

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 👋

[@terrymoline8260]

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 .

[@SerhanApaydn]

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!

[@mrtyday1]

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.

[@littlelouElise]

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 :)

[@HeavenlyFan]

That's a great idea. Full of nutritions as well!

[@lindaj71]

Fantastic video. I can't wait to try it. Yoga too?

[@wisteriacottage7784]

if you add 1/2 teaspoon of nutmeg and a pinch of cinnamon and you'll love it also

[@lottygreen3856]

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.

[@HeavenlyFan]

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.

[@metrobusman8620]

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?

[@HeavenlyFan]

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.

[@metrobusman8620]

@@HeavenlyFan Amazed that they are hard to find in London, of all places. Thx for the heads-up about the China-grown beans.

[@metrobusman8620]

@@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.

[@kimlarjohnson2263]

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

[@peteloafer]

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)

[@HeavenlyFan]

I’m not sure about the vitamin boosted soy milk, but homemade ones would have all natural goodness of the beans.

[@user-nx8ir4vn4b]

凡，可以用糙米加花生做米漿，好喝。

[@HeavenlyFan]

Wow, 我沒試過。謝謝!

[@candlesbyalexandria]

❤❤❤❤❤

[@andrei_porumbei_hey_hey]

sorry i can't pay enough attention ! My question is your soy was raw and just soaked when you blended it ?

[@CUB-qy2hj]

Just wondering how much protein is divided into the soymilk and soy okara from like 100gms of soybeans??

[@victoriadelorenzo3338]

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

[@catlux1]

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

[@noteplucker]

Got to cook it.

[@user-qb8pi5df8y]

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]

Have you tried re-soakjng the okara overnight or for about 8 hours to see if it absorbs water?

[@caroleneuok5890]

interesting that the round soy beans expand into oval shaped beans when they are soaked.

[@HeavenlyFan]

Yes they do. I had never thought about that. How interesting.

[@ltz888]

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.

[@aligalad9907]

She mentions that she usually uses it however not everyone has one so wanted to show a method most people could use.

[@OneGinOne]

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 ?

[@kauigirl808]

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.

[@Rose_from_UK]

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.

[@HeavenlyFan]

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.

[@JanPLopez993]

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.

[@HeavenlyFan]

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. :)

[@lainwarisa]

Do i have to seperate okara from that mixture, i wouldn't mind if it was more dense like shake or greek yogurt

[@CompostWatcher]

Try it

[@brandonmorgan9338]

Would making almond milk be the same process?

[@HeavenlyFan]

Yes, you can make nut milk exactly the same way. without the cooking part.

[@2bags2travel67]

Why are you removing the bubbles?

[@HeavenlyFan]

It’s culinary terms it’s considered as “impurity”. Leaving it in would make the mIlk taste bitter.

[@2bags2travel67]

@@HeavenlyFan I never do it and my milk tastes fine... 🙈 But I will try next time and see if there's any difference