Soy milk on stovetop

{
  "serving": "1 serving",
  "calories": "0 kcal",
  "water": "1250 g"
}

{
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{
  "id": "soy-milk",
  "emoji": "🥛",
  "status": "💪 Try Now",
  "name": "Soy milk on stovetop",
  "lastEditedTime": "2024-10-15T14:16:53.620Z",
  "dataFilePath": "./data/eats/soy-milk.json",
  "slug": "soy-milk",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/soy-milk.md",
  "ingredients": [
    "90 g dry [soybean](/ingredients/soybean)\n",
    "2.5 cups [water](/ingredients/water)\n"
  ],
  "method": "*   Rinse, and then soak the soybeans for 6-12 hours. You can change the water after a few hours if you'd like, this *might* help for an even fresher taste, although I haven't experimented on that yet.\n*   Drain and put the soaked soy beans into a high powered blender. Add 2.5 cups water. Blend for 30 seconds on high.\n*   Strain the mixture. Use cheesecloth lined into a large strainer. You can move the mixture around with a spoon to help it move through the cheesecloth a little faster. Once a good portion of the liquid is gone, gather the cheesecloth into a kind of bag, being careful to keep all the pulp twisted into the bag, so it doesn't overflow and escape into your strained milk. Twist from the top to squeeze out as much water as you can.\n*   Note the pulp and milk are still uncooked, you *need* to cook them. To cook the milk, first pour everything into a big saucepan, and scrape down the original bowl. Then pour everything back into the bowl, but *leave some residue on the pot*. Heat the pot over medium heat until the residue just starts to brown - this will help give the soy milk a toasty delicious flavour (haven't tried this yet, but I want to!). Add back a bit of liquid, and kind of deglaze the toasted residue. Add back the remaining liquid, and bring to a boil. Gently simmer for 15 minutes, stirring to prevent scalding. Then reduce to about 60 degrees celcius and leave it alone (I use this specific setting on my induction burner). Let it sit for 10 minutes, and a skin should form on thtop of the milk. Skim this off, this is bean curd skin or \"yuba\", you can use it in tofu scramble recipes. The milk is now ready. You can strain it again if you want, then let it cool. Maybe add some sugar and a dash of vanilla for extra goodness (haven't tried this yet, but I want to!)\n",
  "notes": "*   Based on the recipe in this video: \\[[Homemade Soy Yogurt](https://www.youtube.com/watch?v=xWHw4xYsDyg)\n*   See also [Soy Milk](</ingredients/Soy Milk>), should merge the info on that page into this page, I think?\n*   If making strained soy milk, you'll get by-products - the \"okara\" soy pulp from straining, and the \"yuba\" bean curd skin from cooking the soy milk. You can apparently use the \"okara\" to make tempeh, and consume the \"yuba\" in various ways, but I've yet to try either.\n*   Note: for comparable nutrition information, see a similar commercially produced product, like [Eden Foods Organic Unsweetened Soy Milk](https://store.edenfoods.com/unsweetened-edensoy-organic/)\n*   With the okara, could try making [Okara Patties](https://woonheng.com/soybean-pulp-okara-patty/), or [Simmered Okara with veggies](https://www.justonecookbook.com/okara-unohana/), or [Okara Cookies](https://cookingwithyoshiko.com/okara-cookies/)\n*   This video from Andrew from Buzzfeed on soy milk is neat too: [I Tried Making This Fresh Soy Milk I Had In Taiwan - YouTube](https://www.youtube.com/watch?v=GWoP0lc-KqY). Uses 500 grams of dry soybeans to 9 cups of water total (uses 6 cups initially, then 3 more cups to extra more liquid from the okara after the initial squeeze). I'm using 90 grams to 2.5 cups water... so wow the ratio is pretty different? Also this makes me think a mesh straining bag might be a great investment, if I want to make say a litre at a time of soy milk or more. Neat toasting of the \"residue\" from the liquid as well!\n",
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      {
        "id": "soybean",
        "emoji": "🫘",
        "name": "Soybean"
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        "emoji": "💧",
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  "usedIn": [
    {
      "id": "apple-mango-spinach-smoothie",
      "emoji": "🍎",
      "name": "Apple Mango Spinach Smoothie"
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    {
      "id": "rice-pudding",
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      "emoji": "🥛",
      "name": "Soy Yogurt"
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