$title


Forum Archives

Here you can search the thousands of posts from our older message boards. Just click on the link for the time period you wish to search and you will be taken to the fill-out form for that volume. You can also click on the 'Return to Index' link and display all the messages in threaded form.




View Thread View Post Thread for This Board Read Prev Msg Read Next Msg

The Blood Type Diet Archives Volume 2




Homemade organic soy milk

Posted By: Ruby
Date: January-20, 1998 at 23:12:16

In Response To: Re: Aluminum in Soy Milk -- try this! (Portia)

Portia, I haven't tried this yet, but here are instructions I picked up at my health food store on how to make your own soy milk. Let me know if it works!! 1. Soak 2 1/2 cups (1 lb.) of organic soybeans in refrigerator overnight in 3 qts. water. Yield - 5 cups. 2. Drain and grind to a fine, gritty paste in blender, in 4-5 batches, using a total of 2 cups very hot water to process. 3. Whisk paste into 3 1/2 qts. rapidly boiling water. Reduce heat to medium low and cook for 15-20 minutes, stirring occasionally. (Keep 1 cup cold water at hand to add if pot begins to foam over.) Remember, soy milk acts like dairy milk and scorches easily. 4. Strain through nylon mesh, multiple layers of cheesecloth, a muslin square, or an old pillowcase, working over a colander. Set colander in a larger bowl or pan to catch the strained milk. THen, using a quart jar filled with water for weight, push repeatedly to extract all liquid possible. 5. Save leftover paste (the Japanese call it okara) from the strainer. It can be mixed and cooked with rice, barley, wheat, oats or other grains and used in casseroles, patties or burgers, or added to breads and muffins for extra nutrients. If you cannot use it immediately, it can be frozen. Because this is cooked, it can also be used as a protein supplement in pet food. 6. Taste soy milk. It benefits from a pinch of sea salt and just a little sweetener such as brown rice syrup or malted barley, plus (optional) a little bit of vanilla or almond extract. Consider making two or three quarts plain, one vanilla or almond. 7. Cool, then refrigerate in covered jars for use within four to six days. You may freeze in appropriate containers, leaving ample head space for expansion. Thaw in refrigerator over several hours for use as needed.Yield: approximately 4 quarts soy milk plus 3-4 cups okara.Happy cooking!!



Messages in This Thread

View Thread View Post Thread for This Board Read Prev Msg Read Next Msg

Password:



GenoType Diet Website   ♦   Dr. D'Adamo's Clinic   ♦   Institute for Human Individuality   ♦   Newsletter   ♦   Para Su Tipo de Sangre   ♦   Professionals   ♦  The Individualist

The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
Copyright © 2010, North American Pharmacal, Inc. All Rights Reserved