SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Marie Oser (marie.veggiechef.com)
Subject:         Re: Thickening homemade soy milk
Date: March 5, 2007 at 2:39 am PST

In Reply to: Thickening homemade soy milk posted by Stacey on January 22, 2007 at 12:56 pm:

Make sure toinclude all the "foam" that may ride on the top of the
hot milk. That is where some of the fat resides, (good fat)

Buy a permanent type coffee filter (like at starbucks--about $5.00)
Pour the hot soymilk through filter into pitcher.
The okara solids will collect in the filter.

This is the important part:
Using a rubber spatula, press the solids against the filter.
Do this until there is very little liquid forced through.

You will be surprised to discover how much okara is still
suspended in the milk. I find that this pressing technique imparts
a silky texture to the soymilk.

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing