Soy Milk 101: Making Delicious and Nutritious Soy Milk Based on Science
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- เผยแพร่เมื่อ 10 ก.ค. 2020
- Today, we're cooking up some delicious homemade soy milk from scratch! It's an extremely easy recipe, with clear explanations based on scientific papers. Out of just 2 ingredients, the resulting soy milk is smooth, creamy, and incredibly nutritious.
It's enjoyable drunk plain or mixed with other flavors. You could make a matcha soy milk latte, chocolate soy milk, blue butterfly pea flower milk tea, or pretty much anything you might prefer. Enjoy!
References:
1. Li X, Liu X, Hua Y, Chen Y, Kong X, Zhang C, 2019. Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds.
2. Z. Pan, W. Tangratanavalee, 2003. Characteristics of soybeans as affected by soaking conditions.
3. Kyoko Toda, Kyoko Chiba, Tomotada Ono, 2007. Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture
4. Yuan, S., S.K. Chang, Z. Liu and B. Xu, 2008. Elimination of trypsin inhibitor activity and beany
flavor in soy milk by consecutive blanching and
Ultra-High Temperature (UHT) processing.
5. Shuhong Li, Dan Zhu, Kejuan Li, Yingnan Yang, Zhongfang Lei, Zhenya Zhang, 2013. Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors
#soymilk #okara #soyamilk - แนวปฏิบัติและการใช้ชีวิต
Finally, a tutorial that talks about some of the why’s and wherefore’s! I’m saving this one!
This was brilliant. Thank you for your efforts, loved the scientific inputs too, cheers ✨✨
Wow, learning while being healthy and enjoying nutritious food!!!! I love this channel.
Fantastic information!! I love knowing the ‘why’ of things so I appreciate your detailed teaching. Thank you!!
Thank you. you are a phenomenal teacher.
Quite helpful, I love this clip
Super duper clear video. Thanknyouu so much. Okara is usually made to be tempe in my country Indonesia.
Love it keep up the good work!!! 🤩❤❤
The best of tutorial..
Succesfully for you
Greeting healthy always
Thank you. Great video.
_Thank you for sharing another amazing video!_
Thanks for watching!
Thank you for that. Will try tomorrow 😎😎😎
Thoroughly enjoyed this scientific breakdown! Food science is so interesting to me!
Glad you enjoyed it!
Excellent video!
Thank you! Cheers!
I’ve been looking for this video for AGES. Back then, I dug myself into the research to find which method gives the most nutritious and the most pleasant tasting soy milk.
Really love your science-backed culinary video. Thank you for such insights!!
Thank you too!
You should add a resume of the recipe or ingredients list, measurments, that kind of stuff to the description. But I really like this video!! So informative. 💜
Thanks for the suggestions!
Omg.. this is wht people especially Indonesian need to watch, not just cooking but knowledge instead.. you r awesome! One of the best "youtuber I ever know.. keep it up!
Thanks for your kind comment!
Can I ask you if you have tried this recipe?
What a great video!!
I think I’ll try using my Vitamix instead of Nutramilk (nut milk maker). I wonder if anyone here had compared different methods.
Can you make more Cooked By Science videos?
How to store it for longer days?Other than refrigeration
Wow 😍
You should try out oat milk next! Although I heard it's far more complex considering the slime factor people talk about. Fine line between soaking/not soaking, water temp, and blending times. I think I read a recipe where to prevent sliminess, you must blend only for 10 seconds and then barely agitate the oat pulp once straining. But then it could lose creaminess with a short set time. And then there's people who uses an enzyme to prevent sliminess because that's what oatmilk companies use. In the end if you go for it for a video good luck!
Thanks for the comment. Maybe we will do a video on oat milk someday.
Thank you very much for your tutorial video. I love it, educational and you make it so enjoyable with your voice, music and way of filming. Can you please teach us how to make tofu with the mill and how to use the okara? Keep up the good work!
With the soy milk I mean
Thanks for watching! We will make a video on tofu and also okara, will try to do that soon :)
@@NovitaListyani Great! Looking forward to it. I was looking for a good soya milk and tofu but didn't find them at the supermarket. Therefore I had decided to see how I can make my own and found your tutorial the best. My girlfriend shared her experience with her own soya milkshake with ginger, turmeric and cinnamon as anti-inflammatory measures. She gave up eating processed food and snacks besides other measures and is now free from a recent asthma and acid reflux problem that she never had before. I will try it too with my soya milk.
Thanks for the info. We also regularly add herbs and spices into our drinks from time to time. Certain spices do have many beneficial effects on our body.
@@NovitaListyani Can you advise if there is any use to the soya bean skin. I went thru' some hrs in getting then out as I didn't have the skinless ones at home. 😅
Nice
Thanks!
Do u soak in hot water or cold?
soy bean skins are a good source of fibre.
The ladt time i tried soya milk it was a light brown colour and very thin, i still used it in my tea but left a brown sediment at bottom of cup. Disaster. I might try this recipe but i can't get hauled split soya beans. Any advice?
Will be grateful if you could suggest how to store it for longer days
Did you find out
How to prevent the burnt smell/taste?
I've been stirring frequently throughout the boiling process...
If the soymilk has a burnt smell or taste, then it's most likely from the bottom pulp or sides of the pan. The way to avoid this is by stirring very frequently, and deeply.
I personally just pressure cook my soybeans for 20 minutes and blend them. No need to strain since the result comes out smooth in my blender. And I find that the soybean skin doesn't make a difference whether or not I remove it.
Have you tried making tofu or yoghurt with this method? Does it work? Also, does the milk have a beany flavor? I have so much left over okara to deal with, I would appreciate a method that eliminates it altogether.
Pressure cooking the beans is a great idea!
Thank you so much! I realy was interested in the trypsin (good to know 20 minutes of boiling only removes up to 87%). Question: Why do you remove the foam. Is it for flavor? is the foam toxic? IF you leave in the foam will the soymilk be able to be made into latte froth? thanks for any info, on these questions.
The heating process is what removes the toxins. Removing the foam is mainly to make the boiling process easier, it can build up and spill over, as well as cover our view of the soymilk. As for making it into latte froth, whether or not the foam is removed won't affect the soy milk's ability to froth.
@@NovitaListyani thank you so much! 🥛
How about Soybean Agglutinins?
Which are the colours u have used in soy milk plz let me know i also want to made this at home and give this milk tk my kids .
I used chocolate powder, matcha powder and butterfly pea flower powde
Seems to be very labor, and time, intensive. Could you use an instant pot instead of cooking?
Good question, and i think the answer lies in how long you need to cook (e.g. at high pressure) to deactivate the trypsin. Perhaps the paper she showed in the video could have a table of trypsin deactivation vs T and P?
Makasih bnyak kak, sangat bermanfaat🙏 Tapi waktu sy panaskan di api besar, susunya banyak menguap, alhasil berkurang bisa sampai 1 liter dari volume awal… apa sy ada yg salah ya?
Juga, kalau susu di taruh kulkas, lama kelamaan banyak endapannya. Apa yg biasa di jual di marketplace itu pakai pengawet/semacamnya ya? Atau lagi, simply karna metode yg sy gunakan ada yg salah? Thanks a bunch once again, hope you have a wonderful day!
Di video sekitar 6:55 dijelasin kalau kepanasan apinya segera dikecilkan, jangan dibiarkan terlalu panas. Kalau susu kedelai di dalam lemari es lama kelamaan menggumpal itu memang begitu. Karena susu kedelai kalau kecampur asam memang menggumpal, sifat itu yang dipakai untuk bikin tahu, kalau di lemari es bisa saja karena berbagai hal, misalnya asam dari bakteri tertentu.
1:7 dry beans to water
❤❤❤
Hand made soy milk takes lots of efforts. It's much easier to make soy milk by using a Joyoung Soy milk maker (九阳豆浆机)
Thanks for the information
Sukses selalu . Semoga ibu novita masih ingat sama saya yang telah ibu bikin in akun google 🙏
I dont think this works with whole soya beans.
hi good day Nàvita,thanks for the nice video it will be of real help , am from new delhi , india want to start tofu as well flavoured soy milk buisness just want to know how to remove the soy odour from milk ,hope you can help ,mohinisadmirer at h ng out awaits or mohinisadmirer at gmail dot com thx