Questions tagged [soymilk]
44 questions
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why does soy milk curdle when salt is added
Why does soy milk curdle when salt is added? Does it have something to do with starch?
bob
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Why does soymilk take longer to expire?
Normally, milk itself takes about two weeks to expire, at least from my experience buying it from our local grocery store.
However, after buying a carton of soymilk, I noticed a shocking thing; it takes more than 2 months for it to fully expire (I…
yuritsuki
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How does the speed of nigari addition to soy milk affect the resulting tofu?
When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it.
In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu with a larger volume.
Adding the nigari fast…
F Chopin
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How can I make my icecream soft as it is too hard to carve straight from the fridge?
I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the spoon or scoop into the frozen delight help…
gypsybird
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What is used in the production of dubu (Korean tofu)?
Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart.
What is used in the process of making authentic dubu?
A quick internet search has failed to give me any results for making…
Danger Fourpence
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What properties allow something to be considered "milk"?
Traditionally, milk is defined as (from Merriam-Webster):
1: a white liquid produced by a woman to feed her baby or by female animals to feed their young; especially : milk from cows or goats that is used as food by people
2: a white liquid…
spacetyper
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If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?
It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's going bad?
AttilaNYC
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Will soymilk keep well in the freezer?
Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in advance to use later? Or would that not help?
As a…
Yamikuronue
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Preparing soy milk at home
How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
user86925
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Soy milk compared to other bean milks
Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you make it yourself. For example, why not use garbanzo bean milk or pinto bean milk? Is it…
Jonathan
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Substituting soy milk for regular (cow) milk in crepes/pancakes
I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade.
Is…
anon
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soy milk production with no beany flavor
does anyone know how big industries like Silk are producing soy drinks with no beany flavor? I read that a you should soak beans in boioling water (which temperature? for how many minutes?) in order to disable some enzymes. Then you should rinse the…
Giovanni Biscottini
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Mayonnaise advise
I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, however, after two days the mayo breaks up into curd in one bottle, and another bottle is…
lampstand
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What can be added to non dairy milks to extend shelf life?
I'm not sure what's going on but the last two batches of homemade cashew and sunflower seed milks went bad faster than usual i.e. 1-2 days.
What can be added to make them last longer? Both artificial and natural preservatives are ok for me.
Marina Dunst
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Soymilk for drinking vs. soymilk for tofu making
Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, the duration of the soak, the length of the milk…
Michele De Pascalis
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