Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Master Moderator on September 19, 2008, 11:28:20 am

Title: Soya Milk
Post by: Master Moderator on September 19, 2008, 11:28:20 am

Name of Recipe: Soya Milk
Number of People:
Ingredients:

150 g already soaked soya beans
1600 g of water
40g of rice or wheat
40g nuts
80g brown sugar


Preparation:

Add the beans, 800g of water and the rice/wheat. Programme for 25 minutes, 100º speed 1.
Add the nuts and cook for 5 minutes, 100º speed 1.
Add the sugar, and mix for 2 minutes, speed 10.
Finally add the remaining 800g of water and mix for 20 seconds, speed 6.



Origin

http://www.forumbimby.com/index.php?topic=7627.0 (http://www.forumbimby.com/index.php?topic=7627.0)

Title: Re: Soya Milk
Post by: brazen20au on September 19, 2008, 12:38:00 pm

what kind of nuts?  do you know how long it lasts after making?

Title: Re: Soya Milk
Post by: Master Moderator on September 20, 2008, 01:09:33 am

Hi. Almonds. However you can skip that part out. It just adds a little weight on the liquid. Should be drunk within 3 days, however, you can always halve the ingredients. Apparently there is chocolate version out there!!!!

Title: Re: Soya Milk
Post by: brazen20au on September 21, 2008, 10:56:48 pm

thanks for that :)

Title: Re: Soya Milk
Post by: winosandfoodies on October 01, 2008, 11:40:00 pm

Has anyone tried making tofu in thermomix? Here is a recipe that could possibly be made in thermomix.
http://blog.fatfreevegan.com/2008/10/making-tofu.html

Title: Re: Soya Milk
Post by: Megan on December 15, 2008, 11:38:04 am

I'd also like to try making my own tofu.

I have made soymilk using the recipe in the TM31 cookbook, which was yummy (and I'm not even usually a soy milk drinker).

Does anyone know what sort of coagulant I need?

Title: Re: Soya Milk
Post by: AuntAnnie on June 21, 2009, 11:38:37 pm

You need a slat called nigari (magnesium chloride, derive from sea water; 卤水 in Chinese) or gypsum (calcium sulfate). You do not need a lot to make a batch. Check natural food stores for nigari and Asian markets for the calcium sulfate.

Silken tofu uses a different coagulant that is not widely available for home use.