You are an EXCELLENT teacher. I read that if the soy milk is cooked a bit longer, it becomes naturally sweeter. I tried this, it seemed to work well. NOW! about using that Okara (leftover pulp) to feed your plants....I looked at mine, realized i had NO plants so invented Okara Pineapple Coconut cookies!! I used crushed pineapple, dried coconut milk powder, and some ground flax seed with water to bind all together. Oh, and some brown sugar - but it did not need much. Baked at 350 - they were SO DELICIOUS. I actually make soy milk now sometimes just so I will have that okara to make my cookies. Warmest greetings from TOronto!
I've been in places that made soymilk and tofu, they sell the okara... it might be the cheapest thing in the store! When I have talked to Chinese people about soy milk machines, they first question is always "What do you do with that STUFF?".
all her instructions are SO clear.... she answers every question that you might have had..... and she's a pleasure to watch.....! there are so many recipes I can't wait to watch...... the ones I have tried are wonderful.....!
Hi! I just found your channel and I love your videos. Your instructions are so clear and simple, which makes cooking encouraging. I want to learn to cook more Chinese recipes this year to connect with my cultural background and I stumbled on your channel. I’m already learning so much and I’ve tried a few recipes and loved them. Thanks and keep up the amazing work!
We have soy milk here and it is able to last quite a while and is sold in the grocery stores, but I don't use it as I prefer cow or goat milk for the cereal I use it with. It is nice to know how it is made since there are so many soy bean farmers here in my state of Arkansas and they grow plenty of the beans each year. Thanks for showing me how the milk is made and I hope you are having a great week.
I definitely suggest not trying to use Soy Milk instead of dairy products, which can only end in tears, or at least mild disappointment. I really like soy milk and make it myself, but I just drink it, or use it in ways that originate in China or Korea. I got to like this by trying to make tofu long ago. I never did manage to do that, but I got to like the soy milk itself. So, why not just stop at that stage? It's good hot or cold, it can be sweet or savory. I would not mix it with coffee or chocolate!
Thank you that was a lovely description and very helpful. I have never seen split soy beens but will use the whole ones. I just made it is delicious. Much better than my old recipe. I did add 3 cardamom seed while it was boiling because I like them an it covers the been taste that I like less. After I added vanilla and honey ... Fantastic I will be making this again, thank you.
What I do is use the sieve first and get as much of the milk out by pressing it down with a large spoon. Then I strain it once more with the cloth and it's much faster and easier. I find when I just use the cloth it take a long time and a lot of work to squeeze all the milk out until it's dry. 😌
This is the best tasting soy milk recipe I've tried. Finally one that doesn't taste like raw beans. Mandy your recipes have never disappointed me thus far.
My wife mixes the leftover soy solids with corn meal and steams it. Not really my favorite but a lot of nutrition. I much prefer the soy milk itself and this is a great recipe.
I think it goes well in cornbread in the usual (Southern USA) sense. I have put it in GRITS, and nobody noticed. There are Japanese recipes to cook this OKARA, so it becomes dry and savory, something like more tasty sawdust. The problem is that if you drink soy milk every day you get more okara than you can possibly eat! Most of mine goes in the garden, I am hoping earthworms will like it? It supposedly improves the soil, and here we have pretty much just sand so we appreciate any help.
Put salt, sugar and MSG! I just made some this morning, using a juicer for a change. Blender is good too, but there are much larger and stronger blenders. I have soy milk appliances and they are really nice, but they don't make much, you only use a small amount of soybeans each time. I'm trying to get to the point of using one pound of beans at a time. Another advantage of this kitchen method is that you can make a thicker product, which has interesting uses, such as the Korean idea of using soy milk as a kind of soup with noodles, (Kongguksu) which is nice. What else? I had some in a Vietnamese market which had Pandan flavor and was a little sweet, that was good! The Pandan flavor made sense, and the milk had an alien pastel green color.
Your recipes helps me a lot in my home sickness too... I was wondering if you could post healthy breakfast meals for kids or lunch box ideas for moms. thanks in advance!
ok would so add sugar have with my cereal in the morning and I would have taken the raw powered part, and just add that to the plant like you said, or just keep it to add to make more or add to something else. my point is I would so keep it , because we can use it for something else. anyway yeah nice job this was amazing. all natural.
Thank you for providing this really well made educational video on the ways of making soy milk. I bought the machine, and whole skinned beans, I heard if you don’t de skin the beans it tastes funky? At least now I know it’s not difficult to de skin it appears, or maybe because I’m using the machine I don’t need to, as it well break them up, and I’ll just strain the finished product? Guess there well be a learning curve, I’m also curious about fermented, or non fermented beans, I’ve heard fermented is the healthy way to do this? So many questions right..
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Thanks for the great video! Question - I didn't add enough water so the milk is very thik - YUMMY, but thick. It's cooled over nite now but can I still add water (with a light boil probably) without ruining the soy milk? Or, should I call it a lesson and take the batch directly to tofu?
I tried the recipe today. When I was little I thought making soymilk is sooo hard. Thank you for sharing this recipe it was really easy and tasted good☺ love your channel❤~
Where in Ecuador do you l8ve? Will be leaving Cuenca, Ecuador soon to return to Canada. Would have loved to have made soy milk with you and practice my Chinese. Guess I will have to come back.
Hello.. I Like Your Recipes a Lot... I am From India and I had studied In Nanjing, China for 6 Years... I am missing Chinese Food a lot mainly " Huang Men Ji ( 黄焖鸡 ) " can you please make this recipe please. i miss it a lot
Hello :) I just watched the video! thanks for that, have also navigated through your channel and its AWESOME! I am a huge fan of your cuisine. Where are you from? since you said you wish you can buy a machine in Ecuador, too? :) AMAZING! Cheers and stay safe!
In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. While the flavor will not be exactly the same, it will be close, and you should have a similar final product in terms of texture and consistency
Hi miss mabye a stupid question but can u a achieve same results by cooking in generally on electric stove compare to cooking on gas stove for all the recipes?
Would love to try this. I recently found out I am slightly lactose intollerant. I can eat cheese but drinking usual Milk is a bit of a problem. I loved Milk and still do. But last year I found out. I really miss my Milk love the taste. I have tried all the alternatives of lactose free milk. But they seem to have same effect. I am going to try this. Thank you.
My son was born lactose intolerant, soy milk in any flavor he said doesn't leave a filmy taste on his tongue like cashew, coconut, almond and lactate milk. Have u tried making a milky shake and drinking it, with fruit?
Mine is easier Soak 250g beans 4-5 Hours, for every 1cup of hydrated soybeans put 3 cups of water, Blend, *must have 1L of water boiling in advance in a big pot, Add the grinded soybean, Watch out very carefully I mean it easily bubbles up, stir constantly after you've reached boiling stage, simmer for 15mins, Transfer to a large bowl to cool then you Filter it with your cheesecloth/bag etc. add 1cup of sugar pinch of salt *Always use filtered/Boiled water even in soaking *If you have plenty of time soak the soybeans 16hours with filtered/boiled but cool to touch water in Refrigerator to avoid fermentation funky smell, then the next morning Rinse soybean with Boiling Water to remove some smell and residue
Yes! As in so many plant foods, there are antinutritional factors. This is not unusual in the plant world! Speaking of things that can grow in Florida, I always say that they are either tough, full of poison, or full of slime. These antinutritional factors are a big problem with raw foods I think. Jeffrey Steingarten (The Man Who Ate Everything) tells us "Plants have no legs with which to run away, no hands to hold a gun, no money with which to hire a lawyer", and yet they survive in a competitive hungry world!
Which city of Ecuador are you? Btw really like your recipes, I already did some of them with good results. Sometimes it is a problem to find the appropriate Chinese ingredients in Ecuador.
Maybe she'll develop some Chinese-Ecuadorean fusion dishes! Get one million views! I'm looking forward to it, whatever it turns out to be. In general, some Chinese cooking idea but implemented with new world ingredients. Obviously this has already happened! But it can happen more, and we'll see it on RUclips!
Does it taste like beans after this method ... ive made it before. Altho i did not remove the skins. And im wondering if that is what made it taste like raw beans ?? 🤷♀️
Removing the skins definitely helps. The taste is cleaner, and there's less pulp at the end. I only did it once! I want some kind of bowl where water comes up from the bottom, and the skins would flush away continuously. Unfortunately nobody here seems to sell the peeled soybeans, even though other kinds of beans are sold like that! If I could buy those, I would make TEMPEH.
In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. And, it can be used in baking and cooking just like dairy milk. While the flavor will not be exactly the same, it will be close, and you should have a similar final product in terms of texture and consistency
can you do a recipie on Mao Dou? I ate them in Wuhan and wanna know how to make them!! They had the skin on, and you used your teeth to remove and eat the bean. It had some soup inside each bean and was really tasty. Love your videos!!
Woot?! Why would you dump perfectly edible things! Just mix it into your breakfast oatbowl or into a smoothie or use it to thicken sauces, or bake it, or stuff something
@@colby_247 i was talking to you and two you could gave a better explanation thats like me saying you deserve to get punch in the for no reason even though you asked why?
6 лет назад+2
@@destinyowusuarmstrong7698 thank you for a good explanation unlike others
Hello Souped up recipes (^ ^) I also love soymilk and drink it! I am glad that you have seen valuable information (^ ^) Thank you for a wonderful video! A good day & your smile is cutey !
You are an EXCELLENT teacher. I read that if the soy milk is cooked a bit longer, it becomes naturally sweeter. I tried this, it seemed to work well. NOW! about using that Okara (leftover pulp) to feed your plants....I looked at mine, realized i had NO plants so invented Okara Pineapple Coconut cookies!! I used crushed pineapple, dried coconut milk powder, and some ground flax seed with water to bind all together. Oh, and some brown sugar - but it did not need much. Baked at 350 - they were SO DELICIOUS. I actually make soy milk now sometimes just so I will have that okara to make my cookies. Warmest greetings from TOronto!
I've been in places that made soymilk and tofu, they sell the okara... it might be the cheapest thing in the store! When I have talked to Chinese people about soy milk machines, they first question is always "What do you do with that STUFF?".
Omg. This sounds delicious. I'll have to try making it instead of tossing out my okara.
what an incredibly creative recipe! thank you for sharing ^^
all her instructions are SO clear.... she answers every question that you might have had..... and she's a pleasure to watch.....! there are so many recipes I can't wait to watch...... the ones I have tried are wonderful.....!
Hi! I just found your channel and I love your videos. Your instructions are so clear and simple, which makes cooking encouraging. I want to learn to cook more Chinese recipes this year to connect with my cultural background and I stumbled on your channel. I’m already learning so much and I’ve tried a few recipes and loved them. Thanks and keep up the amazing work!
We have soy milk here and it is able to last quite a while and is sold in the grocery stores, but I don't use it as I prefer cow or goat milk for the cereal I use it with. It is nice to know how it is made since there are so many soy bean farmers here in my state of Arkansas and they grow plenty of the beans each year. Thanks for showing me how the milk is made and I hope you are having a great week.
I definitely suggest not trying to use Soy Milk instead of dairy products, which can only end in tears, or at least mild disappointment. I really like soy milk and make it myself, but I just drink it, or use it in ways that originate in China or Korea. I got to like this by trying to make tofu long ago. I never did manage to do that, but I got to like the soy milk itself. So, why not just stop at that stage? It's good hot or cold, it can be sweet or savory. I would not mix it with coffee or chocolate!
Thank you that was a lovely description and very helpful. I have never seen split soy beens but will use the whole ones. I just made it is delicious. Much better than my old recipe. I did add 3 cardamom seed while it was boiling because I like them an it covers the been taste that I like less. After I added vanilla and honey ... Fantastic I will be making this again, thank you.
Your explanation and demonstration of how to cook the soymilk is the best I have found on RUclips. THANK YOU!
What I do is use the sieve first and get as much of the milk out by pressing it down with a large spoon. Then I strain it once more with the cloth and it's much faster and easier. I find when I just use the cloth it take a long time and a lot of work to squeeze all the milk out until it's dry. 😌
You can use an instapot and pressure cook the milk for hours without it burning or foaming instead of babysitting it on the stove
This is the best tasting soy milk recipe I've tried. Finally one that doesn't taste like raw beans. Mandy your recipes have never disappointed me thus far.
My wife mixes the leftover soy solids with corn meal and steams it. Not really my favorite but a lot of nutrition. I much prefer the soy milk itself and this is a great recipe.
I think it goes well in cornbread in the usual (Southern USA) sense. I have put it in GRITS, and nobody noticed. There are Japanese recipes to cook this OKARA, so it becomes dry and savory, something like more tasty sawdust. The problem is that if you drink soy milk every day you get more okara than you can possibly eat! Most of mine goes in the garden, I am hoping earthworms will like it? It supposedly improves the soil, and here we have pretty much just sand so we appreciate any help.
I add in few pandan leaves when boiling it for the extra fragrance.
That is a great tip.
I followed your instructions and it came out perfect. Thanks so much for sharing.
Put salt, sugar and MSG! I just made some this morning, using a juicer for a change. Blender is good too, but there are much larger and stronger blenders. I have soy milk appliances and they are really nice, but they don't make much, you only use a small amount of soybeans each time. I'm trying to get to the point of using one pound of beans at a time. Another advantage of this kitchen method is that you can make a thicker product, which has interesting uses, such as the Korean idea of using soy milk as a kind of soup with noodles, (Kongguksu) which is nice. What else? I had some in a Vietnamese market which had Pandan flavor and was a little sweet, that was good! The Pandan flavor made sense, and the milk had an alien pastel green color.
Very simple video yet very pleasant and infomative to watch. Thanks dear. Love from Germany.
i just totally love your teaching, accent, and thank you for teaching - oh i will buy your wok later.
Your recipes helps me a lot in my home sickness too... I was wondering if you could post healthy breakfast meals for kids or lunch box ideas for moms. thanks in advance!
ok would so add sugar have with my cereal in the morning and I would have taken the raw powered part, and just add that to the plant like you said, or just keep it to add to make more or add to something else. my point is I would so keep it , because we can use it for something else. anyway yeah nice job this was amazing. all natural.
Love your videos, you are so talented. Also, that lip color looks great on you!
I served several charities in China17 years and loved my warm siy milk in morning or with my McDonalds lunch. Thanks for recioe.
Never dump that paste! That’s great food. Just mix with soups or creams, thousand filling uses
right. also I saw people use it make pancake and crackers
@@ShiNoMiRenge yes. Loads of protein.
Yes, I never throw away okara, I have found tons of uses for it in recipes!
@@HealthOrigins okara. Nice name
Would it taste stronger if you could grind it really fine and just left it in the milk?
THANK YOU so very much! This is wonderful. Thank you for your very detailed instructions, too.
Thank you for providing this really well made educational video on the ways of making soy milk. I bought the machine, and whole skinned beans, I heard if you don’t de skin the beans it tastes funky? At least now I know it’s not difficult to de skin it appears, or maybe because I’m using the machine I don’t need to, as it well break them up, and I’ll just strain the finished product? Guess there well be a learning curve, I’m also curious about fermented, or non fermented beans, I’ve heard fermented is the healthy way to do this? So many questions right..
Baby sitting the soy milk was relaxing haha. Thanks for the recipe, and great explanation!
Thank you for sharing your beautiful recipes!
I used to make soy milk by boiling the blended bean juice, and filter it afterwards. I have to try this method next weekend.
Hey what method did you enjoy better?
Loved all your videos, its been great help, thanks alot
hi ,I did try to make before.....it turn out good...now I know theres a machine that can do this,,,i will check it out ....many thanks
Love it! Great video!
You have to grow to love unsweetened soy milk. I did not enjoy it at first but now it is my favorite.
Refreshing. Plan to buy the machine but still not sure which one is good. I used to have it when I were in Thailand.
I love your sweater 👍 I'm super excited for this recipe.
Omg this is great, my son has to drink soy milk- i will sure do this to just make it fresh!
If you let your son drink too much soya milk... HE WILL GROW BREASTS LIKE A WOMAN. Beware.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Thank you for making this look easy
Great video! Love the originality.
Thanks for the great video! Question - I didn't add enough water so the milk is very thik - YUMMY, but thick. It's cooled over nite now but can I still add water (with a light boil probably) without
ruining the soy milk? Or, should I call it a lesson and take the batch directly to tofu?
yes, you can add morewater and boil it again.
I tried the recipe today. When I was little I thought making soymilk is sooo hard. Thank you for sharing this recipe it was really easy and tasted good☺ love your channel❤~
Owwhhh...i love everything in your channel!
Ecuador 🇪🇨 in da house 🤘🏼🤘🏼🤘🏼🤘🏼🤘🏼
Where in Ecuador do you l8ve? Will be leaving Cuenca, Ecuador soon to return to Canada. Would have loved to have made soy milk with you and practice my Chinese. Guess I will have to come back.
Always better when you do it by yourself, that's for sure. And healthy as well !
Thanks for sharing this Soy milk recipe, I will try it !
Thanks
Thanks❤️
How much protein actually goes into the milk and how much stays in the okara?
Thanks!
Thanks for the recipe. I think the most annoying part is removing the skin. It takes so much time!
You’re so smart 😊😍
Great video! I blend it with boiling water and add a pinch of salt when I am boiling it as that eliminates the beany taste 🙂
Why are you in Ecuador?? 🇪🇨
I think its because her husband's job
Probably because of the song by Sash!
I remember her saying the constant warm weather helps with her arthritis
She needs the cold weather with her condition. Hot weather makes it worse.
@@justinmartin8840 That's the opposite - warm weather is better for folks who have arthritis!
Hi, great video. Where can I get the machine? What is the brand?
Hello.. I Like Your Recipes a Lot... I am From India and I had studied In Nanjing, China for 6 Years... I am missing Chinese Food a lot mainly " Huang Men Ji ( 黄焖鸡 ) " can you please make this recipe please.
i miss it a lot
Nicely done
Hi sis how to reduce the bitterness of homemade soy milk ?
Hello :) I just watched the video! thanks for that, have also navigated through your channel and its AWESOME! I am a huge fan of your cuisine. Where are you from? since you said you wish you can buy a machine in Ecuador, too? :) AMAZING!
Cheers and stay safe!
Thanks sifu❤️
can this soy milk be used for coffee drinks without to flake or curdle? thanks for your answer.
In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. While the flavor will not be exactly the same, it will be close, and you should have a similar final product in terms of texture and consistency
I believe u can, try it out maybe give it a little flavor first- if you like flavored creamer
Lovely girl 😍😘 Thanks for all your recipe! Just found your channel btw. ❤️
thank you
Please do 豆花 Dou Hua next :) I have been trying to make one at home but haven't been successful yet.
Hi miss mabye a stupid question but can u a achieve same results by cooking in generally on electric stove compare to cooking on gas stove for all the recipes?
yes, you can
@@SoupedUpRecipes thank u
Can’t seem to find split soybeans anywhere and your link is for whole soybeans with the hulls on them. Where can I get split soybeans?
Hi! Nice video! I don’t understand how much: soy milk you can get from a cup of soy beans?
About 3 cups according to Maangchi
Would love to try this. I recently found out I am slightly lactose intollerant. I can eat cheese but drinking usual Milk is a bit of a problem. I loved Milk and still do. But last year I found out. I really miss my Milk love the taste. I have tried all the alternatives of lactose free milk. But they seem to have same effect. I am going to try this. Thank you.
Malc R almond milk is delicious also😊
@@The15secondsOfame Thanks. Already tried that. It seems to have same effect on me though. Not really bad effect just annoying.
My son was born lactose intolerant, soy milk in any flavor he said doesn't leave a filmy taste on his tongue like cashew, coconut, almond and lactate milk. Have u tried making a milky shake and drinking it, with fruit?
Coconut milk is so delicious 😍😍i honestly find it more satisfying than dairy milk. Do try!
Mine is easier Soak 250g beans 4-5 Hours, for every 1cup of hydrated soybeans put 3 cups of water, Blend, *must have 1L of water boiling in advance in a big pot, Add the grinded soybean, Watch out very carefully I mean it easily bubbles up, stir constantly after you've reached boiling stage, simmer for 15mins, Transfer to a large bowl to cool then you Filter it with your cheesecloth/bag etc. add 1cup of sugar pinch of salt
*Always use filtered/Boiled water even in soaking
*If you have plenty of time soak the soybeans 16hours with filtered/boiled but cool to touch water in Refrigerator to avoid fermentation funky smell, then the next morning Rinse soybean with Boiling Water to remove some smell and residue
huh???
Wow, This looks so good and delicious too. I love soy milk.....great recipe, miss!
Another great video, but is boiling the soy milk essential?
Yes. So you won't have diarrhea.
@@amandam8089 , lol, thank you! That is an important tidbit of information!
eating raw beans can be toxic. see wildoats.com/blog-posts/undercooked-beans-dangerous/
Yes! As in so many plant foods, there are antinutritional factors. This is not unusual in the plant world! Speaking of things that can grow in Florida, I always say that they are either tough, full of poison, or full of slime. These antinutritional factors are a big problem with raw foods I think. Jeffrey Steingarten (The Man Who Ate Everything) tells us "Plants have no legs with which to run away, no hands to hold a gun, no money with which to hire a lawyer", and yet they survive in a competitive hungry world!
yooo looks so delicious
Which city of Ecuador are you? Btw really like your recipes, I already did some of them with good results. Sometimes it is a problem to find the appropriate Chinese ingredients in Ecuador.
I'm from Paraguay. Love to hear that you are in Ecuador. When a video in Spanish?
Maybe she'll develop some Chinese-Ecuadorean fusion dishes! Get one million views! I'm looking forward to it, whatever it turns out to be. In general, some Chinese cooking idea but implemented with new world ingredients. Obviously this has already happened! But it can happen more, and we'll see it on RUclips!
You can use okara - soy bean pulp - in a lot of recipes, I have a few on my channel. My favourites are a vegan brownie and burger patties 🙂
Does it taste like beans after this method ... ive made it before. Altho i did not remove the skins. And im wondering if that is what made it taste like raw beans ?? 🤷♀️
You have to keep it at the boiling stage for at least 6 minutes to remove the raw bean taste. It will still taste like beans but it is much better.
Removing the skins definitely helps. The taste is cleaner, and there's less pulp at the end. I only did it once! I want some kind of bowl where water comes up from the bottom, and the skins would flush away continuously. Unfortunately nobody here seems to sell the peeled soybeans, even though other kinds of beans are sold like that! If I could buy those, I would make TEMPEH.
wow, that's a great video!
We have 2 and 3 years old kid. Is that safe for them?
How many mins can you boil
My sister love soya bean
Can we use soy milk to replace regular milk in recipes?
In terms of substitution, soy milk can be used cup for cup in the same ratio as dairy milk. And, it can be used in baking and cooking just like dairy milk. While the flavor will not be exactly the same, it will be close, and you should have a similar final product in terms of texture and consistency
What’s the fl oz you get out of this recipe?
I made this. The taste is a bit bitter, how to fix that without adding sugar?
Your hair ❤️❤️❤️❤️❤️❤️😍😍😍😍 you’re so beautiful
@souped up recipes what is the purpose of mixing the two beans? And which one is better the split or the whole? Thanks 😊
Your 1 cup of water is around how many ml?
240ml
I tried this, exactly as you explained...and it was a total fail. What went wrong?
Mine curdled while i was boiling it. Anyone knows why? 😢
double boiler would make this easier
I will try and make this soon. I get this in flushing all the time for a 1dollar! now I know how to make it and I can save the dollar.😀😊
@sheldon pereira flushing queens NY
can you do a recipie on Mao Dou? I ate them in Wuhan and wanna know how to make them!!
They had the skin on, and you used your teeth to remove and eat the bean. It had some soup inside each bean and was really tasty.
Love your videos!!
I don't have a recipe for that yet but will keep that in mind. Thank your for your idea.
@@SoupedUpRecipes can you make some deep fried shrimp. With the ingredient s for tempora. Thanks
It is so easy to do once one gets the hang of it. The only time consuming part is simmering the soy milk. Avoid using old soybeans.
I thought the byproduct (soy) can be made into Tofu 🤔 I maybe wrong but can you do a video on how make a Tofu? Thanks in advance 😁
Yes, you can make tofu with it. I don't have a recipe for that yet.
Maybe those beans came from Illinois!!!
How is that 5 hours soya beans are exist in nature?
Only 15 minutes total boiling? Really? I usually do it 30 minutes., do you think it's to much time?
At least 15 minutes. Longer than that is fine.
Or buy it ready made
Woot?! Why would you dump perfectly edible things! Just mix it into your breakfast oatbowl or into a smoothie or use it to thicken sauces, or bake it, or stuff something
👍
6 cups of water
Why must you boil the soy milk?
So you won't have a running stomach.
because that's how you do it.
@@colby_247 i was talking to you and two you could gave a better explanation thats like me saying you deserve to get punch in the for no reason even though you asked why?
@@destinyowusuarmstrong7698 thank you for a good explanation unlike others
Why noy try without boiling?
Shout idol
Hello
Souped up recipes (^ ^)
I also love soymilk and drink it!
I am glad that you have seen valuable information (^ ^)
Thank you for a wonderful video! A good day & your smile is cutey !
Does Chinese people eat soy milk
You mean drink? Yeah. They do. The soymilk here in America tastes like water. Asian soymilk brands are the best.
200 g soybeans
I love soy milk