@@KaizokuShojo it has this fresh, grassy aroma. Asian use it a lot in dessert and sometimes on savoury dishes like hainanese rice or nasi lemak. Someone told me once pandan leaves is the Asian vanilla extract.
We follow all of your steps except we actually allow the milk to boil, immediately reduce the heat and simmer a good amount of time until a skin is formed on top. No foam needs to be removed, it reincorporates in the milk. Don't take your eyes off b4 it boils because it will overflow and make a mess. Very delicious even unsweetened if hot and creamy. Stimulates breastmilk production too.
I make my own soy milk at home all the time, but I use a machine to do it and it's a lot easier. I used to do it by hand like in your video and yes, totally agree with the "really squeeze the crap out of it" hahaha
One of things that shocked me when first visiting China was people drinking salty soymilk! Coming from Indonesia I am used to the Cantonese style sweet soymilk, so the north Chinese way of adding chili paste, pepper and other savory things to soymilk kinda blew me away.
I love making homemade soy milk. My husband is from Nigeria. His mom made it for him when he was a child. So I learned how to make it the Asian way last year. He loves it and my daughter. My 8 year old brother enjoys it too.. I enjoy watching people make soy milk just as much as I like making it myself. I am the only one in my family who makes milk.
When I was in Manila, I used to get fresh soy milk from this Chinese guy every morning. Then, in Taipei, I would go to this breakfast joint for youtiao in shao bing with fresh soy milk. There's nothing like that where I live in America.
This looks easy! Never would have thought. I love anything soy. Tofu, milk, eating them roasted as a snack~anything. AND~Last but never least~ 🎊🎉🍾🍷🌟 💖 CONGRATULATIONS for reaching your Patreon goal! 💖 ⭐🍷🍾🎉🎊 WooHoo! That means you won't be going away soon, I hope. Jenn 💖 💖 💖
I can't speak for Chris, but I say centigrade too. It's just the way I was taught. The term centigrade was changed to celsius some time in the 1950s. My guess is, if you had an old science teacher, they still used the term centigrade.
Centigrade is actually the accurate term (since it was based on the boiling point of water, 100ºC, centi etc) Celcius was was the guy who came up with the scale, I guess it was formalised under his name out of respect, like Amperes, Volts, Farads, Angström, Kelvin etc.
So I'll use a mix of the two terms, but generally for narration I'll opt for 'centigrade', just because I find myself tripping up over the word 'Celcius' at times (plus, more potential sibilance) :)
Hey great video again ! Just a quick question... I saw on other videos and tried it myself that the skins of soybeans had to be removed to avoid the bean taste. This step is quite painful... Can u tell me if it makes any difference...
Just a tip. Blanch the soy beans in boiling water first, before soaking. Depending on how the soy beans are dried, there may or may not still be active enzymes (Lipoxygenase). Ironically, if your soy beans are high quality, this will produce an offending grassy/beany smell caused by the breakdown of fatty acids.
I feel like this would be good with a star anise and bit of licorice root added in at the end if you're just drinking this and don't need it unflavored. Is adding in spices at the end like mulled wine a common thing in China?
some people say the milk smells beany if the skins are on. It did look like their beans were peeled, but the peels come off pretty easily if you rub them together in some water.
Hi, thanks for the video! :) In the recipes that I have seen, the soy milk is strained and then heated through. Would that affect the taste/consistency? Seems like it would be easier to handle.
@@ChineseCookingDemystifiedWell, there's a Japanese dish where you stew the spare soybean bits, burdock roots, mushrooms and whatever veg you feel like and serve it as a side dish. So I was wondering if Chinese cooking had a way to put the soybean bits to use.
May i ask ..is it ok not to remove those extra foam and not using the strain over that Cheese-cloth and not squeezing ... so to speak, may i just cook it like that and will the soya water be as drinkable?
Hey guys!! Show us how to make Douhua. I can't believe I found you guys now, the RUclips gods must be shining lately. This is exactly the kind of channel I need. Can't get enough of Chinese dough recipes and of course hot soy milk. Show us how to turn that fresh soymilk into a delicious douhua/doufufa.
HELP... I LOVE Soy Milk its my favorite, seriously, but I struggle making it.. I always get a layer of brown goo on the bottom of my pots. No matter how thick the bottom is. So how do you stop this or is it just part of making the milk... also does this when I make Tofu. Which I also Love and just can't stand the thought of living without.. lol .. 😬. 💝.👍... Love the show and thanks for sharing.
I know this comment was over a year ago but if you’re still interested, the strained bits are caked okara and it can be used in a lot of recipes! I personally add an egg, some flour, julienned vegetables, a little bit of water, and seasonings and make savory pancakes with them. They’re similar in texture to Korean jeon and quite good for you!
Mine sticked to the bottom of the pan. when I realized it, the soy beans were already slightly browned. So my soy milk had a slight funky taste, a bit of roasted chicken. still good!
I made my own soy milk a few times using this method, but I didn’t like having to stand by the stove while it was simmering. I decided to buy a soy milk maker machine called the SoyaJoy G4, which will be delivering any day now. I’m so excited because it’s basically a set-it-and-forget it appliance! I do have a question for you though. I’ve always removed the bean skins. Do you recommend removing the skins? I’m curious if that would yield a better tasting result.
@@ButtercupDreams Hey, all! Sorry for the late reply. It’s been a few years, so I no longer have the machine. I used it for about a year before I decided to sell it. It did work well though. I used it religiously for 6 months and I just got bored with it and began using it less and less. I was also vegan at the time, but have since dropped that lifestyle. I’m back to cow’s milk. Cheers! 🥛
Hello! I wonder if cooking the beans first and then blending them would be ok too! I didn’t use a cloth but just a strainer, and and soon as I put it on a bottle the soya got separated from the water 😢 Thx for the video! And yes, where’s the tofu making one? I didn’t get what you meant at the end 😅
Awesome thank you. I'm trying to make ours more creamy taste as prefer soy and healthier ways of eating! I'll try your addition of sugar but being pre diabetic I'll try Stevia instead! Any other ways of making it creamier?
Fertilizer, if you have a garden. Someone down in the comment also mentioned stewing with vegetable, which I've never tried before but sounds plausible.
Or feed it to chicken if you have chicken, this is great chicken food. I also saw people frying it with oil till crispy and loose, then sprinkle it over other food to add some flavor and texture, never tried it myself, but it seems an other legit method.
You have to measuring with the soaked soybeans not with dry one. In the video it says the ratio is each portion of soybeans (soaked one) twelve portions of waters, you can reduce a portion to ten or eleven for more concentrate.
@@agilanraaj8337 but i think that the ratio one portion at twelve portion water is too much. In the video he used 200gr of dry soybeans and 2.4 liters of water. So in you case if 400gr is dry soybeans then add 4.8 liters of water more o less.
i tried to make soy milk this evening.... How fast should boiling take??? I boiled it for, like an hour and there was like NONE in my wok. I had my heat really high, could that have been why it reduced so fast? I was left with like super bean water at the bottom of my wok. Im going to try again tomorrow, any tips??
adding onto that, the flavor was yucky... Do you think I just concentrated it too much? it tasted like dried beans and just... astringent? I also got like... maybe 8 oz (whatever that is in mL oops) out of the 2.4 liters i used initially lol...
I was accumulating so much pulp from making soy milk and could not use it right away for baking bread, so now I dry and store it for future to use to make roasted soybean coffee. I've had soybean coffee before and it tastes great.
OK, I just made my own soyamilk according to this method. It took four hours, the kitchen in a complete mess, used several bowls, pans, cloths, strainers. Then it took at least 10 litres of water to rinse, wash everything and clean up the kitchen. It made 1 1/2 litres of soyamilk. Not worth the hassle.
When I started to make soymilk, it took me a long time but now I can make 2 liters of concentrated soymilk in 1-1.5 hours. I use only 1.2L water per 200g soybeans and dilute it later when I drink it. I only strain through a sieve, because it is faster and any residual pulp eventually sinks to the bottom of the jar of soymilk. Now I keep pureed soybeans in my freezer, so all I have to do is add water and cook it.
I soaked the soybeans for two days which led to the soymilk being watery and less creamy. I think the starches must be stuck in the pulp or maybe the beans fermented. Don't know. Lesson learned...to not oversoak the beans.
This is a travel program directing team broadcasting in Korea. We aim to give satisfaction to many travelers who are restricted from traveling abroad due to the COVID-19 situation with great videos.
In preparing for the episode this time, I have a request to show the viewers a wonderful look of Could you please allow us to use your RUclips video on our broadcast screen along with the source? I look forward to your positive consideration. Thank you!
Hey...I love your videos guys. We’re a small batch artisan tofu producer in london - Clean Bean. We’ve been supplying the top Chinese and Japanese restaurants here for 20 years. Give us a shout, we’re obsessively anal about making traditional tofu. Any questions, we’d love to help!
I remember my mum used to make soy milk at home in Malaysia. She will add a few fresh pandan leaves while boiling.
the trick with the pandan leaves sounds awesome!
What does fresh pandan taste like? Thinking about buying a pandan plant for my house.
@@KaizokuShojo it has this fresh, grassy aroma. Asian use it a lot in dessert and sometimes on savoury dishes like hainanese rice or nasi lemak. Someone told me once pandan leaves is the Asian vanilla extract.
I add some ginger... Its boom
@@chinaahpek My mom used pandan leaves too in every sweet beverages 😂😂😂
SO looking forward to the DIY Tofu video!
We follow all of your steps except we actually allow the milk to boil, immediately reduce the heat and simmer a good amount of time until a skin is formed on top. No foam needs to be removed, it reincorporates in the milk. Don't take your eyes off b4 it boils because it will overflow and make a mess. Very delicious even unsweetened if hot and creamy. Stimulates breastmilk production too.
I make my own soy milk at home all the time, but I use a machine to do it and it's a lot easier. I used to do it by hand like in your video and yes, totally agree with the "really squeeze the crap out of it" hahaha
Which soy milk maker do you use?
@@natviolen4021 mine is too old, can't find it online, but this one is similar : www.forumappliances.com/soymilk-makers/ 😃
I am buying a soybella machine soon.
One of things that shocked me when first visiting China was people drinking salty soymilk! Coming from Indonesia I am used to the Cantonese style sweet soymilk, so the north Chinese way of adding chili paste, pepper and other savory things to soymilk kinda blew me away.
Oh, as a mexican that sound good, I mean, we drink chocolate with chiles 🌶️
@@Zodamay And mezcal too apparently! ;)
I love making homemade soy milk. My husband is from Nigeria. His mom made it for him when he was a child. So I learned how to make it the Asian way last year. He loves it and my daughter. My 8 year old brother enjoys it too.. I enjoy watching people make soy milk just as much as I like making it myself. I am the only one in my family who makes milk.
Took things for granted then, a fresh cup was easily obtainable from the hawker stalls. Thank you for the recipe. Slurp! ❤
Add a pandan leaf for the straits style :)
I am binge watching your videos
Me: I wonder if they'll teach us how to make our own tofu?
Video did not disappoint :D
Nothing can beat a Chinese breakfast, soy milk, fried dough stick, porridge, steam dumplings, xiaolongbao, tea eggs.
thank you so much for all these videos, I want to learn a lot!
Thank you for this- am trying to find your how to make tofu after this but cannot find it! Also love all your veg recipes!
perfect shirt for the occasion!
You two are adorable.
I'm so gonna make it soon. Thanks guys.
Thanks a lot! I hope this helps me save money!
This was great but I am even more excited to see your take on Tofu.
When I was in Manila, I used to get fresh soy milk from this Chinese guy every morning. Then, in Taipei, I would go to this breakfast joint for youtiao in shao bing with fresh soy milk. There's nothing like that where I live in America.
This looks easy! Never would have thought. I love anything soy. Tofu, milk, eating them roasted as a snack~anything.
AND~Last but never least~
🎊🎉🍾🍷🌟 💖 CONGRATULATIONS for reaching your Patreon goal! 💖 ⭐🍷🍾🎉🎊 WooHoo!
That means you won't be going away soon, I hope.
Jenn 💖 💖 💖
Idk why but when Steph tasted it it was so cute 😂
Great videos! I really like the way you don’t skimp on the details. Cuttlefish? Who would have known?
I will be sure to keep this recipe in mind when playing Tainted Cain
Seems like 12 parts of water to 1 part of soaked soy beans is a lot. Do i understand that right? Thank you for teaching us how to make soy milk.
chris is there a story behind why you say centigrade rather than celsius?
I can't speak for Chris, but I say centigrade too. It's just the way I was taught. The term centigrade was changed to celsius some time in the 1950s. My guess is, if you had an old science teacher, they still used the term centigrade.
we say centigrates in Argentina (centígrados)
Centigrade is actually the accurate term (since it was based on the boiling point of water, 100ºC, centi etc) Celcius was was the guy who came up with the scale, I guess it was formalised under his name out of respect, like Amperes, Volts, Farads, Angström, Kelvin etc.
So I'll use a mix of the two terms, but generally for narration I'll opt for 'centigrade', just because I find myself tripping up over the word 'Celcius' at times (plus, more potential sibilance) :)
Hey great video again ! Just a quick question... I saw on other videos and tried it myself that the skins of soybeans had to be removed to avoid the bean taste. This step is quite painful... Can u tell me if it makes any difference...
Nope, no difference at all. Just rinse a few time, give some run to get rid of the dust, then soak.
How many people expected due to ear memory when he said "but first..." waited for "as always, long yau" to follow :D
Just a tip. Blanch the soy beans in boiling water first, before soaking.
Depending on how the soy beans are dried, there may or may not still be active enzymes (Lipoxygenase). Ironically, if your soy beans are high quality, this will produce an offending grassy/beany smell caused by the breakdown of fatty acids.
Do I have to remove the skin/dehull the soybeans at any point in the process as well? And is a 5 minute blanch good enough?
@@darkfoxfurre Dehull not required. 5 minutes should be enough as long as your water was boiling.
AYou guys are great. Love your videos.
I feel like this would be good with a star anise and bit of licorice root added in at the end if you're just drinking this and don't need it unflavored. Is adding in spices at the end like mulled wine a common thing in China?
Not really but i think thats totally deserve a try
I love your videos..pls did you peel the soy beans before you blended it?..or is it necessary to peel off?
some people say the milk smells beany if the skins are on. It did look like their beans were peeled, but the peels come off pretty easily if you rub them together in some water.
Do you know how muchprotein there is aprox in the soy milk. I'm trying to make my gym-fan bf drink this because I loved it!
Hi, thanks for the video! :)
In the recipes that I have seen, the soy milk is strained and then heated through. Would that affect the taste/consistency? Seems like it would be easier to handle.
It'd be easier to handle, but cooking it first then strain gives it a richer and creamier taste. That's what you'll need to do for tofu too.
I see, that makes sense! Thanks!
It's that easy??? Wow!
U 2 rock!! love it!!
What would be done with the solids left after pressing soy milk? Is that just waste or is there some culinary use for it?
You can mix it with herbs, oil, seasoning and/or meat, then deep fry it, turn it into a small pattie or a ball.
What would be the difference in blending the beans after they were cooked?
There are two types of soja milk in China. They get different flavors but both are good. What you said is less popular.
So, what do you do with the spare soybean dregs? They're actually fairly tasty if you stew vegetables with them.
Sounds interesting. So do you break them into chunks and treat those like very dense tofu?
Huh, to my understanding I thought they were usually used for chicken feed.
@@ChineseCookingDemystifiedWell, there's a Japanese dish where you stew the spare soybean bits, burdock roots, mushrooms and whatever veg you feel like and serve it as a side dish. So I was wondering if Chinese cooking had a way to put the soybean bits to use.
I think it would be great to add it to your vegan Pattie mixture for vegan burgers.
I freeze the okara and when I have enough saved up I made a nice batch of okara hummus. It is so gloriously silky!
How about Savory Soy Milk Soup that is eaten with Fried Youtiao? Saw it on a youtube video and I am curious about this one.
Sure, you can season to your taste. Some dishes in Japan use savory soy milk.
Recipes using the pulp?
Instead of chickpeas, use the okara to make hummus. The okara freezes beautifully so you can save up a few batches, then just defrost and make hummus!
May i ask ..is it ok not to remove those extra foam and not using the strain over that Cheese-cloth and not squeezing ... so to speak, may i just cook it like that and will the soya water be as drinkable?
Hey guys!! Show us how to make Douhua. I can't believe I found you guys now, the RUclips gods must be shining lately.
This is exactly the kind of channel I need. Can't get enough of Chinese dough recipes and of course hot soy milk.
Show us how to turn that fresh soymilk into a delicious douhua/doufufa.
Haha you're in luck, we just tossed out a Douhua video yesterday :)
ruclips.net/video/Pgm4W9LwzDg/видео.html
I don't have fridge where can I store them for saoking?
You talk about a ratio of 1 to 10, or 1 to 12. Is that by weight or by volume?
Can we do anything out of that foam and remaining crap thing of soya?
Even though the US is an exporter of soybeans, I never can find them in stores. Any tips on finding them for purchase?
Farmers market?
Got an Asian market nearby?
How much capacity (volume available) does your blender have?
so is it possible to make tofu from other nuts like almond and cashew?
Do you guys keep the skins? I've seen both
HELP... I LOVE Soy Milk its my favorite, seriously, but I struggle making it.. I always get a layer of brown goo on the bottom of my pots. No matter how thick the bottom is. So how do you stop this or is it just part of making the milk... also does this when I make Tofu. Which I also Love and just can't stand the thought of living without.. lol .. 😬. 💝.👍...
Love the show and thanks for sharing.
i have seen some other soy milk recipes where they cook the beans whole before blending, instead of cooking the blended milk
Where did she get her tshirt from i love it :-0
Can you do anything with the foam or the strained bits?
I know this comment was over a year ago but if you’re still interested, the strained bits are caked okara and it can be used in a lot of recipes! I personally add an egg, some flour, julienned vegetables, a little bit of water, and seasonings and make savory pancakes with them. They’re similar in texture to Korean jeon and quite good for you!
Hummus!
Magic skinless soy beans!
I wonder...If blending this with cashews will make the milk creamier and lead to a creamier tofu after adding nigari
wait where can i get that dope shirt? 油条 is my favorite!
Taobao search 戈斯猫. That shop has many fun t-shirts.
Cool
Three cheers for patreon sink fixing !
Can you cook the soybeans before blending? :0
Would using a juicer work??
Mine sticked to the bottom of the pan. when I realized it, the soy beans were already slightly browned. So my soy milk had a slight funky taste, a bit of roasted chicken. still good!
What do you do with the skimmed soymilk foam?
Throw it at the neighbors house
Thanks Mr Shapiro.
How long will it last in the fridge?
I made my own soy milk a few times using this method, but I didn’t like having to stand by the stove while it was simmering. I decided to buy a soy milk maker machine called the SoyaJoy G4, which will be delivering any day now. I’m so excited because it’s basically a set-it-and-forget it appliance! I do have a question for you though. I’ve always removed the bean skins. Do you recommend removing the skins? I’m curious if that would yield a better tasting result.
I never tested removing the skin. Most people in China keep the skin, while I saw Maangchi remove it. So I guess either way is good~
How was the machine?
how is the soyajoyg4 serving you?
@@ButtercupDreams Hey, all! Sorry for the late reply. It’s been a few years, so I no longer have the machine. I used it for about a year before I decided to sell it. It did work well though. I used it religiously for 6 months and I just got bored with it and began using it less and less. I was also vegan at the time, but have since dropped that lifestyle. I’m back to cow’s milk. Cheers! 🥛
I knew vegans overlook so many old traditional fresh organic vegan food. Just like this soymilk, Stinky Tofu, Natto etc.
"Really squeeze the crap out of it" lol
Hello! I wonder if cooking the beans first and then blending them would be ok too! I didn’t use a cloth but just a strainer, and and soon as I put it on a bottle the soya got separated from the water 😢
Thx for the video! And yes, where’s the tofu making one? I didn’t get what you meant at the end 😅
Awesome thank you. I'm trying to make ours more creamy taste as prefer soy and healthier ways of eating! I'll try your addition of sugar but being pre diabetic I'll try Stevia instead! Any other ways of making it creamier?
Yum!
This is the sweet variant, right? I have heard of a savory version. What is the difference?
i think the savory one just has no sugar :)
How long can we store it?
I tried making it and it was great but now i don't wanna do anything else for the rest of the week. That was enough activity.
Is there anything I can do that traditionally Chinese with the left over soybean pulp?
I don't know about the Chinese, but look for japanese recipes with okara (the japanese term for the pulp)
Wow
Have you tried the instant pot way ?? Just curious :)
What is the Instant pot way? - I have a Instant pot.
how long does it take on general for the soy milk to start boiling?
forever! I am just making it now and I have been in the kitchen for hours and the amount of water and washing up is a pain in the ass!
my wife’s boyfriend loved this video!
Looks delicious! What do you do with all the leftover pulp that your strain out at the end?
Fertilizer, if you have a garden. Someone down in the comment also mentioned stewing with vegetable, which I've never tried before but sounds plausible.
@@AnhTrieu90 Oh, interesting, thanks!
Or feed it to chicken if you have chicken, this is great chicken food. I also saw people frying it with oil till crispy and loose, then sprinkle it over other food to add some flavor and texture, never tried it myself, but it seems an other legit method.
@@thisissteph9834 Oh, cool, sounds good, thanks!
@@rw42000 you can season and bread it and make delicious fried or baked patties from the pulp.
Do we need to filter it???
I have 400g of soybeans , how many litres of water is required?
You have to measuring with the soaked soybeans not with dry one. In the video it says the ratio is each portion of soybeans (soaked one) twelve portions of waters, you can reduce a portion to ten or eleven for more concentrate.
@@elianfeng3224 ok thanks👍
@@agilanraaj8337 but i think that the ratio one portion at twelve portion water is too much. In the video he used 200gr of dry soybeans and 2.4 liters of water. So in you case if 400gr is dry soybeans then add 4.8 liters of water more o less.
i tried to make soy milk this evening.... How fast should boiling take??? I boiled it for, like an hour and there was like NONE in my wok. I had my heat really high, could that have been why it reduced so fast? I was left with like super bean water at the bottom of my wok. Im going to try again tomorrow, any tips??
adding onto that, the flavor was yucky... Do you think I just concentrated it too much? it tasted like dried beans and just... astringent? I also got like... maybe 8 oz (whatever that is in mL oops) out of the 2.4 liters i used initially lol...
Tofu fa pls guys!!!
Use gypsum :)
We're doing Sichuanese-style Douhua, so those use Nigari coagulants :)
@@ChineseCookingDemystified that's great!
I have a soy milk and tofu fa business here. I use gypsum since nigari is hard to get here.
What do you do with the soy left overs? Can you do anything with it
tempeh
I was accumulating so much pulp from making soy milk and could not use it right away for baking bread, so now I dry and store it for future to use to make roasted soybean coffee. I've had soybean coffee before and it tastes great.
how to remove smell from soye milk
OK, I just made my own soyamilk according to this method. It took four hours, the kitchen in a complete mess, used several bowls, pans, cloths, strainers. Then it took at least 10 litres of water to rinse, wash everything and clean up the kitchen. It made 1 1/2 litres of soyamilk. Not worth the hassle.
When I started to make soymilk, it took me a long time but now I can make 2 liters of concentrated soymilk in 1-1.5 hours. I use only 1.2L water per 200g soybeans and dilute it later when I drink it. I only strain through a sieve, because it is faster and any residual pulp eventually sinks to the bottom of the jar of soymilk.
Now I keep pureed soybeans in my freezer, so all I have to do is add water and cook it.
Is the ratio before or after soaking?
looked like after but good question.
What do you do with the soybean pulp?
maybe seaweed soy cakes lol
Hummus!
where is tofu ?
youtiao is crazy
i noticed that steph's deep fried shirt is how you ended the youtiao video hahaha. no apron
It's a theme for these two videos~
Vanilla bean has entered the chat! 😀
I drink soymilk cold
🥛
I soaked the soybeans for two days which led to the soymilk being watery and less creamy. I think the starches must be stuck in the pulp or maybe the beans fermented. Don't know. Lesson learned...to not oversoak the beans.
hahahah I just leave everything to the soy milk machine.
Xiaoyu? Is that you?
@@thisissteph9834 hahahah yes it's me.
Ben Shapiro making soya video now
You can kinda tell the guy speaking is Irish
Shit didn't know soy milk is that easy
[KOREAN TV SHOW ] Request for cooperation
Hello:)
This is a travel program directing team broadcasting in Korea.
We aim to give satisfaction to many travelers who are restricted from traveling abroad due to the COVID-19 situation with great videos.
In preparing for the episode this time, I have a request to show the viewers a wonderful look of
Could you please allow us to use your RUclips video on our broadcast screen along with the source?
I look forward to your positive consideration.
Thank you!
Hey...I love your videos guys. We’re a small batch artisan tofu producer in london - Clean Bean. We’ve been supplying the top Chinese and Japanese restaurants here for 20 years.
Give us a shout, we’re obsessively anal about making traditional tofu. Any questions, we’d love to help!
How to remove bitter taste from soymilk pls reply
Why soya milk was bitter??? I maked the one is slitly bitter