You can blend it with boiling water to kill the bean flavor (Cornell method). I blended mine on the soup cycle in my Vita Mix blender and made yogurt that way with no bean flavor. When I made yogurt I kept all the fiber so the yogurt was thicker but I ground my dry beans to a very fine flour in the Vita Mix dry container before putting it in the wet container on soup cycle. (My mix 1c. Dry beans / 4c water). I think I would run the soup cycle 2 times next time to make sure I kill all the bean flavor but it completely disappears in yogurt. Yogurt incubation @ 110-100 degrees and only stir in the started when it cools to incubation temp or you will kill the starter. I found that you can set aside some of your yogurt in the freezer in 1/2 pint jars ( save abt 1/2 c / jar) if it stays 0 degrees or warmer for new starter. That is nice since you may not always want a continuous batch all the time working. Never warm your frozen starter in the microwave since it will kill the starter, plan ahead and put it out to thaw well ahead of time instead. I use the yogurt instead of sour cream or mayonnaise and seasoned for eating. I thought this would be something you would be interested in since you like food.
I love this video! I've made my own soy milk before, similar to what you did. Honestly, I got tired of peeling the skins off, too, so I gave up after a few minutes. I actually used the soymilk to make yogurt and it turned out VERY beany.... :( So maybe I do need to take the time for that extra step. I also wanted to add, I appreciate how thoughtful and reflective you are in the comments section of your channel. I feel like you genuinely try to respond to each person. Kudos!
Keri, I find it more than slightly ironic that I just found your comment here. Sometimes comments get buried... Although I do try to respond to most comments in a timely manner, sometimes it takes me a while to get a moment to actually sit down and do it.I hate to do it on my phone! As a somewhat new vegan of two years, I know how it feels to have questions when starting out this lifestyle. Veganism can be overwhelming and there are so many ways to do it, and everyone thinks there way is the best. I also get a lot of ideas from people on here, and engaging people, like you, help to keep me going on this journey. Also, good to know about the skins. That must be where the "beaniness" comes from. The AUDACITY of a bean trying to taste like a bean. haha. Thank you again for taking the time to comment. It truly means a lot to me.
You can buy soy beans that had the skin removed. There is also a machine to make soy milk like the SoyaJoy G4; it cooks and grinds the presoaked beans.
I've had the opposite experience. I started out removing the skins. It would take forever but I was very concerned about the "beany" flavor and really wanted to like homemade soy milk. I did not want to dislike it and so kept with the protocol. After a month of making my soy milk I decided to try making it with the skins on. I was nevous about it but felt like I would be using less water for prep and that it would knock off a lot of extra minutes for process. The verdict after cooling, no difference. I buy organic beans in bulk at my local and have bought numerous batches over time. There just doesn't seem to be a difference in the flavor between skins or no skins for me. It might be worth noting that soy beans can go off when soaking if the weather is warm. It's important to keep them cool. This is more so than other types of beans. I try to only soak them up to 12 hrs. and then I refrigerate if I'm not going to be able to get to them right away. That keeps them from souring and they will store in the water for a number of days if they are refrigerated.
I know this is an old comment, but I wanted to comment with a tip. I have a soymilk maker and the handbook instructs you to soak the beans for 4 to 6 hours which is not long enough to completely or correctly re-hydrate the beans in order for them to become fully cooked within the 15 minute window that the machine performs its cooking function and the resulting soymilk would most likely have an undercooked/raw or bitter/grassy taste; so, I soak mine for at least 12 hours (if soaking longer than 12 hours, they should be soaked in the refrigerator) and then I proceed to make my soymilk in the machine and it turns out perfect. I never peel my beans, but I add a pinch of salt to the soymilk while it's still hot.
Thank you. I should have be more conscious of choosing unique jars. I feel that I've locked myself into having all matching... I have a ton saved from various sauces and such that I've purchased. I like the uniform look, but sometimes I think it would look better with a bunch of mismatched jars and bottles.
Hi Monson, new subbie here; stumbled across your channel. I enjoy your teaching and conversational demonstration style. It feels like I’m a friend that’s been invited over to chill and have an (easy to follow) cooking class. Thank you!
Legend! So glad I stumbled across your videos! I've been reducing my plastic use to essentially nothing and I used to make almond milk but recently tried experimenting with soy but mine is still tasting a little beany, so I may have to be more patient with the skinning! I love the steam technique you use for the tortillas too, I'll have to give that one a go because sometimes my tortillas get a little crunchy haha. Also never realised mayo was so easy to make! I always bought my vegan mayo in jars from the supermarket but I'll definitely start making my own now!! I would love to see some homemade yogurt recipes! I've been making my own coconut yogurt but if I could make almond or soy yogurt with no wastage from the cans of coconut milk that would be ideal. Thanks again for the great videos, keep it up! Can't wait to see more 😊
I really appreciate you taking the time to leave such a sweet comment. Thanks! This soy milk recipe has always worked really well for me, and I haven't really noticed too much beaniness. Give it a try and let me know what you think. And yeah, mayo is pretty easy to make, and so delicious. I still buy Vegnaise regularly, but I also use their glass jars for storage, so I don't beat myself up to much for it. . I have tried making yogurt in the past, and it's been successful. I have not tried coconut milk yogurt, though. I will definitely give it a try and if I come up with a few recipes to use it in, I'll definitely share.
To remove soy skins, put a colander in a bowl larger than the colander. Work the beans with your hands and then stir, the beans sink first, pour the top water with the skins through the colander that strains into the bowl, return the water to the beans and repeat.
Pretty cool! I decided to make the tortillas but I didn’t wanna make a whole mess because I had to substitute the coconut oil with vegan butter. I used the Baker’s formula and using 100 g of flour and I have no idea how they’re gonna turn out but this is fun!
I thought your name was Monson all this time. :) didn't realize it was so easy to make homemade tortillas. Should try them next time as I've never been able to find tortillas not wrapped in plastic. Thanks!
I mean, it is. Kinda. Most of my friends called me Monson through my late teens and twenties. Michael is so common, you know. But yeah, these tortillas are so good. Making a batch of them this afternoon, actually.
I found this video back in October 2018 and have been making this soy milk and the tortillas as a staple food ever since - thank you so much for this great resource!!
That makes me so happy to hear! Publishing these videos, I never know how people are going to respond. Knowing that people like you are using and loving them truly makes me so proud of the work we do. Thanks for the love!
I subscribed as soon as I saw ONE of your videos! Can’t wait to see them all. I love well-planned, organized teaching videos where I canlearn to make all kinds of things. Love to cook and love to watch people cooking.
thank you. I got into Soy milk about 9mths ago. due to a single household i wanted to make it because store bought went off b4 i finished carton, tried mths couldn't do so gave up. Your recipe looks so much better than what I've tried. i will have a go!! by chance do you know how to make powdered soy milk?
Thanks for watching. I wouldn't know where to begin making powdered soy milk. I think that would require some industrial process of dehydration. I have seen powdered coconut milk in stores... I'm sure there is a store-bought version.
Thank you so much! This mayo recipe is one I have to try. I can not find a good mayo. I make my own toothpaste, lotions, and other home stuff, I can make this too now. Thanks! You freaking rule!💚
Thank you. You rule too, if you're out there making the world a better place, and even making your own toothpaste and lotions! The mayo is next level. The garlic powder makes it extra special. If you use 3/4 cup of oil, you'l have a much creamier consistency, but I prefer to use a whole cup which makes it a bit thicker and "fluffier". Let me know how it turns out!
Honestly, I don't know why I didn't think of just doing it "dry". I thought the water would help the skins float to the top, but as you can see, it didn't work as well this time. Thanks for the advice!
I would recommend the removing the skins part. It's tedious but I tried doing it without and it wasn't a great experience lol. But I also tried to cook my soybeans first.
I do love those silicone lids. I think the set I bought has about 10 different sizes. I very rarely need to use plastic wrap or foil. They really are a great hack for creating less waste.
This is awesome. I make corn tortillas all the time but I really want to try the wheat ones. I do have a tortilla press which should make things easier. :)
Joanne Bouchard Actually, I tried making them with a tortilla press, and they didn't really work. They bounce back because of the gluten in the dough. When I tried it they wound up springing back into to thicker discs. I think you might have to roll them out if you want them thin. It's not that much more time than the press. But oh so worth it. I'm addicted to these now.
Love your channel! Not even sure how I found it, but SOOOOO glad I did. I noticed you go between a Nutribullet and a Magic Bullet. Is there a reason for this? Do they blend differently?
I'm so glad you did, too! At one time I had both. Basically the Magic is just a lower powered and smaller Nutri. I just use a Nutri for everything now.
I'm wondering if we could just Cook the Soy Beans 1st instead of later after they're strained? Also would that eliminate the water Pre-soaking as well? IF so, would that also be a simmer? Thank you!
I wouldn't That would be like making milk out or refried beans... Not sure how well that would work. You need the beans to be raw so you can filter out the ground beans from the milk. You need to pre-soak so you have water in the beans to turn to milk.
Who sells flour in plastic bags?!? I always get Aldi‘s and the last time I had to go to Kroger to get bread flour, all the bags were paper and you could tell because there was flour everywhere where a bag had ripped!
Soy bean curd is essentially tofu. If you're talking about the leftover soy bean stuff in the towel, it's called "okara". There are a ton of recipes that tell you how to use it. I wasn't feeling that ambitions, so I just composted.
Hey, Monson, great video. Bottle trick is really cool. Never tried milk-based mayo! Tnx you for inspiration. Hey, do you have any tricks for homemade milk. All my milk separates in the fridge (coco, almond, hazel)... Its really annoying
Thank you. That bottle trick really is a breakthrough. In terms of separation, it's going to be inevitable with homemade plant milks that only use a couple of ingredients. The extra ingredients in store-bough milks help to keep everything homogeneous. Also, most of them say to shake well before using, and that's because separation is inevitable when you have solids (regardless of how small) and a liquid. If you haven't tried using a flour sack towel, that might help to keep the larger particles out. I used to use a mesh bag, and I seemed to get a bit more sediment with that. Otherwise, you're doing everything right. Just shake it a bit before using.
One possibility for removing the husks from the soy beans might be to do a coarse separation with a juicing colander and pestle. Something like this... www.rootsandharvest.com/product/chinois-strainer-pestle-and-stand/jelly. Just 'mash' the beans through the sieve with the pestle and it 'should' leave the husks behind inside the colander. Cheers! Ken
Monson what do you think about making soymilk from unflavored TVP? I am wondering if I could soak tvp and blend it into soymilk, because it is basically soy flour. I'm wondering because it's very cheap to get ahold of.
As much as I love TVP for tacos, I really don't think it'll work for making milk. From what I know about it, it's more of a byproduct, and I think it might be missing some of the components that make soy milk happen. There are instant soy milk powders out there, but I think if it's more about the economics, whole dried soy beans are the way to go.
@@MonsonMadeThis it's a lot of reasons. But I will do some experimenting. I'm thinking of going on a fast to lose weight and soy protein is what I'm thinking of using to stop from losing muscle. But I don't know. I'll experiment with it. I have another question, can I use xanthum gum for cheese, burgers, sausage and baking? I only want to buy one binder to replace eggs. (vegan sausage and burgers and cheese)
@@TheTrueWarlic Definitely experiment. I've used xanthan gum a few different times, and as much as I love it for certain things, I don't know if it's all-in kind of ingredient. Try it out. But I think the texture can be weird if you overdo it, and I don't know if it will get you the texture you're looking for with all things that need to be thickened. But definitely experiment.
You just gave me the push to get away from cow's milk and start making my own plant-based milks at home. I'm very interested in knowing what else can be "milked" - oats, rice... (almonds are SUPER expensive, and I'm looking for pocket-friendly options)
I'm going to have to respectfully disagree.... Black salt isn't allowed in my kitchen. Who wants to voluntarily invite stench that into their homes?! Haha. But the good thing about a recipe is that you can make it your own. Sulfer it up!
That could be really good. Let me do some research and tests. I have been making loaves of sandwich bread with it, and they've been turning out great. I have a picture on my Instagram @monsonmadethis.
Monson Made This Awesome, thank you! It's so hard to find vegan naan bread at the grocery store, because most brands contain milk. That's why I thought it would be perfect to make with your soy milk🙂
Honestly, we shot the video yesterday afternoon, and the two of us had all 8 tortillas polished off before dinner time. They are so good! I'm about to make another batch right now. Thanks for watching!
Annoying, repetative music is back again. This mayo is easier to make using the stick blender drizzle method and made in the jar you will be saving/storing it in. I make it regularly every week but I also add a teaspoon each of whole grain mustard and capers. The more oil you use, the thicker it gets. Good video, well done you two.
Throughout the whole video you never mentioned the use of organic soy beans or organic wheat flower. If we use what is offered in supermarkets we will be using transgenic products, therefore damaging our health and our family health. We have to look for the seal NON GMO that guarantees we are not consuming transgenic products. Look for it on bread, boxed cereals, cereals flower and etc. You spent too much time speaking process and flavor. The most important thing is not the flavor in the food we eat, but knowing where that food comes from!
In this video, I wanted to focus on a reduction of single-use plastic packaging and processed foods. I am not an expert on GMO foods or their effects on our health, so I avoid talking about things I am not an expert on. That being said, the soy milk recipe, as it appears on my website (monsonmadethis.com/2018/07/31/homemade-soy-milk/), specifically calls for organic soy beans. The sunflower oil I used in the video was also organic. As was the coconut oil. I also mention that I used King Arthur flour which is non GMO. There were organic brands of flour available at Whole Foods, but they were sold in plastic bags. I had to make a choice. Thank you for your comment.
Thank you for that comment. You're right about flavor being important, especially when trying to share veganism with those who might be reluctant. What happened with your tortillas? Why didn't they work? Or was it the TVP that didn't taste good?
I'm glad that I could be of assistance. The baking powder helps them bubble up. Letting the dough rest for 10 minutes before rolling them out makes the dough less springy, so you can roll them out fairly thin. And then definitely cover them with a towel, all together, to let them steam and continue cooking, plays a big role in getting the right texture. I used a pie pan and a lid in the video, but I think I prefer letting them steam in a towel. They still get soft, and it eliminates any condensation which could make the tortillas soggy. You might have to try a couple of batches before you perfect them, but the tests batches are just as delicious. Let me know how they turn out.
![Homemade Soy Yogurt recipe [without Yogurt Maker] | Dairy-free Yogurt recipe | Vegan Yogurt recipe](http://i.ytimg.com/vi/xWHw4xYsDyg/mqdefault.jpg)
![Homemade Soy Yogurt recipe [without Yogurt Maker] | Dairy-free Yogurt recipe | Vegan Yogurt recipe](/img/tr.png)
Great video! Just know that you make a difference daily for all the people watching your videos ...even years after posting them! God bless you 🙏🏼
I really appreciate you saying that. It makes all my work here worthwhile. Thank you.
I made the mayo today. I'm blown away. It was so easy and will save me both money and trouble, as I don't enjoy shopping. Thank you!
I love these segments. I learn alot and it's like hanging out with you in your kitchen
Awesome! That was the plan, so I'm happy to hear that it comes through. Thanks for watching!
You can blend it with boiling water to kill the bean flavor (Cornell method). I blended mine on the soup cycle in my Vita Mix blender and made yogurt that way with no bean flavor. When I made yogurt I kept all the fiber so the yogurt was thicker but I ground my dry beans to a very fine flour in the Vita Mix dry container before putting it in the wet container on soup cycle. (My mix 1c. Dry beans / 4c water). I think I would run the soup cycle 2 times next time to make sure I kill all the bean flavor but it completely disappears in yogurt. Yogurt incubation @ 110-100 degrees and only stir in the started when it cools to incubation temp or you will kill the starter. I found that you can set aside some of your yogurt in the freezer in 1/2 pint jars ( save abt 1/2 c / jar) if it stays 0 degrees or warmer for new starter. That is nice since you may not always want a continuous batch all the time working. Never warm your frozen starter in the microwave since it will kill the starter, plan ahead and put it out to thaw well ahead of time instead. I use the yogurt instead of sour cream or mayonnaise and seasoned for eating. I thought this would be something you would be interested in since you like food.
I love this video! I've made my own soy milk before, similar to what you did. Honestly, I got tired of peeling the skins off, too, so I gave up after a few minutes. I actually used the soymilk to make yogurt and it turned out VERY beany.... :( So maybe I do need to take the time for that extra step.
I also wanted to add, I appreciate how thoughtful and reflective you are in the comments section of your channel. I feel like you genuinely try to respond to each person. Kudos!
Keri, I find it more than slightly ironic that I just found your comment here. Sometimes comments get buried... Although I do try to respond to most comments in a timely manner, sometimes it takes me a while to get a moment to actually sit down and do it.I hate to do it on my phone!
As a somewhat new vegan of two years, I know how it feels to have questions when starting out this lifestyle. Veganism can be overwhelming and there are so many ways to do it, and everyone thinks there way is the best. I also get a lot of ideas from people on here, and engaging people, like you, help to keep me going on this journey.
Also, good to know about the skins. That must be where the "beaniness" comes from. The AUDACITY of a bean trying to taste like a bean. haha.
Thank you again for taking the time to comment. It truly means a lot to me.
You can buy soy beans that had the skin removed. There is also a machine to make soy milk like the SoyaJoy G4; it cooks and grinds the presoaked beans.
I've had the opposite experience. I started out removing the skins. It would take forever but I was very concerned about the "beany" flavor and really wanted to like homemade soy milk. I did not want to dislike it and so kept with the protocol. After a month of making my soy milk I decided to try making it with the skins on. I was nevous about it but felt like I would be using less water for prep and that it would knock off a lot of extra minutes for process. The verdict after cooling, no difference. I buy organic beans in bulk at my local and have bought numerous batches over time. There just doesn't seem to be a difference in the flavor between skins or no skins for me. It might be worth noting that soy beans can go off when soaking if the weather is warm. It's important to keep them cool. This is more so than other types of beans. I try to only soak them up to 12 hrs. and then I refrigerate if I'm not going to be able to get to them right away. That keeps them from souring and they will store in the water for a number of days if they are refrigerated.
I know this is an old comment, but I wanted to comment with a tip.
I have a soymilk maker and the handbook instructs you to soak the beans for 4 to 6 hours which is not long enough to completely or correctly re-hydrate the beans in order for them to become fully cooked within the 15 minute window that the machine performs its cooking function and the resulting soymilk would most likely have an undercooked/raw or bitter/grassy taste; so, I soak mine for at least 12 hours (if soaking longer than 12 hours, they should be soaked in the refrigerator) and then I proceed to make my soymilk in the machine and it turns out perfect. I never peel my beans, but I add a pinch of salt to the soymilk while it's still hot.
Tortillas are like anything else, the more you make them the better you get at rolling them out and the whole process becomes like second nature. 😋
I love your jars! I have a pantry with 4 shelves of jars lined up and I am always looking for jars that are different
Thank you. I should have be more conscious of choosing unique jars. I feel that I've locked myself into having all matching... I have a ton saved from various sauces and such that I've purchased. I like the uniform look, but sometimes I think it would look better with a bunch of mismatched jars and bottles.
Hi Monson, new subbie here; stumbled across your channel. I enjoy your teaching and conversational demonstration style. It feels like I’m a friend that’s been invited over
to chill and have an (easy to follow) cooking class. Thank you!
Legend! So glad I stumbled across your videos! I've been reducing my plastic use to essentially nothing and I used to make almond milk but recently tried experimenting with soy but mine is still tasting a little beany, so I may have to be more patient with the skinning! I love the steam technique you use for the tortillas too, I'll have to give that one a go because sometimes my tortillas get a little crunchy haha. Also never realised mayo was so easy to make! I always bought my vegan mayo in jars from the supermarket but I'll definitely start making my own now!! I would love to see some homemade yogurt recipes! I've been making my own coconut yogurt but if I could make almond or soy yogurt with no wastage from the cans of coconut milk that would be ideal. Thanks again for the great videos, keep it up! Can't wait to see more 😊
I really appreciate you taking the time to leave such a sweet comment. Thanks! This soy milk recipe has always worked really well for me, and I haven't really noticed too much beaniness. Give it a try and let me know what you think. And yeah, mayo is pretty easy to make, and so delicious. I still buy Vegnaise regularly, but I also use their glass jars for storage, so I don't beat myself up to much for it. . I have tried making yogurt in the past, and it's been successful. I have not tried coconut milk yogurt, though. I will definitely give it a try and if I come up with a few recipes to use it in, I'll definitely share.
To remove soy skins, put a colander in a bowl larger than the colander. Work the beans with your hands and then stir, the beans sink first, pour the top water with the skins through the colander that strains into the bowl, return the water to the beans and repeat.
Thanks for the tip!
Pretty cool! I decided to make the tortillas but I didn’t wanna make a whole mess because I had to substitute the coconut oil with vegan butter. I used the Baker’s formula and using 100 g of flour and I have no idea how they’re gonna turn out but this is fun!
I thought your name was Monson all this time. :) didn't realize it was so easy to make homemade tortillas. Should try them next time as I've never been able to find tortillas not wrapped in plastic. Thanks!
I mean, it is. Kinda. Most of my friends called me Monson through my late teens and twenties. Michael is so common, you know. But yeah, these tortillas are so good. Making a batch of them this afternoon, actually.
The tortillas are very good and are very fun to make☺
I'm so happy to hear that! Thank you.
I found this video back in October 2018 and have been making this soy milk and the tortillas as a staple food ever since - thank you so much for this great resource!!
That makes me so happy to hear! Publishing these videos, I never know how people are going to respond. Knowing that people like you are using and loving them truly makes me so proud of the work we do. Thanks for the love!
Mayo from soy milk! What a wonderful invention! Thanks so much for the recipes!
It's great! Give it a go, and let me know what you think. Thanks for watching.
I subscribed as soon as I saw ONE of your videos! Can’t wait to see them all. I love well-planned, organized teaching videos where I canlearn to make all kinds of things. Love to cook and love to watch people cooking.
Thank you so much for subscribing and checking out my videos. I've got about 120 at this point, so that should give you lots to check out. :)
thank you. I got into Soy milk about 9mths ago. due to a single household i wanted to make it because store bought went off b4 i finished carton, tried mths couldn't do so gave up. Your recipe looks so much better than what I've tried. i will have a go!! by chance do you know how to make powdered soy milk?
Thanks for watching. I wouldn't know where to begin making powdered soy milk. I think that would require some industrial process of dehydration. I have seen powdered coconut milk in stores... I'm sure there is a store-bought version.
I really enjoyed watching you cook. I learned how to clean with rice and how to make my own Mayo.
Thanks! I'm glad I could help give you some ideas!!!
Okay. So, this is the second time I came across your videos. It must be a sign, so I subscribed.
Definitely a sign. You did the right thing. Haha. Welcome and thank you!
Monson Made This Oh you’re such a cool guy! I did the right thing. 😊
Thank you so much! This mayo recipe is one I have to try. I can not find a good mayo. I make my own toothpaste, lotions, and other home stuff, I can make this too now. Thanks! You freaking rule!💚
Thank you. You rule too, if you're out there making the world a better place, and even making your own toothpaste and lotions! The mayo is next level. The garlic powder makes it extra special. If you use 3/4 cup of oil, you'l have a much creamier consistency, but I prefer to use a whole cup which makes it a bit thicker and "fluffier". Let me know how it turns out!
Monson Made This I was wondering, do you have an Instagram?
I do. @monsonmadethis
You're about to have a lefty_silver following and learning from you!
Awesome! Going to try the tortillas. Thanks for sharing the recipes.
The tortillas are so good! Let me know how they turn out.
You can take a handful of soy beans and rub them together using your other hand.
Honestly, I don't know why I didn't think of just doing it "dry". I thought the water would help the skins float to the top, but as you can see, it didn't work as well this time. Thanks for the advice!
Rice!!! Brilliant.
I would recommend the removing the skins part. It's tedious but I tried doing it without and it wasn't a great experience lol. But I also tried to cook my soybeans first.
I've tried it both ways, and didn't notice much of a difference. But definitely do it if works better for you.
Yum! Thank you! I love the pie plate with silicone top!
I do love those silicone lids. I think the set I bought has about 10 different sizes. I very rarely need to use plastic wrap or foil. They really are a great hack for creating less waste.
Love the rice trick, thanks for sharing.
Glad I could help!
Hi Monson,How does one make coconut sugar?
This is awesome. I make corn tortillas all the time but I really want to try the wheat ones. I do have a tortilla press which should make things easier. :)
Joanne Bouchard Actually, I tried making them with a tortilla press, and they didn't really work. They bounce back because of the gluten in the dough. When I tried it they wound up springing back into to thicker discs. I think you might have to roll them out if you want them thin. It's not that much more time than the press. But oh so worth it. I'm addicted to these now.
Ah, bummer. Good thing you make it look so easy. lol
Definitely try it. But I just want to prepare you in case it doesn't work. Haha. And it is pretty easy. A little messy, but pretty easy.
Love your channel! Not even sure how I found it, but SOOOOO glad I did. I noticed you go between a Nutribullet and a Magic Bullet. Is there a reason for this? Do they blend differently?
I'm so glad you did, too! At one time I had both. Basically the Magic is just a lower powered and smaller Nutri. I just use a Nutri for everything now.
I'm wondering if we could just Cook the Soy Beans 1st instead of later after they're strained? Also would that eliminate the water Pre-soaking as well? IF so, would that also be a simmer? Thank you!
I wouldn't That would be like making milk out or refried beans... Not sure how well that would work. You need the beans to be raw so you can filter out the ground beans from the milk. You need to pre-soak so you have water in the beans to turn to milk.
Thanks for sharing with us
You're welcome. And thank you for watching.
I’m not sure if it would with soybeans but you can de-skin garlic by putting it in a tupperware/jar and shaking for a couple minutes
Also IKEA has super inexpensive cheeseclothes!
And I think the word would be soy bean curd! Also sorry I’m commenting as a watch lol
Who sells flour in plastic bags?!? I always get Aldi‘s and the last time I had to go to Kroger to get bread flour, all the bags were paper and you could tell because there was flour everywhere where a bag had ripped!
Bob's Red Mill is in plastic.
Soy bean curd is essentially tofu. If you're talking about the leftover soy bean stuff in the towel, it's called "okara". There are a ton of recipes that tell you how to use it. I wasn't feeling that ambitions, so I just composted.
Hey, Monson, great video. Bottle trick is really cool. Never tried milk-based mayo! Tnx you for inspiration. Hey, do you have any tricks for homemade milk. All my milk separates in the fridge (coco, almond, hazel)... Its really annoying
Thank you. That bottle trick really is a breakthrough. In terms of separation, it's going to be inevitable with homemade plant milks that only use a couple of ingredients. The extra ingredients in store-bough milks help to keep everything homogeneous. Also, most of them say to shake well before using, and that's because separation is inevitable when you have solids (regardless of how small) and a liquid. If you haven't tried using a flour sack towel, that might help to keep the larger particles out. I used to use a mesh bag, and I seemed to get a bit more sediment with that. Otherwise, you're doing everything right. Just shake it a bit before using.
Could you put the soy beans in a salad spinner. The lighter skins might get stuck to the inside wall of the spinner?
It's definitely worth a try. I do love my salad spinner! Thanks!
I talked myself out of purchasing a salad spinner yesterday. I would love to know if this works.
One possibility for removing the husks from the soy beans might be to do a coarse separation with a juicing colander and pestle. Something like this... www.rootsandharvest.com/product/chinois-strainer-pestle-and-stand/jelly. Just 'mash' the beans through the sieve with the pestle and it 'should' leave the husks behind inside the colander.
Cheers!
Ken
Thanks for the tip!
do you have a soy milk mayo with no oil?
Can you link your tofu mayo in the description please?
Couldn’t find it looking through your videos list....
The soy milk mayo recipe from this video? monsonmadethis.com/2018/07/31/homemade-soy-milk-mayo-vegan-mayonnaise/
Monson what do you think about making soymilk from unflavored TVP? I am wondering if I could soak tvp and blend it into soymilk, because it is basically soy flour. I'm wondering because it's very cheap to get ahold of.
As much as I love TVP for tacos, I really don't think it'll work for making milk. From what I know about it, it's more of a byproduct, and I think it might be missing some of the components that make soy milk happen. There are instant soy milk powders out there, but I think if it's more about the economics, whole dried soy beans are the way to go.
@@MonsonMadeThis it's a lot of reasons. But I will do some experimenting. I'm thinking of going on a fast to lose weight and soy protein is what I'm thinking of using to stop from losing muscle. But I don't know. I'll experiment with it. I have another question, can I use xanthum gum for cheese, burgers, sausage and baking? I only want to buy one binder to replace eggs. (vegan sausage and burgers and cheese)
@@TheTrueWarlic Definitely experiment. I've used xanthan gum a few different times, and as much as I love it for certain things, I don't know if it's all-in kind of ingredient. Try it out. But I think the texture can be weird if you overdo it, and I don't know if it will get you the texture you're looking for with all things that need to be thickened. But definitely experiment.
@@MonsonMadeThis if you could only buy one binder, what would that be? Methycelulose?
@@TheTrueWarlic tapioca or cornstarch, probably. ...or chickpea flour.
You just gave me the push to get away from cow's milk and start making my own plant-based milks at home. I'm very interested in knowing what else can be "milked" - oats, rice... (almonds are SUPER expensive, and I'm looking for pocket-friendly options)
Yay! I do have an oat milk video as well. My go-to is almond, but they all have different purposes and uses in my kitchen.
Adding Kamala namak and onion powder will greatly improve the taste
I'm going to have to respectfully disagree.... Black salt isn't allowed in my kitchen. Who wants to voluntarily invite stench that into their homes?! Haha. But the good thing about a recipe is that you can make it your own. Sulfer it up!
@@MonsonMadeThis anything that helps me not to harm animals is okay with me. I'm not worried about anything else
Great videos!! Be careful with un fermented soy no bueno!
Thanks!
Could you make a recipe video for homemade naan bread with your soy milk? Thanks! (:
That could be really good. Let me do some research and tests. I have been making loaves of sandwich bread with it, and they've been turning out great. I have a picture on my Instagram @monsonmadethis.
Monson Made This Awesome, thank you! It's so hard to find vegan naan bread at the grocery store, because most brands contain milk. That's why I thought it would be perfect to make with your soy milk🙂
I'm seeing that there's some recipes with egg in them as well. Not sure when I'll be able to do it, but I'm definitely on the case. Thanks!
area code 303 saying hello ^.^ and King Auth. flour is good!
Howdy! Denver area? And yes, KA makes good stuff!
Looks yummy 😋
Thank you!
The skins float to the top of the boiling liquid, unblended.
I did subscribe. Do not want to miss a video.
Thanks!
There is your Tofu also!!
You can definitely make tofu with the soy milk.
well looks like im making tortillas today
Honestly, we shot the video yesterday afternoon, and the two of us had all 8 tortillas polished off before dinner time. They are so good! I'm about to make another batch right now. Thanks for watching!
I earnestly try to eat only organic vegetarian food because I do not believe it is ok for any animal to eat a little bit of poison.
293 👍🏿
I hope that's a good thing!
Annoying, repetative music is back again. This mayo is easier to make using the stick blender drizzle method and made in the jar you will be saving/storing it in. I make it regularly every week but I also add a teaspoon each of whole grain mustard and capers. The more oil you use, the thicker it gets. Good video, well done you two.
Paul Gradwell The music is here to stay. We like it like this. Thank you for watching and sharing your mayo tips.
Throughout the whole video you never mentioned the use of organic soy beans or organic wheat flower. If we use what is offered in supermarkets we will be using transgenic products, therefore damaging our health and our family health. We have to look for the seal NON GMO that guarantees we are not consuming transgenic products. Look for it on bread, boxed cereals, cereals flower and etc. You spent too much time speaking process and flavor. The most important thing is not the flavor in the food we eat, but knowing where that food comes from!
In this video, I wanted to focus on a reduction of single-use plastic packaging and processed foods. I am not an expert on GMO foods or their effects on our health, so I avoid talking about things I am not an expert on. That being said, the soy milk recipe, as it appears on my website (monsonmadethis.com/2018/07/31/homemade-soy-milk/), specifically calls for organic soy beans. The sunflower oil I used in the video was also organic. As was the coconut oil. I also mention that I used King Arthur flour which is non GMO. There were organic brands of flour available at Whole Foods, but they were sold in plastic bags. I had to make a choice.
Thank you for your comment.
He's teaching technique, not telling us what to buy. Don't be so critical.
stoneoak113 Thank you.
Thank you for that comment. You're right about flavor being important, especially when trying to share veganism with those who might be reluctant. What happened with your tortillas? Why didn't they work? Or was it the TVP that didn't taste good?
I'm glad that I could be of assistance. The baking powder helps them bubble up. Letting the dough rest for 10 minutes before rolling them out makes the dough less springy, so you can roll them out fairly thin. And then definitely cover them with a towel, all together, to let them steam and continue cooking, plays a big role in getting the right texture. I used a pie pan and a lid in the video, but I think I prefer letting them steam in a towel. They still get soft, and it eliminates any condensation which could make the tortillas soggy. You might have to try a couple of batches before you perfect them, but the tests batches are just as delicious. Let me know how they turn out.