Soy Milk and Tofu making.

[Durgan]

http://www.durgan.org/ShortURL/?YXFEO 23 September 2008 Soy Milk and Tofu making.
I decided to determine just how much soy milk was needed to make a reasonable amount of soy milk and tofu. My experimentation is now over and I can make the products with ease utilizing a liter of dried soy beans. The pulp left over from making the soy milk is rich in nutrients and can be utilized as a pleasant cereal. Soy beans cost about 15 cents a pound in bulk, so this is a cheap nutritional food.


http://www.durgan.org/ShortURL/?QNSVQ Summary: Experience of making Tofu.

[Durgan]

http://www.durgan.org/ShortURL/?YUHVD 3 October 2008 Utilizing Soy Milk Fiber Residue
Drying the soy milk residue fiber in the oven was found to be inadequate. Making paddies and cooking in the microwave for about three minutes dries the center of the paddy, then cooking in the oven at 375F for an hour browns the paddies to a nice consistency. I found cooking in the microwave individually does a better center drying than trying a a number of paddies on a plate-probably depending upon the power of one's microwave. These cooked paddies have a most pleasant taste, and may be utilized in many ways. Possibilities are serving like pancakes, or eaten like scones. This residue probably has as many nutrients as the soy milk, plus fiber. Mixing with vegetables and serving vegeburgers after the microwave treatment is another real possibility. Serving possibilities are only limited by one's imagination.


http://www.durgan.org/ShortURL/?QNSVQ Summary: Experience of making Tofu.