6 April 2006

Milking the beans

Indira's post on Making soya milk at home was really inspiring.

I immediately asked our local grocer to send me a kilo of soya beans. I followed the instructions as per the post except for completely skinning all soaked beans. Firstly skins wouldn't come out too easily and the skins that did come off, would not float to the top. So I just managed to skin as much as I could.

It involved quite some time & effort-and generous splashes of the mixture all around my kitchen, but the end result very satisfying indeed.

Two cups of soya beans yielded over 1L of milk.

Guess what- I also got a bowl full of cholesterol free soy cream FREE! All from the 'malai' / 'aadai' that I kept collecting during the simmering stage. It shall be put to good use in some soup or curry.

I'm also left with a huge bowl full of sediment that was left behind after filtering. Its too soft and fluffy to throw away. Yet to think of something to do with it. Ideas anybody?

Thanks Indira!


Indira said...

I am happy that you tried this recipe, Nandita. Thanks for letting me know.

About the skinning of beans, it is an optional thing, even I couldn't remove the skins 100 percent. I agree, it takes little bit of time. If you do it in lots of water, the skins will float because of thier lightweight.

So howmuch a kilo cost? I am curious?

From the comments that I received, the leftover soypulp is called 'okara' and you can make kofta or pancakes with it by mixing spices and other ingredients like onions etc.,

More than milk, I loved the taste of meegada/malai. How did the milk taste? Is it like the commercial version avialable there? or much better?

Thanks for the feedback, I appreciate it.

Lakshmi said...

really good.
you did it.

Nandita said...

Hi Indira! A kilo of beans costed me 38Rs- and i did think that the left over okara looked like vadai maavu, the ground udad dal that we make medu vadai from.
Malai feels like sticky and more elastic than regular milk malai, and the milk and malai both had that bitter tinge. Its better after i diluted the milk with some water ( as it turned out quite thick after 30 min of simmering)- and flavoured with vanilla.
We do get the commercial version here, both Silk and an Indian brand Sofit, marketed by Godrej foods.
I'm not crazy abt soymilk, but just wanted to try the process out
Will keep you posted on what I'll be doing with remaining beans :)

Thanks Lakshmi!

sailu said...

Nandita,I have been contemplating on making soy milk at home sometime this week after reading Indira's post and now with you having actually gone through the process,makes it even more easier for me now..:).I must thank both you and Indira for inspiring me..:).

Nandita said...

Hey Sailu! You must try it out atleast for the fun of it...Well, i never imagined i could churn out milk from a bunch of beans...feels like magic.

Indira said...

38 rupees, not a bad price.

I was completely unaware that soymilk is avialble in India, now. Being from small town, I often miss knowing about the latest stuff, during my visits to India. These types of products don't appear often on storeshelves in Nandyala.

Thanks for responding to my queries, Nandita.

Luv2cook said...


Found my way here from some blog hopping. I drink wayy too much soy milk so I should give this a try. I have been thinking about that since I saw the post on Indira's site.

Thanks for the inspiration!

Vani Doraisamy said...

Hi Nandita, I have been lurking around your blog for quite a long time now and this my coming-out-of-the-closet post. I regularly make almond milk and soymilk at home and, believe me, they are priceless in terms of flavor and freshness, compared to the store brands. Me and husband consume soy and almond milk way too often, so it is a much cheaper option too. What I do with the fluff, after squeezing out the milk, is add it to oatmeal or use it a good filler in pot pies.You can even add them to soups to bulk them up. Heck, the possibilities are endless.

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