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| 19 January 2016 Fermented Soy Milk | |
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| Topic Started: Jan 20 2016, 05:46 AM (263 Views) | |
| Durgan | Jan 20 2016, 05:46 AM Post #1 |
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Veteran Member
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19 January 2016 Fermented Soy Milk Posted on January 19, 2016 by Durgan http://www.durgan.org/2016/January%202016/19%20January%202016%20Fermented%20Soy%20Milk/HTML/ 19 January 2016 Fermented Soy Milk A home produced package of Natto, fermented soy beans, was made into fermented soy milk. The beans were placed in a blender and bottled water was added and blended until smooth.The product was placed in a liter jar and stored in the refrigerator. It will be used as one would milk.The water tends to separate out from the blended mixture, so shake before use.No doubt a binding agent can be found with experimentation. Posted Image |
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| Trotsky | Jan 20 2016, 11:19 AM Post #2 |
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Big City Boy
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That sound deliciously execrable. You will soon be able to supplement your income by selling fecal transplants. Edited by Trotsky, Jan 20 2016, 11:20 AM.
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| Durgan | Jan 20 2016, 11:27 AM Post #3 |
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Close your eyes a drink a glass. The current method of making soy milk is useless, so I thought I would improve it. Soy beans have to be fermented to obtain maximum benefits. Worth a try anyway and effortless to make if one has the Natto. |
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| Trotsky | Jan 21 2016, 03:52 AM Post #4 |
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Big City Boy
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I love most beans but despise the bitter aftertaste of soy. But yet I love TOFU, soy sauce, roasted soy beans, and miso. I used to have trouble with my 90% SOY PROTEIN powder, but enough cocoa covers over the taste...and then both bitternesses get WELL covered over with aspartame...and milk and egg and ice cubes into the super-blender. I have never tasted soy-milk. If I could buy a half pint I would give it a shot, but I don't want to toss out a pricey quart. Edited by Trotsky, Jan 21 2016, 03:53 AM.
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| Durgan | Jan 21 2016, 04:40 AM Post #5 |
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Veteran Member
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Unless soy is fermented in some manner it is just chemicals and of marginal benefit. Natto and Miso being the two most common. All soy milk commercially is just soy beans processed. My intent was to make something beneficial hence grinding Natto. I have found it is best if left to coagulate for about 24 hours after blending with water. I am slowly coming around to the view that gut flora is of the utmost importance regarding diet. Probiotics if you like. Mind you my broken body is only a sample of one. Edited by Durgan, Jan 21 2016, 05:11 AM.
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| Durgan | Jan 21 2016, 05:13 AM Post #6 |
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Soy doesn't have any particular objectional flavor that I can detect. Again I am of the opinion soy has to be fermented to obtain maximum if any benefits. |
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| Trotsky | Jan 25 2016, 04:52 AM Post #7 |
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Big City Boy
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I taste a terrible bitterness. Obviously, to me, some chemical that is destroyed by proper fermentation.
http://healthyeating.sfgate.com/happens-eat-raw-soybeans-11856.html So, cook or ferment (or both) your soy, IMHO. Eat it as Miso, Tofu, Natto, or soy sauce. aside: I went through a "sprouting phase" where I found sprouted mung beans delicious but sprouted soy beans inedibly foul tasting...BITTER. Edited by Trotsky, Jan 25 2016, 05:01 AM.
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| Durgan | Jan 25 2016, 05:17 AM Post #8 |
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Veteran Member
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I went through a sprouting phase then abandoned the process. It was far too tedious and unpredictable. Pressure cooking (2 hours) soy beans after soaking for 24 hours is one method that appears to be beneficial in my experience. But I prefer Natto either whole or blended into milk. |
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