Soybeans-Part 4

Greetings! In today’s class, we shall learn how to make soy milk and some other food items!

Soy Milk:

Recipe No. 1: Use flour – the simplest of all

  • 12 cups boiling water
  • 3 cups soy flour
  • 3 1/2 cups cold water
  • 1 Tbs. sea salt
  • 3 Tbs. dark Karo

Put unto double broiler and cook for 1 hour. Strain when cold. This milk will cost much less than cow’s milk.

Recipe No. 2: Use Flour – Kloss Formula

  • 2 Tbs. soy flour (heaping)
  • 2 cups cold water
  • 2 Tbs. soy oil
  • 1 Tbs. malt or cane sugar

Place the flour into a frying pan, add the cold water and stir until a smooth paste is made. Cook over a slow heat until it thickens, stirring constantly to prevent sticking onto the pan and burning. To this cooked mixture, add the soy oil and beat until it disappears. Salt to taste, add the sweetener and enough water to make the consistency of milk.

Recipe No. 3: Use Beans and Liquifier

Soak two cups soybeans over night. Wash and pick over after soaking. Liquify beans as follows:

Put a cup of water and a cup of the beans in the liquefier, turn on motor until fine, then add another cup and a half of water, let run until well pulverized. Strain through a cloth sack. Place to cook in a double boiler. In order to handle the amount of milk this will make, it is best to use a large pan with something in the bottom (such as a few nails), then a smaller pan to hold the milk.

Let cook gently for about twenty minutes (after boiling starts in the outer pan). Take a cup of the cooled milk, put in the liquefier, slowly add 1/4 cup oil (soy preferred) beat only enough to emulsify the oil, then put in the milk, adding 1 Tbs. Karo or honey, 1 teaspoon salt. If raw taste is gone, remove from fire and cool at once. If not, cook a little longer. After adding the last ingredients if additional cooking is necessary you mist stir frequently. It may curdle if it is not stirred.

Recipe No. 4: Use Beans and Grinder.

Wash the dry soybeans and soak overnight. In hot weather keep them cool with ice while soaking. Remove the skins and grind them into a course meal. It is well to let a little water trickle through while the beans are being ground. Put the ground beans in a cheese cloth bag, place in a bowl of lukewarm water, using three quarts of water to each pound of dry beans. Work thoroughly with the hands five to ten minutes. Wring the bag of pulp until dry. Boil the milk on a low fire for thirty minutes and stir to prevent scorching; or a double boiler may be used and avoid danger of scorching. Add cane sugar and sea salt to taste. Keep in a cool place, like milk is kept, until used.

The pulp left after making milk from the beans may be used in a variety of ways as a bast for vegetable roasts and other meat substitute entrees. This pulp has a high food value. When making milk from flour as in recipes No. 1 and No. 2, more of the content of the bean goes into the milk and less by-product is strained out than when using recipes No. 3 and No. 4.

More Ways to Use Soybeans:

For ideas 1-6, click here.

(7) As Cream: Home-made cream can be made by using the milk recipe and greatly reducing the amount of water, and adding extra oil.

(8) As Cheese: A very satisfactory soy cheese is now available in some health food stores. It has a texture something like cottage cheese, and may be used in may ways similar to cottage cheese.

(9) As Oil: The oil from soybean is of excellent quality; it is an excellent cooking oil and can be used wherever cooking oil is used. It has a flavor which some people do not like.

(10) As Homemade Soy Butter:

  • 4 Tbs. of soy flour
  • 4 Tbs. of water

Mix well, and cook four minutes or less. Then add one cup of soy oil and beat with an electric mixer till the oil disappears. If color is wanted add a little turmeric and also add sea salt to taste. This plant based butter is very satisfactory as a spread for bread, but cannot be used in every way that butter is used. It is a very wholesome food, can easily be made at home and is very inexpensive.

(11) As Homemade Soy Mayonnaise: To above Soy Butter, add 1 to 3 drops of garlic juice, to suit taste, one-half teaspoonful celery seed, one-fourth teaspoonful celery salt, paprika to give a little color, juice of one or two lemons, depending on how acid it is wanted. If less color is wanted, leave out the color when making the butter at the beginning. This mayonnaise will be found to be a very satisfactory, practical, and economical food.

AbundantGrab a friend and share the wealth, from what you’ve learned in the School of Health! In our next class, we shall continue learning about soybeans. God bless!

Previous Lesson(s): Part 1, Part 2, Part 3



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