Soy Milk Recipes
 

Many of these soy milk, okara, and tofu recipes are contributed by our customers. Don't be afraid to experiment---creating a new recipe is fun and exciting! You can replace dairy milk with soy milk in almost any recipe. Please share with us when you come up with a new one! 


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Soy milk recipe
How to make stronger (thicker) soy milk
Duplicate the taste and texture of commercial soy milk
Soy milk recipe - tastes like Edensoy
Rice milk recipe
Almond milk recipe
Dick's okara molasses wheat bread
Making milk with other seeds and nuts
Making soy yogurt from soy milk
Soy yogurt recipe

Branka's soy yogurt
Soy milk banana shake
Okara burger
Okara bread
Mary's "chicken" strips
Orange soy milk smoothie
TJ's soy milk sugar-free eggnog
Ellen's Great Okara Recipes

Victor Epand's Milky Sesame Seed Drink

Add VITAMINS to Soymilk

Rosemarie's Black Bean Okara Burgers

Other tofu recipe links

Where to buy soybeans

How to make tofu   

About Tofu Coagulant, where to order Natural calcium sulfate (gypsum) and magnesium chloride (nigari)

Everything about soy milk

Soy Milk  Recipe

To make plain soy milk with this Automatic Soy Milk Maker, you do not need any more than the instructions in the User's Manual - add water and soaked soybeans and press the START button! To make soy milk with your favorite flavor, just add the flavoring of your choice after the soy milk is made. I usually add a bit of sugar. Do not feel guilty about adding sugar because most likely you have added less than what is in commercial soy milk. You can also use sugar alternatives. Some people like to add a little salt. Vanilla flavor is also a favorite and is known to neutralize the "beany" taste pretty well. Some customers have reported that blending cold soy milk with banana is great.

If you have a good recipe, please email us at Sanlinx@yahoo.com. We will post it here.

How to make creamier (thicker) soy milk

Use 100 grams of soybeans instead of 70 grams.  Note that machines shipped after March, 2002 includes a 100-gram Measure Cup. You can check your User's Manual to confirm this. Adding between one and two tablespoons (1/16 to 1/8 cup) of rice or oats (oatmeal, oat bran, quick oats) to soaked soybeans will make thicker soy milk. There are detailed recipes packaged with your SoyaJoy Soy Milk Maker. Rice needs to be soaked for the same amount of time as soybeans, but oatmeal or quick oats can be added without soaking. 

Keep in mind that commercial, ready-to-use soy milk contains significant amounts of additives (such as starch and sugar) for consistency and taste - read the labels.
  One reason for making soy milk at home is to know and control the ingredients. Without those additives, your homemade, fresh soy milk may taste slightly different from commercial soy milk that's manufactured to have an extended shelf life.

Duplicate the taste and texture of commercial soy milk

Our one-year-old daughter was used to Soy Dream soy milk. The first time we made it at home, she was not thrilled. We think we have duplicated their flavor. We add 1/8 tsp. sea salt and 3 tbsp. organic brown rice syrup per batch. First, make the soy milk with the SoyaJoy Soy Milk Maker. Let the milk cool down to warm, then add 1/8 tsp. sea salt and 3 tbsp. organic brown rice syrup. Stir to mix well.

From Nancy and Rick

Soy milk recipe -- tastes like Edensoy

Each batch yields approx. 1/3 gallon of soy milk. I typically make 2 batches at a time and store it in a plastic container in the refrigerator

 

Rice Milk

The SoyaJoy is as good as any soy milk machine at making rice milk. But the truth is that rice milk is more difficult to make than soy milk. The reason is partly due to the huge variety of rice types available. Also, rice milk is very sticky, which necessitates more cleaning. Monitor the machine closely the first few times you make rice milk. Below are a few rice milk recipes for you to try so you can determine which one works best for you.

Rice milk recipe #1

1. Rinse 80 grams (use Measuring Cup) of brown rice. Soak in warm water for about 4 to 6 hours. Rinse again after soaking.
2. Add water to machine between the water marks.
3. Add the soaked rice to machine (same procedure as with soybeans, see User's Manual for details).
4. Press the START button. When the machine beeps, the rice milk is ready. Serve hot or cold. Add your flavorings before use.

This milk is very plain and can be flavored with oil, vanilla, salt, etc.

Rice milk recipe #2

1. Measure 3/8 cup (regular measuring cup) of dry white rice. Place the dry rice into the Filter Cup.
2. Add water to the SoyaJoy container to between the water level marks. Connect power and press the START button. 
3. When the machine beeps, the rice milk is ready.  Serve hot, or cold. Add your flavorings before use.

Rice & sesame milk recipe

1. Measure 2/3 cup (regular measuring cup) of long grain rice and two tbsp. of sesame. Place the dry rice and sesame into the Filter Cup.
2. Add water to the SoyaJoy container to between the water level marks. Connect power and press the START button. 
3. When the machine beeps, the rice milk is ready. Serve hot or cold. Add your flavorings before using.

Almond Milk

1. Rinse 100 grams (use Measuring Cup) of almonds. Soak in warm water for about 6 hours. Rinse again after soaking.
2. Follow same steps for making Rice Milk.

Milk recipes from other nuts and seeds

Once you understand the principles of making soy milk and rice milk, you can easily make milk from many other nuts and seeds.

The first principle is to soak the seeds or nuts in water (cold, warm, or hot) long enough so that the seeds/nuts become soft, but not so long that they sprout or spoil. They will take longer to soak in cold water than in warm or hot water;  however, hot water is probably best avoided. Once seeds or nuts are well soaked and swollen with water, they can be ground and made into milk with the Soy Milk Maker.

The second principle is to use the correct amount of seeds or nuts for each operation. The rule of thumb is that soaked seeds or nuts should not exceed 2/3 of the filter cup volume. If you add too many seeds at once, the machine may not grind them fine enough to extract as much milk as possible, or the milk will be so thick that it will scorch the heating element.

Use common sense when you try something new for the first time with the Soy Milk Maker. Be prepared to stop the machine by unplugging the Power Cord after pressing the START button if you hear unusual noises or see something unusual happening.

People have made milk from the following seeds and nuts:

Brazil Nut Milk, Cashew Nut Milk, Coconut Milk, Hazel Nut/Filbert Milk, Macadamia Milk, Millet Milk, Peanut Milk, Pecan Milk, Pine Nut Milk, Pumpkin Seed/Pepita Milk, Quinoa Milk, Rice Milk, Sesame Seed Milk, Soybean Milk, Sunflower Seed Milk, Walnut Milk, etc.

If you have a good recipe, please email us at Sanlinx@yahoo.com. We will post it here.

If you really need a recipe book to make milk from these seeds and nuts, there is a book titled, MILK RECIPES FROM NUTS & SEEDS. This book is not written for use with the Soy Milk Maker, but it would be certainly much easier using the machine. You will appreciate the machine when you see how complicated it is to make milk using the methods described in the book.

Dick's Okara Molasses Wheat Bread

Editor' Note: Okara is what left in the filter cup after the soy milk is made. Okara is very rich in natural fiber and other nutrition.  This recipe is contributed by Dick Cone.  You can easily adapt the menu for use with Bread Maker.

1 C. Fresh ground whole wheat flour
1 Batch Okara from SoyaJoy soy milk Maker
2 tsp. Yeast
2 tsp. Vital wheat gluten
1 tsp. Bread enhancer
1 Tbs. Sorghum molasses
1 Tbs. Buttermilk powder
1 tsp. Soybean oil (optional)
soy milk

Directions:

Combine all of the ingredients to create a thick slurry about like a pancake batter. If the soy milk is cold, warm it before adding for faster yeast action. Let rise in the bowl until it's like a sponge and bubbly and light when stirred. (I give it bottom heat on low from a table top Jenn-Air grill, put the bowl on a skillet to avoid overheating the bowl, and cover it with a damp towel.)

When the sponge is ready, stir in unbleached white flour until the dough can be kneaded and knead for several minutes to create a good feel.

Let rise in the bowl until about doubled, punch down and add just enough flour so you knead the dough again without it being too sticky.

This kneading can be a little longer than the first to create a good spring to the bread. Form the dough into a block about the size of your bread pan, grease the pan, and put the dough into the pan. Reform the edges with your fingers so the dough evenly fills the pan. Let rise again until the dough reaches just about to the top edge of the pan. Put in a cold oven, set the oven temperature to 350 F. and bake the bread until browned slightly and the bread sounds hollow when you remove it from the pan and tap the bottom. This will take about 50 to 60 minutes but the time can vary based on temperature of ingredients. Wipe the top with butter or margarine while the loaf is warm to create a very soft texture

This recipe may be used as you want provided credit is given to Dick Cone as the originator.

Make Soy Yogurt from soy milk

Subject: Re: yogurt making quandary
From:   (Tom Molnar)
Adopted from: Newsgroups: rec.food.veg.cooking:http://www.panix.com/~nomilk/soyyogurt.txt

The recent post on cow's milk yogurt reminded me that I used to make soy yogurt. Maybe some of you would like to try it just for fun. It always used to work out reasonably well for me. It tastes different, but so what? Tome it wasn't a replacement for regular yogurt, it was a different way to eat soy milk and a healthy one at that!

A few things I learned about soy yogurt making was:

+ it's easier than making cow's milk yogurt
+ use plain regular fat soy milk (I used Eden Soy Original)
+ no need to boil soy milk like you do milk.
+ no need to worry unduly about initial temperatures, but the soy milk should be near room temperature to start.

Starter:

+ you can use a Tablespoon of regular yogurt as a starter SO LONG AS the culture is alive (look for the phrase "live culture" on the box), or

+ add a teaspoon of non-dairy acidophilus (the Solgar brand is vegan)and mix.

You can just mix the starter and the soy milk and pour it into the yogurt maker cups and let it reach the appropriate temperature. Save some yogurt to start your next batch. The longer you leave it, the more tart the flavor, and the older the starter (that is the number of times you recycle it) the sharper the flavor. I usually like to stop my yogurt as soon as the yogurt gets firm (usually 7 - 8 hours). You don't need a yogurt maker if you have an oven that can reach roughly 100 - 105F (40 - 45C Max). My oven was had a pilot light that was always on and was always that temperature when the oven was off (the pilot stayed on). You can just mix starter and soy milk and put it into a glass (not plastic) container and leave it in the oven for 7-10 hours or so. Some electric ovens get that warm if the oven light bulb isleft on overnight. Alternatively, almost any warm place will do. The culture will only thrive in a narrow temperature range, too cool and it won't be active, too hot and it dies.

Soy Yogurt Recipe (University of Illinois)

Ingredients:

4 cups soymilk either commercial or home made
2 to 3 tablespoons plain commercial yogurt (Dannon Plain Yogurt, etc)
5 tablespoons cane sugar
1 teaspoon vanilla flavor or other flavor as desired
Optional: Fruit preserves

Method:

1. Heat the pasteurized soy milk to 194F (90C) .
2. Add sugar to the heated soymilk base and keep the temperature at 194F (90C), heating only long enough to dissolve the sugar. Add flavor.
3. Cool the milk to 122oF (50C). Add the commercial yogurt, gently mix the contents thoroughly and avoid the formation of foam. Pour the milk into cups and then seal with a cap.
4. Immediately place the cups into an incubator, or an oven at 106F (41C) for approximately 5 hr. After 4-1/2 hr of incubation, closely monitor the pH of the yogurt. When the pH reaches 4.3 or desired sourness, transfer the yogurt to a refrigerator at 36F (2oC).
5. After 12 hr refrigeration, the yogurt can be served. Option: To make yogurt with fruit on bottom, place 2 to 3 teaspoons fruit preserve into the bottom of each of the yogurt cups. Gently fill the mixture from step 3 into yogurt cups to near the top and then seal with a cap. Soy yogurt can be made by a yogurt maker following the instruction.

Branka 's Soy Yogurt

I have been making soy yogurt also. When the soy milk is cool enough to leave your finger in the milk without feeling uncomfortable you can add the culture. I put the milk into a mason jar, wrap the jar in a blanket and leave it in a warm place. When the soy yogurt is finished it will look a little soupy--the water and chunks of cultured soy milk will have separated. I make sunflower seed cream with the contents of the jar. It tastes close to sour cream and is good over salad or potatoes. Here's the recipe for sunflower seed cream: Peel 1 lemon and cut it into chunks and put it into a blender. Add about 1 cup of sunflower seeds, about a teaspoon of salt, some onion powder and garlic powder. Add some soy yogurt and start blending. Keep adding more soy yogurt as the blender needs it to keep blending the sunflower seeds. Makeit as thick or soupy as you like.

-Branka

soy milk Banana Shake

2 Cups soy milk
1  banana (I have substituted applesauce)
1 T ground flaxseed
1/2 C dry oatmeal
1 t Equal (or any sweetener of choice. I'm diabetic so I use artificial)

Mix with blender or hand held blender. Enjoy!


Okara Burger

You can use any vegetables and spices you like. Usually I use minced onion, carrot, rutabaga, celery root, and turnip.
In a large frying pan, saut vegetables with any stock or soy sauce about 8-10
minutes. Add spices and okara, mix well, and saut 2-4 minutes more. Add 3-5
tablespoon flaxmeal, garbanzo bean, amaranth or rice flour. If the mixture is
too moist, stir in a little flour, 1 tablespoon at a time, until you can shape
the mix into patties. If you want you can coat them with bread crumbs. Cook in
a non-stick frying pan until cooked through, or place on a lightly oiled
cookie sheet, and bake at 350 for 20 minutes.

For a more complete Okara Burger recipe and Other Okara recipes, please click link below:

http://ellenskitchen.com/clearlight/okara/okara.html#okarapatties 

Okara Bread

In a large bowl, mix 2 cups brown rice flour, 2/3 cup amaranth flour, Pizza
(or any) seasoning, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 cup
arrowroot (or tapioca flour). I also add sunflower seeds and flaxmeal, salt.
Mix 1 or 2 bunches of hot okara with some soy milk, add 1/4 cup oil (I use
grape seed oil) and 1/2 tsp. vitamin C crystals. Pour the liquid into the
flour bowl. Stir briefly to moisten dry ingredients. Pour into 1 large or 2
small greased loaf pans and bake at 350 for 45 - 55 minutes. Let stand in the
pan for 10 minutes, then turn the loaf out onto a wire rack to cool. Enjoy!


Okara Mochi (from Kathy Cooks Naturally - Kathy Hoshijo)

1/2 c. okara

1/2 c. arrowroot powder

1/4 c. soy milk or water

1/2 t. salt [NOTE: it's not necessary to add salt if you don't like it; the final preparation is served with soy sauce]

Combine ingredients and knead a little. Oil a skillet, preheat to medium-high, add mochi, and fry on both sides until outside hardens. Lower heat to medium-low and cook until brown on both sides and gooey inside like mochi (if not, cook longer). Remove from pan and squash with front of chopsticks into a mixture of equal parts soy sauce and honey [NOTE: I use mirin (available in health food stores) in place of the honey] and serve hot. Makes 1 - 2 servings.

I find that turning the heat down low and covering the pan during the second stage of frying ensures a gooey texture. Just be sure to watch it very carefully because it can burn quickly.

The BEST soy sauce is Nama Shoya, which is bottled by Ohsawa foods. It's available in many health food stores and is a hand-made, unpasteurized product. It's more expensive than commercial soy sauce, but is worth the extra cost as you really can taste the difference (it's also much lower in sodium than commercial soy sauce).

 Okara Almond Cookies (from Kathy Cooks Naturally - Kathy Hoshijo)

1 c. okara

1 c. whole wheat flour

1/4 c. oil

2/3 c. honey

2 t. almond extract

1/2 t. baking soda

Preheat oven to 350º F. Combine liquid ingredients with the baking soda and quickly add to the flour and okara. Drop by tablespoons or ice cream scoop onto oiled or sprayed cookie sheet and flatten to 1/2" thick. Place whole or slivered almond (raw are probably better for this)  in center of each cookie and  bake 12 - 15 minutes until golden brown. Makes 18 cookies.

I attempted to locate Kathy Hoshijo for the purpose of gaining permission to share these recipes, but met with no success.


Mary's "Chicken" Strips

Ingredients: Okara from one batch of soy milk; One 6 oz can of tomato paste spices of your choice ( I use sea salt, garlic powder, and sage); 3 cups quick oats.

Mix okara, tomato paste and spices in a large bowl. Add oatmeal one cup at a time, by the last cup you will need to mix with your hands. Mix well. Shape into thin strips (3 inches long and 3/4 inch thick)

You can cook them two ways: Bake them in 350-degree oven for 30 - 45 minutes. Or heat a little oil in a skillet over medium heat. Dip stripes in soy milk and then roll in flour. Cook in skillet, flipping once until golden brown. Drain on paper towels.
Serve with ketchup and honey mustard.

Orange Soy Milk Smoothie

Two cups soy milk
½ cup less or more frozen orange juice*
One tsp. lemon juice
Sugar as desired
Ice cubes as desired

Combine all ingredients, except ice,  in  an electric blender. Blend  until smooth. Add ice and blend another 15-30 seconds. Pour into glassesand enjoy. 

* The frozen orange juice can be replaced by fresh orange, fresh or frozen strawberry,  fresh banana, crushed pineapple or combination.

TJS' soy milk Sugar Free Egg Nog

64 oz rich soy milk from the SoyaJoy Chilled
In a large bowl, whisk 8 jumbo eggs completely
Add one tablespoon each of butter extract, rum extract (McCormicks') whisk in completely
Add one tablespoon nutmeg and 1/4 teaspoon of ground cloves
25 packet of Equal  ( I have a sweet tooth )
1/2 teaspoon of salt ( I am a purest I use sea salt)
Whisk all of those ingredients in to the egg mix completed
Whisk in the chilled soy milk.
Adjust for taste!

Rosemarie's Black Bean Okara Burgers

(All ingredients are approximate)

One batch okara pressed till almost dry
1  1- lb can of black beans, drained and slightly crushed.  (you may of
course use your own from dried)
2 tablespoons grated onion
2 cloves of garlic grated
1/2 carrot grated
1/2 tsp. salt
about 1 cup flavored bread crumbs
oil for cooking

mix okara and beans together mashing the beans somewhat. Add the rest of the ingredients, using just enough bread crumbs to make a stiff "dough" hold about 2 tablespoons of bread crumbs to the side.. Form into patties and flatten, coat with the extra bread crumbs and fry in a hot skillet in the oil. This may be baked in the oven and possibly sprayed with your choice of oil, ( I use my olive oil in the spray bottles I found in Wal Mart)

Serve with your favorite dipping sauce, or my favorite, salsa. Add a salad and you have a healthy fiber filled dinner.

Ellen's Great Okara Recipes:

Click the Web link to read those fabulous okara recipes personally created by Ellen, a well-known professional chef, nutritionist and author. You will also find a very good and brief summary about okara and a okara nutrition table.
http://ellenskitchen.com/clearlight/okara/okara.html


Victor Epand's Milky Sesame Seed Drink  (recipe provided by Victor Epand:)

Use: 1 1/3 cups of soaked brown sesame seeds
Directions:
In order for it to be milky white, you must use 1 1/3 cups of soaked brown sesame seeds (1 1/3 cup is equal to 2 2/3 of the small cup provided with SoyJoy, or 2/3 of the filter cup volume)
1) Add soaked sesame seeds and water to the SoyJoy and hit Start.
2) After 15 minutes, you will see steam, but the machine has not stopped yet (it will not automatically stop like when you make soymilk). Simply unplug it and you're done!
NOTE: Because of the consistancy of sesame seed milk, the boiling cycle must be stopped manually. If you forget to do this, the sesame seed milk won't burn, but a lot will steam off.
OPTIONAL: To reduce the sediment (tiny particles of sesame) that are floating in the drink, use a coffee press.
 


Tofu recipe links

 


  Updated January 01, 2009
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