Sure, it's pretty easy and not that expensive to buy soymilk. And the Organic Valley stuff is even grown and processed within the Midwest. But there's something really satisfying about taking a raw product and turning it into something you usually have to buy.
So far I've make a classic soymilk and a soy-oat milk. We love the flavor of the soy-oat milk, but it was a little thick for regular drinking. I did use it in some blueberry scones for the kids and I, though, and I thought it was great for baking. It lent a richness to the scones- sort of like cream would do.
I've made one block to tofu so far- I didn't realize that one batch of soymilk will only make a little tofu block. But it hardly takes any time to make the milk, so it's no big deal. The tofu was a great texture- very firm, just like I like it.
I have plenty of soymilk, yogurt, and tofu projects to come, that's for sure.
2 comments:
How cool! You look very pretty in this photo, too.
How is your soyquick better than mine? Is clean up better? Also it takes 3 batches of soymilk to make an American size block of tofu. :)
Post a Comment