Lisa Brewster

soyabella

Page history last edited by Lisa Brewster 1 yr ago

Sweeteners:

Dark muscodavo sugar (like a super rich brown sugar)
- 1/2 tablespoon tested in Batch 1 on 8/10/08
Cappuccino agave nectar
- varying amounts (from 1.5 spoonfulls in plain to 2.5 in chocolate) tested in Batch 2 on 8-12-08
Hazelnut agave nectar
Amaretto agave nectar
Molasses

Flavors:

365 Organic vanilla extract
Hershey's unsweetened cocoa
- Tip: for fewer lumps, mix small amount of cocoa with hot soymilk outside the bottle. I smoosh the mixture up between two spoons, but a small bowl and flexible spatula would also work.

Batch 1 (8/10/08): sweetened with 1/2 tablespoon brown sugar

Soak soy beans or almonds in glass container for 4-8 hours
Rinse and put in machine, follow instructions (ie. plug in and hit milk button). Cycle takes about 15 minutes.
Remove grinding head unit, set aside in included utility cup to cool for about 5 minutes.
Scrape any foam from the sides of the pitcher.
Pour into numbered glass Starbucks frapuccino bottles (one batch makes about three)
Add sweetener and flavors while still hot
Refrigerate

Soy

#1: Soy milk (plain) = just about right after straining, could be a bit sweeter

#2: Soy milk + 1 teaspoon vanilla
#3: Soy milk + 1 tablespoon cocoa = needs more sugar, 2 tablespoons should be about right. Cocoa is hard to mix, even when hot...is there a good chocolate syrup alternative?
#4: Soy okara (no sweetener): very fine grit, hard to clean from screen

Initial verdict: Soy milks have an excellent appearance, but still have a gritty texture to them. Will need to figure out a method to strain through cheesecloth.

Almond

#5: Almond okara (no sweetener): coarser texture, easy to clean
#6: Almond milk (plain)
#7: Almond milk + 1 teaspoon vanilla = sweetness is ok, needs more vanilla (I thought I picked the chocolate one until I came back and checked my notes)
#8: Almond milk + 1 tablespoon cocoa

Initial verdict: Almond milks are separating easily and also have a gritty texture.

Straining

#1 strained with cheesecloth: takes too long, lots of sediment removed, but makes a huge difference
#7 strained with cheesecloth: used half thickness than with soy, no visible sediment to scrape out, but had to keep washing cheesecloth out. Must find alternative method.

For cooking, probably wouldn't need any additional straining (even if used in cereal). But definitely worthwhile when drinking straight.

Batch #2 8-12-08

Note: beans soaked for over 24 hours, which I have read reduces flavor
Strained fresh milk through large collander covered with three layers of cheesecloth, which isn't obnoxious

#1: plain soy, 1.5 spoons of capuccino agave
#2: 1 spoon vanilla, 2 spoons agave
#7: 1 spoon chocolate, 2.5 spoons agave

Okara

The mash left over when making milks. Very nutritious, but no flavor.

Almond okara makes a FABULOUS face / body scrub. Use within an hour of cooking or keep in fridge and reheat before your shower. Very, very gentle exfoliation, but the biggest benefit for me is moisturizing the almond oil it contains. And it smells absolutely delightful.
Add links to found okara recipes