Silk-like homemade soymilk?

[elektra_168]

Hello. I use a Soyabella soymilk maker, and have tried different ways of sweetening the milk after it's done, like brown rice syrup and agave nectar. It's fine in coffee or cooking, but I don't love drinking it straight. So I was wondering, what would be a way to preparing the milk to get it closest to texture and taste to Silk? Something that

Comments

[bunniee]

I have a Soyabella too and love it. You will probably need to add more sweetener if you are trying to match the taste of commercial soymilk. Silk tastes very sweet to me. I stir in 2 tablespoons of agave nectar to a quart of soymilk, and it's barely sweet. I also add 1/4 teaspoon of salt.

For a thicker texture, try adding 1-2 tablespoons of steel cut oats with the soybeans. They can be soaked along with the soybeans, but it isn't necessary. If you use 2 tablespoons of oats, the milk will be very thick. It was too thick for me, so I reduced the oats to one tbsp.

Since the Soyabella only makes 1 quart of milk at a time, I usually make 2 batches and mix them together. It's kind of a nuisance to clean the machine twice, but I don't mind because then I have enough milk to last several days. I like to combine nut milks or rice milk with the soy for different flavor combinations.

[elektra_168]

I will totally try the oatmeal thing. That sounds like a great idea! I would also like to get a thicker texture. Thank you! Glad you are loving yours too. I have had the Soyabella for a few months, and haven't bought soymilk once since then. :)

[supercarrot]

i had a friend who added a pinch of salt to his homemade milk, and it made it a little easier to stomach.

also... would you mind posting that cookie recipe? i want to try using spelt a little more than i currently do, and those sound divine.

[elektra_168]

I'll try the pinch of salt. Thanks!

I used Dreena Burton's Homestyle Chocolate Chip Cookie recipe, following the notes at the bottom about the spelt flour. For the extra few tablespoons of spelt flour she recommended, I used pastry flour instead. They were wonderful. More crunchy than cake-like, which is the perfect chocolate chip cookie, in my opinion. I believe the recipe is in Vive Le Vegan, but it's also posted here:

http://www.everydaydish.tv/Recipe%20Pages/dreenacookie.html

[supercarrot]

excellent! thank you

[ecrivais]

where can one find unrefined flour and sugar (not in a health food store, i am kind of limited here!)

[onlytakenotes]

you can get soybeans to use in it easily? neat.

[elektra_168]

Some (not all) Whole Foods have organic soybeans in their bulk bins. I've also gotten them in Chinatown. However, to my great surprise, I've found that they are on Amazon.com - Just enter 'organic soybeans' into their Search, and wa la.

[postpunkjustin]

I think Silk uses some extra thickeners (guar gum and/or xanthan gum, maybe), so that might help. My impression, though, is that Silk is one of the more carefully formulated brands of soymilk. That means it has a longer ingredients list, but it's also a lot closer to dairy in terms of texture and whatnot. It also probably makes it harder to imitate.

[elektra_168]

Yeah, I thought about xanthan gum or arrowroot, but my ability to screw up when using stuff like that is astounding :) I might try reducing the water further instead. Yeah, I agree Silk is definitely more dairy-like than other soymilks out there. It's one of the few I found easy to drink on its own. Thanks!

[elektra_168]

I will definitely try this out. It actually sounds more mild than agave nectar, which I found way too sweet. Thanks!