Date: November 24, 1997 10:10 PM
Author: Chris (chrissyb@usa.net)
Subject: Why soymilk shortage?

A newsletter I received today said there will be a shortage of soymilk for the next 6 months to 1 year. Any one know why?

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Date: November 24, 1997 11:51 PM
Author: will (will_richards@hotmail.com)
Subject: Not enough Soys to milk?


I don't know but will be talking with a bean distributor this week and will let you know. I believe it was bumper crop here.

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Date: November 25, 1997 10:34 AM
Author: Jo (jo kubala@usa.NET)
Subject: TWO TYPES OF SOY?


Chris,

I have always thought there were two types of soybeans. One is edible and the other is not (mainly used in plastics production). Depending on the area, I suppose it would be possible to have a bumper crop of non-edible soybeans while having not enough of the edible. Maybe it has to do with areas where edible soybeans are grown? I am not sure of this, maybe someone more knowledgeable can give us a better answer.

Jo

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Date: November 25, 1997 12:42 PM
Author: will (will_richards@hotmail.com)
Subject: almost right


One is used for food, and one for food products,livestock, and manufactuing. Again I will have to check which one is used for milk, although I think it is both. Edible soybeans did well as far as I am aware, it may be that their is a higher demand in manufacturing, here again I think that edible can be used for this. The edible are more palatable for things like tofu and can be sprouted, other then that they are essentially the same as far as I know. I will check to be sure. I have contact with a soybean expert if I can catch him in.

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Date: December 25, 1997 08:53 PM
Author: Danl (globalaxs@usa.net)
Subject: Soybeans


I'd like to grow soybeans. Good for soil and of course the beans are healthy. Questions: how easy are they to process into either Tofu or dried meat substitutes? Feasible to do at home? Danl

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Date: December 26, 1997 10:36 AM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: Making Tofu


I don't know how to make TVP, but tofu isn't that hard. Here's how you do it:

Take dry soybeans, soak them over night, then drain and rinse them. Then blend each cup of soybeans with 3 cups of water, being careful not to grind them too fine.

Now, pour this mixture into a pot and boil it for 15 minutes. You don't want to cook it so long that the beans melt into the water.

Let it cool enough so you can work with it.

You now want to strain all the milk out of the solid parts. I've used a dish towel. Just get whatever works for you. One way is to put your dish towel or cloth in a colander, pour in the soup then wring all the liquid out, saving it. It's the liquid you want.

Your next step is to curdle the soy milk. Bring your milk to a boil then let simmer for 5-6 minutes, stirring frequently. Pull the soy milk off the heat. (The soy milk can now be used in place of cow milk. Just put it in the fridge.) Take 1 teaspoon of vinegar or lemon juice per cup of milk. (That's 1T & 1t per quart or 1/4 cup vinegar per gallon of milk.) Mix it up in three parts of water to the one part of vinegar. This is your coagulant. Now, pour in 1/3 of your coagulant into the milk while stirring vigorously. Stir it enough that you know it is mixed well. Sprinkle another 1/3 of the coagulant over the top. Put on the lid then let it sit for 5 minutes. Check it to see if it has curdled. If you still have white liquid floating in with the curds, put in the remaining coagulant and let it rest another 5 minutes.

Now, using you colander again, dip the colander into the pot and remove the curd. Place them into a bowl. After you have all the curd removed from the liquid, line your collander with cheese cloth or a dish towel and place the curd back into the colander. Put the top of your dish towel over the top of the curd and place a plate a little smaller then the colander over the top. You want it small enough so it won't touch the sides of the collander. Next, place some weight (a quart milk carton would do nicely) on top to help push out all the remaining water. After about 30 minutes you are ready to remove the now pressed curd. TOFU!

Al

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Date: December 27, 1997 01:15 AM
Author: Abigail Hill (abigail.hill@usa.net)
Subject: Soy combo

This is slightly non sequitor. I think it is a very good thing to know how to make Soy Milk, and Tofu from crops grown in a scenario in which one couldn't order from Walton Feed. I don't know how to make TVP (Texturized Vegetable Protein). Frankly, with such great TVP flavors available at such reasonable prices, I think it prudent to stock up on the #ten cans from Walton Feed. Each TVP portion is a meat equivalent, and *each* can is good for 1 portion a week for 11+ months. I've bought several #2 1/2 cans so I could try the flavors, (some of the flavors only come in the # 10 can) I just made a delicious dish: I cooked a cup of 6 year old soy beans (yes, six years old!), poured the hot soy beans and broth over a half cup of the Waltons'Feed Barbeque flavored TVP ( my thanks to Al Durtschi). This is soy bean + soy product, but the textures and flavors were great together. I combined the Soy combo with cooked rice, green peppers and chopped broccoli. The barbecue flavor permeated the whole dish. Yumm!! I've used the Sausage TVP in egg white omelettes. Also yumm!! I haven't tried the Beef, Chicken, or Pepperoni flavors yet. Right now I'm just trying to figure out where to store another two or three cases of # 10 cans from Walton Feed...more TVP, + veggies and powdered eggs. The only question I have is whether the cans, once opened, need to be refrigerated. And no, I don't work for Walton Feed..

Bon Appetit

Dr. Hill

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Date: December 27, 1997 10:16 AM
Author: Al Durtschi (rcox@mail.lcc.whecn.edu)
Subject: No need to refrigerate opened cans.


>The only question I have is whether the cans, once opened,
>need to be refrigerated.

Dr. Hall, it isn't necessary to refrigerate the dry goods once you open them. Just throw on a white plastic lid, or if you don't have one of those, a piece of tin foil with an elastic band around the outside of it should do the trick. I have found in our own home pantry these dry goods will stay good for a year after opening them. When people ask, I tell them the same thing. So far no one has called me back with a horror story, calling me a big fat liar. I do live in a very dry climate, however, so do what you can to keep the contents as dry as possible. Some of them, like the tomato powder, LOVE moisture and will suck it right out of the air until it's ruined. So keep it tightly capped.

P.S. (Relating to the above post,) I love eating that TVP right out of the can. I just love it.

Al

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Date: January 08, 1998 10:36 AM
Author: wogit (wogit@aol.com)
Subject: Soy Milk Cheese?


The book'Feed a Family of Four for as low as $10 per Week' gives the basics on making soy milk, tofu,soy yogurt and ice cream! Also, how to make wheat meat and a myriad of other great stuff. My question is can I make cheese from the soy milk I'd make? I've not seen anything on this in any books. Thanks.

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9654)

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Date: January 08, 1998 01:52 PM
Author: Jim Smith (jdsmith1@hotmail.com)
Subject: Soy "Cheese"


I believe "cheese" made from soy milk is called "tofu" or soy bean curd. Sort of reminds me of what the Mexicans call sushi..."bait".

Check out some of the cheesemaking sites: http://www.cheesemaking.com/

(http://garynorth.entrewave.com/forums/Index.cfm?CFApp=16&Message_ID=9676)