Soy Milk Improved Process.
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    Default Soy Milk Improved Process.

    27 November 2011 Soy Milk Improved Process. 27 November 2011 Soy Milk Improved Process.

    After some thought I decided to improve the soy milk processing. One litre of soy beans were processed, which produced four litres of soy milk, and all the residue was utilized. The pictures depict the method.

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    Today in the supermarket, I saw soy milk in paper containers on an unrefrigerated shelf. I can't keep my fresh soy milk in the refrigerator for more than about 8 days before spoiling somewhat. I can only imagine what preservatives are in the store bought soy milk. Also this soy called soy milk has a weird taste, and the colour is sort of yellow. Mine is pristine white.

    Now, for long term storage I pressure can in litre jars.

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    Registered User Libby's Avatar
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    The tetra pack type are 'pasteurized' which is why its 'shelf stable'. I do tend to wonder what preservatives are in them as well but it can't be worse then what I drank while growing up right?

    We do buy the soy bean milk (pressed soy bean juice) from the Asian grocery store weekly in 2L jugs but we have bought the tetra pack pasteurized type as well for when we 'run out' or when we travel by car. We notice the difference in texture ASAP and have to water down the tetra pack type.

    -------------------

    What's funny is I grew drinking what was called soy milk. (thin, runny texture - literally the juice of pressed soy beans)

    What they now market as soy milk is really a soy drink/beverage - hence all the options of 'flavours'. (thick creamy texture - laden with chemicals to make it thick)

    What I drank growing up is now called the soy bean drink (thin, runny texture - literally the juice of pressed soy beans)

    Talk about marketing nomenclature huh?

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    Wow, that's impressive. Love soy milk.

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    Registered User chowder's Avatar
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    I like the soy milk too but is pricey.Another reason to get a pressure canner.

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