Soya Milk
Gloria
10/20/08 		I like to know how to prevent soya milk from coagulating. I made soya milk 2 days ago. I kept it in the fridge and on then third day, all the soya milk has coagulated. I would appreciate you could tell me how to prevent this from happening.

Thanks.

ellen
10/20/08 		Is this the first time you made it? What method did you use?

Thanks, Ellen

Gloria
10/21/08 		No I have made soya milk many times before. However this time I bought some organic black beans and use the same method I used when I used yellow beans. Actually one time the soya milk (using yellow bean) coagulated after 4 days in the fridge.

I first soaked the beans for 8 hours, then I used the vitamix to blend. The only thing I did differently besides using black beans instead of yellow beans is I used the water for soaking the beans. After blending, I pour it into a cheesecloth bag and then heat until it foams - using medium low heat. After it foams I turned to low heat and heat for 10 more mins.

Thanks for your help.

ellen
10/22/08 		Don't use the soaking water. Soy beans have several protein-affecting enzymes, and the less left the better.

In Japan they traditionally heat until foaming not once but three times. You couls try this.

Gloria
10/22/08 		Thank you. I will try and I will let you know if this works.
ellen
10/23/08 		It also occurs to me that traditional methods remove most of the skins, where the vitamix may get them so fine that more is left in the milk. You might try rubbing them around in your hands after they soak and skimming out the loosened skins.