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Living Notes

written by Rene K. Mueller, Copyright (c) 2007, last updated Fri, April 4, 2008

Non Dairy Living

I personally live 90% vegan currently, once in a month I eat cheese and chocolate, otherwise I live non-dairy as I prefere it, I don't have any allergies, just facing blunt stupidity maybe.

Following recipes for milks are from NoMilk : Soy Milk, Rice Milk and Oat Milk. The Soy Yoghurt recipe is my own write-up.

Soy Milk

2 cups of organic soybeans and water; makes: a gallon or 3.5l, or 1 part soy bean creating 8 parts soymilk. Preparation time apprx. 1/2 to 1 hr.

Rinse and soak the beans at least 10 hours in the fridge.

Either grind the beans into a paste using a grain mill and add to a pot of 12 cups boiling water or process the beans in a blender or food processor with boiling water (3/4 cups beans to 1 3/4 cups boiling water at a time) and pour into a big heavy pot. (Note: It is important to not over estimate your blenders abilities. Be careful to not burn out your blender while grinding beans. A food processor offers better results (with sharp blade)).

Bring your soy-milky-sludgy goodie to a boil while stirring over medium to high heat. Turn down immediately after it starts to boil or you'll have a mess. Now you can just let it simmer (no stirring necessary) for 20-30 minutes.

Meanwhile, line a colander with a thin cloth and set it up over a big bowl or another pot. When the soymilk is cooked, ladle it into the colander, straining the pulp (called okara) in the cloth and allowing the milk to collect in the bowl. Make sure to squeeze all the milk you can from the okara before transferring it into a jug or two to cool. The last step is to taste your creation, need more water? How's about a little sweetner, vanilla, carob or some sea salt?

The okara can be steamed for an hour and added to breads in place of some of the flour and liquid, and to burger-type recipes in place of the tofu.

Rice Milk

A good way to make rice milk is to use fresh rice that is still hot.

  • 1 cup rice, brown is okay, short grain is best.
  • 4 cups hot water- cold water and cold rice won't work.
  • 1 tsp vanilla

Put all in blender, puree for about 5 minutes (until smooth) let sit for 30 minutes or longer, then without shaking pour into container being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain through cheesecloth.

To complicate things and get a smoother milk, re-cook the rice with part of the water until it's very soft. Add salt and sweetners, soaked, blanched almonds or nuts and flavorings. Then run it through a blender, food processor, or juicer.

Oat Milk

  • 4 cups (cold) water
  • 1 ripe banana
  • 2 cups cooked oatmeal
  • 1 tsp. vanilla
  • Pinch of salt (opt.)
  • 1 tsp vanilla (opt.)
  • Sweetener to taste (if desired)

Place all ingredients in blender and process until smooth about 2-3 minutes. Refrigerate. Shake before using.

Soy Yoghurt

Use 1l soymilk, heat it up to 40°C / 104°F (not over 45°C / 113°F), easiest way is to put a clean finger in the soy milk and have the temperature slightly over your body temperature, or use a thermometer - use 1 or 2 spoons of "nature" (without additives and flavour) soy or milk yoghurt as "starter", and blend it into the warming up soy milk.

Prepare a water container, which can hold the filled glasses of soymilk, fill that water container with hot water (max. 60°C / 140°F). Fill the glasses (previously with hot water sterilized) with the warm soymilk, and close it tightly - put those glasses in the water container with hot water, and cover it up with some towls so the warmth stays longer and no sunlight reaches the soymilk. After 5-6 hours you have soy yoghurt.

For the following generations of soy yoghurt, use two spoons of the previously soy yoghurt - this will work 10-15 times.

Add additives as you like to the "nature" (unsweetened) soy yoghurt, e.g. such as blended hazelnut, jams of different flavours (as I used the previously made bluebyrd jams).

Note: don't forget to keep 1-2 spoon unsweetened soy yoghurt left for the next generation soy yoghurt.

The quality of the soy yoghurt depends highly on the quality of the soy milk.


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