Soy Milk

[Anonymous Modernist 15197]

Does anyone have any experience using sous vide techniques for making soy milk? I was hoping that I could vacuum seal the ground soy beans with some water and leave them to stew at 180 or so for an hour, but wanted to see whether anyone has already experimented with this...

[Judy Wilson]

We actually do have a Soy Milk recipe in MC (4·58). We don't actually cook them sous vide, but we do vacuum seal dried organic soybeans with water and refrigerate it for several hours. We puree the mixture, and then heat it on the stove.

[Anonymous Modernist 15197]

I have Modernist Cusine at Home, but not the original.

In any case, I tried the sous vide soy milk using the following approach

Soak beans over night in water

Grind bean in blender

vacuum seal

let bean slurry sit in the fridge

Cook bean slurry at 185 for 2 hours

Chill in water bath

squeeze out soy milk

Secondary boil

Preliminary observations:

So far, the best thing about this is the ease of dropping the temperature of the bean slurry from very hot to cold.

The blender whips a lot of air into the bean slurry. Even if this is cold, it still behaves as if it is boiling over. You really want to let things sit for a while before running it through the chamber vacuum. (Alternatively, put a small amount in a big bowl, evacuate the chamber, and bleed off the air before trying to seal it into a bag.