Hi Elaine,

Thank you! I look forward to seeing the collection!

Kristal,
I get several request about the soy pulp, I will post a collection of how to use it just after the instruction about how to make soy skin at home soon.

Hi Elaine,
Your blog has so many lovely recipes; thank you so much for kindly sharing! For the leftover bean solids, do you have a recipe that you can share that uses the leftover bean curds from making the soy milk?

Thank you very much!

Erin,
The bean solids have lots of usages. Sometimes, we add some seasonings and starch or add some flour and form them into pancakes.

Hi,
The beans have a unique taste itself and no matter how long you boil the liquid, it cannot be removed. We usually get a strainer when purchasing a soy milk machine. The most important function of the strainer(or gauze) is to remove the bean pulp, which can greatly weaken the taste.

I saw other ways for blender method.
Boil or steam the beans then blend and filter
Or
Blend and boil all mixture then filter.

Have u tried these? And which you preferred?
Have you heard about the soyamilk strainer -a stainless steel French press look alike

Thank you for your quick reply. Your answer surprised me. It actually made me aware of my ‘western’ thinking. It has gotten so normal for me to just put everything in the fridge to make it last longer. It never occurred to me that it doesn’t always work like that, with for instance this homemade soy milk. So thanks!

Hi Mirjam,
I never tried to fridge fresh soy milk. But I don’t recommended storing it over 24 hours. Soy milk lose flavor quickly without preservatives.