zxcvbob wrote:
>
> [Notice that follow-ups are being redirected to r.f.c.]
>
> I bought Wife a soymilk maker for christmas because she was buying a lot
> of overpriced soy products trying to find one she liked. She seemed to
> like the concept but hasn't used it much -- perhaps because none of us
> really like soy milk.
>
> I decided to try using adzuki beans instead of soybeans in it last night
> just to see what happens. Adzuki beans are used in Japan and China and
> (I think) Korea for making desserts; they are sweeter than any other
> bean and they are lower in fat than soybeans.
>
> The stuff actually tastes OK, but it is the most awful pinkish
> gray-brown you can imagine. And it's oddly thick. The okara that was
> left over doesn't taste bad at all, and it might be a good addition to
> oatmeal, or mixed into bread dough.
>
> Best regards,
> Bob

What is a soy milk maker supposed to do?
We soak the beans, grind them and strain out the liquid. It's then
brought to a boil.
It is a shame that soy milk is so expensive in the US. Such a quick and
easy thing to make.