Arri London wrote:

> 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.

I also happen to have bought one recently - and I love soya milk! The output is
like those soya milk I can get in soya milk stalls/stores in Hong Kong. These
stores specialise in a few products - soya milk, tofu, tofu far, dried tofu
skin... You can also eat in there - they sell shallow fried dumplings, buns,
etc. along with the soya products.

Anyway, back to the machine - you can actually make nut milks with them as well.
They basically heat up the water, grind (and strain) the beans, and heat up
the soya milk. I got mine from he
http://www.londonthing.force9.co.uk/soya/

If you prefer store bought soya milk you might not be overly impressed with the
output. But if you're like me who miss those soya milk stalls an awful lot,
then you should get one straight away!

Bob is right in saying that adzuki beans are used for making dessert in Japan
and China. In Hong Kong, they make adzuki bean soup with chin pi (dried satsuma
peel, preferably aged). Apparently in ancient China they make congee with
adzuki beans and rice, which is given to the Gods to thank them for the good
harvests.

My Japanese colleages say that the okara can be used to make something akin to
fried rice - just add sesame oil, salt, soya sauce, and sugar and shallow fry them.

Ada