Traditional nonfermented food uses of soybeans includesoymilk, and from the latter tofu and tofu skin.
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One tablespoon of sugar per 1 liter of unsweetenedsoymilkmay be added to promote bacterial fermentation.
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Mostsoymilkmakers include a mechanism to stop the boilingsoymilkfrom overflowing.
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The most common grain milk is rice milk, while the most common plant milk issoymilk.
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Soymilkand almond milk are widely available.
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Food products are made from the protein-oil film, or skin, which forms over the surface of boilingsoymilkin an open shallow pan.
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They also produce flavoredsoymilkand frozen soy desserts.
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A byproduct ofsoymilkproduction is okara ("kongbiji"), which is used to thicken stews and porridges.
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Plainsoymilkis unsweetened, although somesoymilkproducts are sweetened.
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It is made fromsoymilk, rice milk, flour, sesame and chopped scallion.
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Soymilkmakers work similarly to a combination between a home blender and an automatic coffee maker.
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This heat stability enables soy food products requiring high temperature cooking, such as tofu,soymilk and textured vegetable protein (soy flour) to be made.
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This amounts to about 2.7% (the same percentage assoymilk), versus 3.5% in dairy yogurt.
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Home-madesoymilkcan be made to the drinkers' tastes and nutritional requirements, providing added value.
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Ordinary methods for makingsoymilkat home are often very labor-intensive (requiring beans to be soaked, ground in a blender, strained, and then cooked).
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