Sojino/riževo mleko

22. dec 2006 8:58

teja-kit. hvala za idejo o izdelavi riževega mleka. žal sva slaba porabnika vsakršnega mleka, sploh kravjega (samo v kavi), ostalo mleko pač po žeji in kakih kosmičih, tako da si privoščiva ene 2 l na teden, jih kupiva večjih centrih, so kar pogosto v akciji tako da ni problem (so pa še vseeno pregrešno dragi - minimalno blizu 400 sit) drugače pa ti kar veselo napiši pripravo, sigurno bo še koga zanimalo, Reca vem da je delala sojino mleko sama... Glede tvojega vprašanja pa žal ne vem odgovora, nisem bila še nikoli toliko pozorna. morda v kakih bio trgovinah že kaj najdeš, mlinček za mletje žit vem da se dobi, tako da možno je vse... lep pozdrav

22. dec 2006 10:32

http://www.top-getreidemuehlen.de/sojamilch1 Loni Makaroni

22. dec 2006 11:13

ojla, mene pa zanima, kje se dobi sirilo za pripravo tofuja .sem ga delala nekaj časa nazaj iz doma pripravljenega sojinega mleka in sem uporabila limonin sok. tofu je bil dober, ampak je bil bolj takšen mlad sir (strukturno) in sem potem naredila ven namaz, js bi pa imela tudi bolj kompaktnega. teja-kit. mene tudi zanima kako se pripravi riževo mleko. lp vsem sam da se kuha..

22. dec 2006 13:59

Če je to isto sirilo kot za navaden sir, sem ga jaz dobila pri najbližjem izdelovalcu sira. Loni Makaroni

22. dec 2006 17:01

Jaz sem tudi parkrat naredila doma sojino mleko, potem pa dala notri ekstrakt vanilije, tako da je bil kar dober. Glede sirila za sojino mleko se pa sedaj ravno ne spomnim imena, mislim pa, da ni isto kot za navaden sir. Jerneja USA

22. dec 2006 17:29

Zadnjič sem gledala eno oddajo, ne vem kdo je že kuhal, in je omenil sirilo za tofu, nekaj na N se imenuje. sej z limoninim sokom se tudi da, samo bi probala prav s tem. bom povprašala v trgovinah z zdravo prehrano. teja-kit. ne pozabi na recept za riževo mleko!! lp vsem goga sam da se kuha..

22. dec 2006 17:40

Sedaj sem se pa tudi jaz sppmnila (malo s pomocjo Interneta), da se sirilo imenuje Nigari (hvala goga). Jaz sem ga kupila v trgovini z zdravo prehrano! Jerneja USA

22. dec 2006 19:15

mleko narediš iz soje, kje pa dobiš sojo se opravičujem moji nevednosti

22. dec 2006 21:58

Sojo pa posadiš na njivi in ko je zrela jo pobereš. To je stročnica in meni prav lepo uspeva. lp Vesna

23. dec 2006 11:04

Pozdrav! Se opravicujem, ker ste cakali na moj odgovor. No, zdaj pa le posredujem naprej kar sem uspela izbrskat sama; tole je originalna stran kjer si malo na dlje vse preberes: http://vegweb.com/index.php?PHPSESSID=69ed9ff2f na hiter (slo prevod pa tudi ze obstaja na enem forumu: Riževo mleko-prevod 1 liter vroče vode kozarec kuhanega riža(2,5 deci) vanila extrat ali pa steblca vanilije razrezeš na pol in postrgas semena, ter semena dodas k rižu. vse skupaj das v blender dobro zblendas..pustis da se za pol urce usede..nato prelijes v drugo posodo(lahko uporabite tudi cedilko).riževo mleko v hladilnik in to je to. ~~ Potem pa sem sama se naprej raziskovala na tisti originalni strani in nekje na sredini naletela na tole (upam da anglescina ne bo delala prevec problemov): About the overly starchy flavor some people have been experiencing. First thing is, make sure you"re using a long grain rice, as short grains tend to be more starchy. I made this for the first time last night, with a long grain white organic texmati. I used 1.5 cups cooked rice, 4 cups water, 1 tsp salt, 1 tsp vanilla, and 1 tbsp camelthorn honey; blended for about 3 minutes, allowed it to settle, and then strained through 4 layers of cheese cloth twice. Its nice and creamy thin, but it does have an almost bitter starchy flavor. From what I can tell thus far, I think adding more honey will cover that starchy taste up, but I"d rather find another method. There are two things I think are going to effect this the most. First, I"m switching to a long grain brown rice (3/4 cup measured dry), which will be a little sweeter, with a fuller flavor. Hopefully this will fill in the gap that surrounds the starchy flavor, and makes it stand out. Second, I"m soaking the rice overnight, instead of cooking it. I"m thinking this will keep the starch from being drawn out during the cooking process, and will leave it in the pulp. Also, though this is more for flavor and vitamins, I"m using 1/4 cup raw almonds, which are also being soaked overnight. Archived comment by: neonKrist -------------------------------------------------------------------------------- Ok, this tastes amazing. I"m pretty sure this is the secret of commercial rice milks... use raw rice. With brown rice, I only needed to soak it for 3 hours. So 3/4 cup brown rice and 1/4 cup blanched almonds soaked for 3 hours. Discard the water, and add 4 or 5 cups of water, 1 tbsp honey, and 1/2 tsp vanilla. I blended for about 2 minutes, let it sit 10 minutes, and blended another 2 minutes (the 10 minute sit to finish hydrating rice and almond). There are a couple of things to note. With the blender/cheese cloth method, my yield is about 1/2 to 3/4 of starting water when using raw rice and almonds, but is 3/4 to 100% when using cooked rice and no almonds. This is because the pulp is ground more finely, and holds more water between grains. I"ll update when I get a juicer (leaning towards Omega 4000), as that should greatly improve yield. With 100% yield, this recipe will cost about 70 cents per quart, plus you get the rice/almond pulp which is great in granola and shakes. I do have a concern about the raw almonds and the cyanide content, as I did feel some mind altering effects of some sort, this being my first exposure to cyanide that I know of. I"m sure it didn"t harm me, but cyanide does build up in ones system over time, so be careful. You could try roasted almonds, but that probably wouldn"t taste right. I"m thinking hazelnuts would be good, though. If you leave out the almonds, this recipe equates to 50 cents per quart when using 1 cup raw rice. These prices are for almonds at $5/lb (4 cups/lb), and brown rice at $2/1.75lb (5 cups/1.75lb); and rounded up to $.10 for honey, vanilla and water. Hope this alternative recipe helps people out, and remember, experiment, as everyone has different tastes. ~~ No, do tukaj sem se nekako prebila sama. Probala pa se ne, ker so te moje "raziskave" potekale prav pred kratkim. sem pa naletela se na tole napravico, ki jo za bolj "resno" uporabo omenjajo na tej strani in po kateri sem vas ze sprasevala (ne vem ce to obstaja kje v Slo, ker jaz pac nisem tam... http://www.amazon.com/DECKER-JE1200-EXTRACTOR-STAIN ... tako da se se vedno priporocam za kakrsnekoli informacije s tem v zvezi. Kar se pa soje tice: haha, posljem en tovornjak? nocni kitajski pozdravcek, teja-kit.