In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

How tofu and soy milk work

By Marshall Brain

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http://www.JewishWorldReview.com | (MCT) I made it through three decades of my life without ever hearing about soy milk. Even though soy milk has been around for more than 2,000 years, I had no inkling that it existed. And then, suddenly, the refrigerator was filled with soy milk. In fact, we started making soy milk ourselves at home.

Which prompts the obvious question: What is soy milk? To make soy milk, you start with dried soybeans. If you have never seen a soybean before, think of a dried black-eyed pea without the black eye. If you wanted to, you could grow soybeans in your backyard garden in the same way you grow green beans or peas, but most people buy the dried beans in bags at the store.

To make soy milk, you start with half a cup of soybeans and soak them in water for half a day to soften them. You grind up the beans in a blender and boil the bean pulp in a quart of water. Then you filter the pulp out with a cloth and save the liquid. Voila - one quart of soy milk. It's a little like making coffee if you think about it. If you use a soy-milk maker, it will do the grinding, boiling and filtering for you, but it is exactly the same process.

What you have made is a liquid that is a lot like cow milk. One cup of "2 percent" cow milk contains about 5 grams of fat (in the form of cream) per cup. Soy milk also contains about 5 grams of fat (in the form of soybean oil) per cup. Cow milk contains about 8 grams of dairy protein. Soy milk contains about 7 grams of vegetable protein. Cow milk contains about 12 grams of sugar (in the form of lactose). Soy milk contains about 5 grams of carbohydrates, and many people add sugar. In other words, cow milk and soy milk are quite similar. But if you are making soy milk yourself it is very inexpensive compared to cow milk - about $1 a gallon. If you buy the beans in bulk, you can push the cost even lower.

Most people in America don't like the taste of pure soy milk, so they usually add salt and/or sugar to it. You could add, for example, half a teaspoon of salt and a tablespoon or two of maple syrup to a quart of soy milk and it would taste a lot more like cow milk.

What about tofu? Tofu and cheese are nearly identical. To make cheese, you start with cow milk, coagulate it and press the curds. To make Tofu, you start with soy milk, coagulate it and press the curds. To coagulate soy milk you use calcium sulfate, and the whole process of making tofu is pretty simple. You boil the soy milk and add calcium sulfate. Once the soy milk coagulates, you strain out the curds and wrap them in a cloth. Then you press the curds with three to five pounds of weight for 20 minutes. You normally press the curds in a small wooden or metal box that gives the tofu is traditional blocky shape.

If you were to start with soaked soy beans, make the soy milk and then make tofu, the whole process would take less than 2 hours.

There are several advantages to tofu when you compare it to cheese or meat. The biggest difference is fat and calories. Four ounces of cheddar cheese contains 40 grams of fat (most of it saturated animal fat) and 480 calories. Four ounces of firm tofu contains 5 grams of fat and only 80 calories. The cheese holds 24 grams of protein, while the tofu has 10 grams. The other thing that tofu contains is isoflavones, which are thought to have a number of health benefits. In addition, the soy in tofu has shown some ability to lower "bad" cholesterol.

When made from scratch, tofu is very inexpensive - about $1 a pound. As a source of high-quality, low-fat protein, that price is hard to beat.

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