Why do we remove the foam from soymilk while it boils while preparing it?

Why do we remove the foam from soymilk while it boils while preparing it? - Anonymous person in yellow rubber gloves using simple sponge for cleaning mirror in bathroom

Why is the foam removed? Here is the recipe I am following, from Chinese Cooking Demystified.

How to Make Soy Milk, from Scratch (豆浆)

Ingredients:

  • Soybeans, 200g
  • Water, 2.4L
  • Sugar, to taste (we used 3 tbsp)

Process:

  1. Pick out any bad soybeans, rinse.
  2. Put your water ~2 inches above your soybeans, soak overnight.
  3. Blend on high for ~4 minutes. We used the smoothie setting on our blender.
  4. Transfer to a wok or stockpot. Medium high flame.
  5. Stir and get the soymilk up to 100C.
  6. Boil at 100C for 15 minutes, removing the foam.
  7. Taste, make sure it's not bitter.
  8. Strain through a tofu or cheesecloth. Twist and squeeze out what's left, ~3-5 minutes. Get as much as you can!
  9. Season with sugar, to taste. We used ~3 tbsp.
drinkssoymilksoybeans


Best Answer

My guess is that it is to prevent the milk from boiling over. Other recipes like this one explicitly call out skimming the foam while watching out for it boiling over. Another guess is taste. The foam could effect the taste of the soy milk. From personal experience, the foam doesn't taste as sweet as the rest of the milk so, it could be a mechanism to preserve the natural sweetness.



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Why do we remove the foam from soymilk while it boils while preparing it? - From above of crop anonymous person in yellow rubber protective glove washing shower cabin glass with sponge and detergent
Why do we remove the foam from soymilk while it boils while preparing it? - Anonymous person drying mirror with squeegee
Why do we remove the foam from soymilk while it boils while preparing it? - Crop anonymous person using wisp washing arms with soap foam during hygienic procedure


Quick Answer about "Why do we remove the foam from soymilk while it boils while preparing it?"

Some of the glycosides in soybeans are called saponins (from the Latin sapo, meaning soap) because they happen to foam up into suds when boiled. They are the source of your boilover problem. But heat destroys the saponins, so a period of gentle heating will slowly eliminate the foaming tendency.

Why do you need to boil soy milk?

Step Five: Boil the milk Unlike nut milks, soy milk is not meant to drink RAW. Boiling is a must-do step for taste and food safety.

Is it necessary to remove soy bean skin?

You don't need to be thorough with skin removal. Getting most of them out is good enough. Do look for organic, non-GMO soybeans. After blending, you will find a thick layer of foam on top of your milk.

Does soy milk curdle when boiled?

Heat accelerates the process; the hotter the soy milk, the less acid is needed to curdle it and the firmer the resulting curds. We've heard that heating the soy milk first helps avoid coagulation, but hot soy milk will actually curdle more.

Can soy milk be boiled?

Can SOFIT Soya Milk be boiled for consumption? Being vegan, I use sofit suagrfree sofit soya milk quite often. It is aseptically tetra packed, hence heating or boiling for hygiene is not required. You can boil it also, but you need to keep stirring occassionally.


stop eazy spoilage of soybean milk during process.and eliminate beany flavor completely.



Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Karolina Grabowska, Karolina Grabowska, Karolina Grabowska, Sarah Chai

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