Why is soaking water usually discarded when making plant milk?
Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water.
The only plant milk recipe I've used that keeps the soaking water (Scratch Soy Milk by Andrea Nguyen) turns out just fine.
I've also experimented with using the soaking water in almond milk, and this too is fine.
So why should I discard the soaking water? Is it just a matter of taste, or is there more to it?
Best Answer
Generally, we soak grains and pulses then throw away the soaking water. If we didn’t it would likely turn sour in a few days. Also soaking helps remove some of the phytic acid, therefore unlocking more nutrients. I suspect the phytic acid will be in the soaking water which we flush away. Phytic acid prevents absorption of a number of minerals.
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Quick Answer about "Why is soaking water usually discarded when making plant milk?"
Nuts and seeds should always be rinsed well after soaking, and the soaking water should always be discarded. Soaking initiates the sprouting process, neutralizing enzyme inhibitors in nuts and seeds that prevent nutrient absorption.Why do you discard soaked water?
You'll notice that soaked walnuts do not have that astringent, mouth-puckering taste to them. This is because when soaking walnuts, the tannins are rinsed away, leaving behind a softer, more buttery nut. The soak water from nuts and seeds should always be discarded and never used as water in a recipe.Why do you soak nuts before making nut milk?
Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind.Why should you soak your nuts?
Why does soaking help? The phytates and enzyme inhibitors that make nuts and seeds so tricky to digest can be easily neutralized by soaking in salt water and low temperature dehydrating. The combination of minerals and heat works to break down irritating compounds, while preserving the beneficial fats and proteins.Can you make almond milk without soaking almonds?
Because I have discovered that there is no need to soak your almonds overnight to make almond milk. A quick soak is all you need!The Secret: How To Remove Finger, Hand, Toe, Splinter without Pain. No Cutting Blood Picking Needle
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Answer 2
It's to remove all "extras" that could gather surface.
As we know everything gather dust, bacteria and we don't know where it have been before. That standing water is perfect for all little things to thrive.
BUT your almonds for example have been pasteurized, but with what? The cheapest method is to use polyphenylene oxide.
All of the above stay in that water if you don't discard it. It's not for taste purpose but rather healthy reasons.
Also I discovered that when making aquafaba from soaked chickpeas using soaking water make foam turn to water in matter of minutes. When boiling them in new water foam is much better and usable.
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