Protective Diet Class #299 Notes:

Making Organic Soymilk & Yogurt

This class is a step-by-step demonstration with encouragement to include cancer-inhibiting organic soy in your daily Protective Diet. Shortages of soy beverage have spurred this move toward greater independence. Dried organic soybeans, an Instant Pot, and this innovative recipe are all you need to make as much soymilk as you want in your own Workplace for Wellness.

Announcements

• Engage in our official support group, Protective Diet Living (PDL). Join Live Chats & Coaching Hour for personal assistance.
• Shop www.protectivediet.com/bulk, an independent source for low-cost, high-quality PD staples in bulk.

Vocabulary

Grocery Store Independence	Forever Foods	Angiogenesis	Genistein
PD Pantry Security	Anti-Angiogenesis	Angiogenesis Inhibitor	Lycopene

Action Steps for Home Soymilk Production

• Source Dried Organic Soybeans
• Buy dried, organic soybeans in bulk. Stock your PD Pantry deep with 25+ pounds for unlimited soymilk availability.
• Check the bulk bins or order online at www.protectivediet.com/bulk. The shelf-life of dried soybeans is decades.
• Keep a convenient canister of soybeans on the counter with a permanently designated measuring scoop—find at Goodwill.

• Make Milk

Follow the recipe—read the description, directions, notes & pro tips, soy & cancer facts, cost analysis, and serving suggestions.

Soymilk Maker Mantra   soak, rinse, rinse, rinse   2-blend-10, 3-cook-7   strain® chill or incubate   Enjoy!

Measure beans precisely to prevent overly thick milk that burns easily.

– Use dry measuring cups for all ingredients to ensure an accurate ratio.

– Add 1-3 extra beans to make up for losses during production.

Soak & Rinse beans for 8-24 hours to reduce the beany taste of homemade soymilk.

– Soak in quart jar with sprouting lid. Drain and rinse—no colander needed.

– Or soak directly in Instant Pot bowl. Drain and rinse in colander.

– An extended soak of 24+ hours is fine. Find a timing and rhythm that work for you:

– Soak in the morning®rinse throughout the day®make soymilk after dinner.

– Soak after dinner®strain & rinse before bed®rinse in the morning®make soymilk.

Blend beans precisely according to the recipe. Use measured water to incorporate residue.

– Use filtered water. Chlorine or other additives will prevent yogurt fermentation.

– A Berkey water filter is our top recommendation.

Cook beans precisely according to the recipe. Turn off the Keep Warm function. Allow a complete natural release.

– Allowing a few hours of cooling is helpful for comfortable handling, but not necessary.

– If cooking soymilk on the stovetop (NOT recommended), stir constantly so it doesn’t boil over and burn on the bottom.

Clean as you go. The blender jar & lid, and the Instant Pot lid & seal, all rinse easily if cleaned right away.

– Never put anything down without cleaning it first. Touch it once for maximum efficiency.

– Use a long-handled scrub brush to protect your manicure and effortlessly remove fat-free residues on dishes.

Strain warm milk using a 100 micron mesh nylon nutbag—finer mesh than the built-in strainer in a commercial soymilk maker.

– Turn the nutbag inside out—makes it easier to clean because food does not get caught under seam.

– Secure nutbag to a wide-mouth 2qt. jar or beverage pitcher using a metal ring or rubber band.

– Swish milk around to gather all the bean pulp (okara), so it can be used in future recipes—pour slowly through strainer.

– Squeeze nutbag to release all milk. Apply pressure to the side of bag, not on the seam, to prevent a blowout.

– If your nutbag is not fine, you may have to strain your milk twice.

– Squeeze directly into the jar or pitcher, or into a quart-sized pyrex measuring cup, then pour into jar or pitcher.

– Wash nutbag in hot water. Use a squeeze of dish soap and rinse really thoroughly. Hang to dry on a dishrack.

Store milk. Refrigerate for up to 3 days. Freeze in a straight-sided jar, or make yogurt to preserve for a month or more.

Store okara for use in recipes—this by-product of soymilk is loaded with protein and fiber that gut microbes love.

– Freeze in a plastic zipper bag if you have limited freezer space, or in a glass re-useable container.

– Refrigerate okara for up to 3 days. Add excess okara to compost.

• Make Yogurt

Cool milk to 110 degrees or less. Use fresh milk to make yogurt. Days old milk harbors disruptive bacteria and will curdle.

Add yogurt starter (either before or after adding milk) using a starter packet or a teaspoon of yogurt from a previous batch.

Follow the recipe to make Jerry’s Organic Plant-based Yogurt—follow all directions and notes for incubation.

Chill yogurt, then stir well with a silicone spatula to make creamy and distribute the tang without causing micro cracks in the jar.

Strain yogurt in a yogurt strainer to make Greek Soy Yogurt, Cream Cheeze, and more. We have it all with homemade soymilk.

Drink whey for a microbiome health shot.

• Enjoy Daily Protection & Cost Savings
• Enjoy the cleanest and most environmentally friendly soymilk and yogurt on earth at less than a dollar per quart.
• Know the science—Genistein is an angiogenesis inhibitor and the protective phytochemical in soybeans. Articles correlating soy-estrogens with breast cancer are misinformation. Phytoestrogens do not cause the growth of cancer. They do not inhibit cancer treatment. Genistein from soybeans categorically protects against cancer tumors.
• Purposefully include this protective ingredient in your daily diet. We all have micro-cancers within our bodies, but without a constant, abundant blood supply they cannot grow. A Protective Diet is powerfully effective at tumor blood supply regression, keeping you ahead of any potential cancer growth. This is so important! Do not wait until you have a diagnosis to change your diet and lifestyle or impose a Protective Diet on your family. You are giving them an advantage and the earlier they start the better. Encourage them to drink a Hot Cup of Cocoa made with your Homemade Organic Soymilk, or boxed soymilk. Dip Biscotti in a glass of chilled soymilk. Include soymilk in sauces, such as Fat Free Fredo. Drizzle yogurt on savory foods as a crema or sour cream replacement. Drizzle it on sweet foods as Sugar-Free Royal Icing. See it as protection.
• Fermenting soymilk, or fermenting anything, multiplies protective phytochemicals. Genistein is magnified in PD yogurt. Cancer-protective lycopene is magnified in Fermented Salsa, Fermented BBQ Sauce and Fermented Ketchup.

Cooking Tips

• See protective yogurt used as a drizzled topping on a festive Cran Orange Chia Seed Loaf.
• Pair a crunchy, cold fresh salad with a warm one-pot rice dish for a satisfying 50/50 pro bowl of fall comfort food. Julie demonstrates preparing and plating this “throw together” weeknight meal, bursting with protection and flavor including:

Lentil and Rice Onepot, Chopped Salad with Spices and Herb Vinaigrette, Fermented Cherry Tomatoes, Dry Steamed Kale with Probiotic Pepper Sauce, Ruby Raw Kraut, Fermented Green Beans (made just like Probiotic Pepper Rings), Roasted Green Tomatoes and Chocolate Three Way Nice Cream for dessert.

• Stock up on Protective Diet Plant-Based Broth Mix before shipping prices go up—adds instant flavor and superior nutrition.

Encouragement

• I didn’t have the privilege of giving this fiber and protein to my body and my gut microbes before the soymilk shortage.
• This is called a Protective Diet because it protects us from the leading killers of humans: heart disease and cancer.
• We can tighten up our gut wall, for protection from viral and bacterial transfer. They are with us all the time on surfaces, in refrigerators, cafeterias and more, but they are not infecting us. The way we tighten up that gut wall is by eating foods our microbes thrive on—insoluble fiber. We incorporate insoluble fiber that would normally go to waste, like the okara, to help promote our gut microbes. We put banana peels in Banana Bread Under Pressure. Our microbes go nuts over fermented foods, but they also go nuts over the prebiotics that are found in all of our plant foods. Our microbes ferment this plant fiber and turn it into short chained fatty acids that tighten up our gut wall and protect us.
• When you are eating this food, look at it as protection. Feel good about what you are doing and the efforts you are making in your Workplace for Wellness. They will give you and everyone that eats around your protective table an advantage.

“We are not using a soymilk maker. We ARE the soymilk maker.”

Recommended Recipes

Organic Soymilk	Okara Pie Crust	Onion & Chive Cream Cheeze	Cherry Cheeze Danish
Melt and Bake Cheeze	Everything Bagels	Corn Biscuits	Drop and Bake Biscuits
Cran Orange Chia Seed Loaf	Yogi Bowl	Sugar-Free Peach Buckle	Whole Wheat Loaf Bread

Recommended Classes

#281 Making Perfect Yogurt & Including Soy on an Anti-Angiogenic Diet to Prevent Cancer
#155 Cancer Prevention and Regression on a Protective Diet	#126 Cancer: The Protective Diet Advantage
#145 Cutting Food Costs & Improving Food Quality	#051 We’re Talking Tofu

Class Description:

Step-by-step demonstration with encouragement to include cancer-inhibiting organic soy in your daily diet.

Class URL: https://protectivediet.com/courses/deep-pantry/lessons/class-299-making-organic-soymilk-yogurt/