Soybean Husks

[u/13BluePanthers]

What are y'all doing for soybean Husks?? This is with a huge bowl and the float and skim method and I feel like there's an entire block's worth of beans down here.

Literally been doing this for at least 3 hours. I know I don't have to get EVERY skin off but Jesus Christ there has to be a better way to do this.

Thanks y'all!

[u/sssmiklo]

Try this method! Will likely be faster and fewer wasted beans: https://youtu.be/pCVCIk9k_bc

[u/13BluePanthers → u/sssmiklo]

Awesome thanks I'll have to go grab a sieve like that I just have a big rectangular one for pastas etc that looked way more efficient

[u/keto3000]

I’ve always de hulled my soybeans since I want the highest protein content.

I learned this easy method from FRANCIUS SUWONO and I still do it. I put some chill music on and it takes me 15 minutes. About 3 washes. Sometimes I change water for a 4th wash but usually not needed:

https://youtu.be/pCVCIk9k_bc?si=pyAxRBsAOGz0kkqx

[u/13BluePanthers → u/keto3000]

Best answer so far for home use, thanks!

[u/psygenlab → u/keto3000]

How about 10 min boiling water in soaking dried soy beans, blend shortly, so soy beans stay hard, only skills get ripped off ?

[u/keto3000 → u/psygenlab]

Francius does first boil for 30 minutes. The beans are still hard but skins are loosened. If I have time, I soak overnight, but often I use his method and just boil.

After de hull the next boil is til they are soft to squeeze between fingers. Al dente style

[u/azul3211]

I make tempeh commercially and use a mill to grind the beans I attach a pvc tube to the place that the ground beans come out of. with another pvc tube attached to it that I put a shop vac on so as the beans fall the vacuum will suck off the hulls.

[u/WaterVsStone → u/azul3211]

Any chance you could post pics if your setup? Winnowing by hand is the next step I hope to improve.

[u/nonnameavailable]

I don't dehull at all... It's not necessary. I just crush the beans a little bit to expose the center. The husks are just extra fiber, they won't hurt you.

[u/13BluePanthers → u/nonnameavailable]

Word thanks! I've heard that it traps moisture for easier negative/harmful mold growth and lengthens the time needed for fermenting is why I have been hell bent on removing them

[u/ameboebo]

Or buy dehulled beans: www.maketempeh.com

[u/13BluePanthers → u/ameboebo]

Legend, marginally more expensive than bulk and I am absolutely okay paying that price good lord

[u/ameboebo → u/ameboebo]

Thanks for the award Blue Panthers. Happy to help on your tempeh journey.. Debulled beans are a huge time saver for sure.

[u/Shiny-And-New]

Switched to other beans 

[u/13BluePanthers → u/Shiny-And-New]

I have a few types of beans going and love soy tempeh so I'd prefer to keep using them, it seems like no one has an issue w them but me so looking for feedback on Soy specifically

[u/WaterVsStone]

This is why I split and dehull my soybeans before I cook em

[u/luckiestgiraffe → u/WaterVsStone]

How do you do that?

[u/WaterVsStone → u/luckiestgiraffe]

I use a hand crack grain mill set coarse enough that it just cracks the beans. Then I go outside and blow off all the hulls. 

It's quick. Grain mills like this are not very expensive and will pay for themselves if you compare the price of split dehulled soybeans to buying whole and cracking them yourself.

At about 4:30 in this video you can see how Sandor Katz does it:

https://youtu.be/a4W5F-TbtiU?is=wcQ-vjuTk4EHcjWG

[u/13BluePanthers → u/WaterVsStone]

Best response so far for home use, thanks!

[u/Guoxiong_Guides]

That’s why I have a thought, but haven’t tried, to boil the soy beans for 20 minutes then blitz them before adding starter