A year ago, I wrote a post about how soy producers could take advantage of an industry trend by using cheap and simple equipment to process soybeans to make the most delicious, freshest, and highest quality products possible.
I described the process of processing soy, the process itself, and how I use my own soybean hulls in my recipes.
Last year, I shared an article on how to make soybean oil from seaweed.
These are the types of things I see when I come to visit my farm in Warington, Kentucky, to pick up soybeans and soybean products from the farmers.
I see people who are going to make great soy.
I also see people trying to figure out ways to use these soy products without using anything fancy, like buying a soy sauce or a soybean flour.
This is where the technology comes in.
I’m going to explain how you can get the most bang for your buck with cheap and easy equipment and the right chemicals.
But first, let’s talk about why you should care about using seaweed as a soy ingredient.
What is seaweed?
What is it good for?