If you make soymilk or tofu with regular soybeans you may get a darker colored product, especially in tofu. Most prefer to have the normal whitish product, thus they prefer the white hylum soybean. We have made soymilk with both the white hylum and regular. It's a matter of personal preference.
Dry soybeans are harvested when fully mature and dry. Green soybeans are harvested just prior to maturity, when they look something like green peas. Green soybeans are tasty and may be eaten as a side dish or snack, in salads and soups, or with other food ingredients. We don't harvest or process green soybeans.
Soaking dry soybeans shortens the cooking time and improves flavor. In a large pot, add 6 cups of water for each pound of dry beans. Soak at room temperature for six to eight hours, or overnight. Drain, rinse and cook the beans. (For a quick soak, heat the beansand water to boiling, cook for five minutes, then remove from heat, cover and let stand for one hour.)
To cook, put soaked beans in a large pot. Add 6 cups of fresh water for each pound of beans and bring to a boil, allowing steam to escape. Do not salt. Reduce heat and simmer for about three hours, until beans are tender. Season soybeans with your favorite herbs.
For small orders us our online order form
Soybeans are listed after the popcorn cases.
For those wanting a large quantity (more than 100 pounds), here is some information which hopefully can reduce shipping costs.
Shipping costs depend on different factors which we are not expert. Distance to ship is one, your location (in the U.S.) is another, distance from a terminal is important, as is whether you have a business facility or residential, a forklift and dock, or not.
See ourShipping via LTLCarrier page.
We ship box orders via Flat Rate USPS.