When making soy milk, is there any harm in not simmering it long enough?

I know it is supposed to simmer for 20 minutes to remove the ';beany'; flavor, but what if it tastes fine after only 5 minutes?


Also- anyone have any creative ideas for okara?





And, if anyone is reading this, wondering how to make soy milk, search the web, and do it. It is easy, good and super cheap!When making soy milk, is there any harm in not simmering it long enough?
One of the benefits of soy milk is a nutritional one. In order for the beneficial nutrients to be extracted fully, you really should simmer it for at least 20 minutes. It will taste fine after 5, but you won't get the nutritional value.When making soy milk, is there any harm in not simmering it long enough?
Soy is very bad for you. Don't eat soy. Don't even look at it.
EEWWW!!! Soy milk is nasty. However, if your tastes are suited to it, I don't think there would be any harm in not simmering it long enough, it's a plant product and therefore does not need to be cooked to kill bacteria.


-Duo
one thing: soy contains an enzyme that inhibits digestion. this is quite bad. it needs to be cooked to disable the enzyme.