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20 LBS Non-GMO Laura® Soybeans 2017 Crop

$39.95
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Product Description

20 pounds of 2017 Laura® Soybeans for Soymilk and Tofu. A Truly Great Value for You!

1 lbs of soybeans produces about 1.5 gallons of milk using a soy milk maker.

The Chambers Family Farm produces the highest quality food soybeans available for your home and family. All of our food soybeans are NON-GMO and grown, tended, harvested and packaged right here on our 5th generation family farm. Quality You Can Trust from our family to yours!

Product Reviews

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  1. Laura Soy Beans 5 Star Review

    Posted by on Sep 24th 2018

    very good product, Great tasting soy beans. I like the fact that soy beans are complete protein. I grind them and use them like cornmeal to make bread. Also I like the fact that they are non GMO

  2. Laura Soy beans 5 Star Review

    Posted by on Sep 5th 2018

    We find Laura Soy beans to be of excellent quality. We do not make milk or tofu but we do cook them and make into soup and salads they are very good this way. We also like to grind them and use them like cornmeal in bread. We are glad they are non gmo. and feel that they are safer to eat.

  3. Simply The Best!! 5 Star Review

    Posted by on May 6th 2018

    Have tried various soybeans over the years but nothing compares to Laura soybeans period! There is no beanie taste at all. It just has a full bodied creamy taste. I have been having a great time playing around with the Soymilk machine you sell and trying out all kinds of ideas and recipes. Laura soybeans are the best. I will never use any other soybean. This review has not been compensated in any way.

  4. fresh soybeans 5 Star Review

    Posted by on Apr 17th 2018

    Glad I was able to get soybeans from 2017 crop year.

  5. Better than store bought 5 Star Review

    Posted by on Apr 8th 2018

    I started making my own soymilk over a decade ago. I started because I went vegan for a period of time. Even though I am no eat a vegan diet, I have still continued to make my own soymilk. I use it in a variety of things like soy/coconut milk yogurt, soy cheeses (much better than the store bought vegan cheeses) and just plain soymilk for my cereals (also homemade) and a variety of dishes calling for milk. Just a few additional things like lemon juice to curdle it make it a perfect alternative to milk in so many baked goods.

    I have tried many different varieties of soy beans and found that Laura Soybeans to give the best flavor.

    Thank you for a wonderful product

    I am also dealing with chemotherapy because I have cancer and this is much easier to tolerate than regular milk when I don't feel like eating and I need to get nutrients into my system.

  6. Good Product. 5 Star Review

    Posted by on Mar 16th 2018

    Best soybean I've ever tried in US. It is the best choice for soymilk.

  7. Laura sells the best soybeans 5 Star Review

    Posted by on Mar 12th 2018

    I've tried many brands of soybeans for my homemade tofu and nothing beats the consistent high quality of Laura non-GMO soybeans!

  8. Great soy beans. Will buy again 5 Star Review

    Posted by on Mar 12th 2018

    Ordered 20 lbs package. Got it in 3 days via USPS priority box. Was super pleased with the quality of the beans. Love it!

  9. Highest Quality 5 Star Review

    Posted by on Feb 27th 2018

    Using these in a Soyajoy milk maker, mainly for soy yogurt. Quality far exceeds others I have tried, and buying 20lbs (with the flat rate shipping) makes the cost of Laura soybeans quite close to that of the nondescript variety at my local bulk supplier. These are so good that I can even use them unsoaked with no bitterness. The ordering process is simple and the beans arrive promptly.

  10. THE VERY BEST! 5 Star Review

    Posted by on Dec 27th 2017

    Having tested several varieties of soy beans (samples kindly provided by Jonathan Chambers) the Laura variety, being the most creamy and having an excellent flavor has proved the best for my needs for both soy milk and tofu. For anyone interested, I use fermented whey from the previous batch to coagulate each new batch of soy milk. (Traditional S.E. Asian method) This not only gives the tofu a unique and subtle flavor, but freezing it produces a fibrous (instead of crumbly) texture which is excellent for making sauced western dishes such as scollapini. Your tofu sceptic friends will never guess it's tofu!

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