Soy milk originated in in China and is also known as soya milk and soybean milk. It made from soy beans. And is very popular alternative to milk for lactose intolerant which is the reason why we looked at this recipe, it since my partner suffers from this. It also works well as a milk substitute for people who are vegan and also helps people with acne.
1 lb or ~ 2.5 c dried soy beans
a 2.5 gallon soup pot
cheesecloth or a muslin bag (1.5 ft X 1.5 ft)
a blender (food processor)
What You need to Do:
Soak the beans overnight in plenty of water.
Drain the soy beans and cover with boiling water.
Place 1.5 c soy beans (use a slotted spoon) in the blender
and start processing.
Add 1 c boiling water to the mixture of soy beans through the top of the blender and puree.
Once finished pour into your soup pot to which you’ve added 2 cups of water which has already been brought to a boil.
Repeat the process until the remaining beans in a similar manner till all the puree is added to the pot.
Bring the soya and water puree to a boil be careful as it is prone to boiling over, now stir constantly. Once boiling, reduce the heat to a simmer, cover and simmer for ~ 30 min. Stirring occasionally to prevent burning.
In the mean time arrange a colander in another big soup pot (1.5 gal) and line with your muslin bag.
When the soy puree has cooked, remove from heat and allow to cool
Now pour into the muslin bag, collecting the resulting soy milk. Now squeeze the remaining liquid out of the soy fiber left in the bag
Pour a cup of cold water into the bag to rinse out the last of the soy milk. Repeat if you wish.
The strained liquid is your soy milk.
Remember the less water you use the richer the soy milk, but the harder it is to work with, and the less you’ll end up with.
Since there are no additives, this does not taste exactly like commercial soymilk. Experiment with additions like sugar, brown rice syrup, salt, vanilla, and a dash of mild vegetable oil to improve the flavor.
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