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Homemade Soy Milk Recipe

SenamAma
By SenamAma | self meida writer
Published 1 months ago - 0 views

Soy milk is a popular dairy alternative in the West. It has long been consumed as a traditional breakfast beverage in China, Japan, and other parts of Asia. In the United States, people with lactose intolerance often choose soy milk, as do vegetarians and those who perceive it as a healthier option to cow's milk. The soy milk is made from soy beans.


“Soy milk offers culinary diversity, creamy texture, and a healthful nutritional profile, including essential omega 3 fatty acids [if fortified] and flavonoids that exert antioxidant, anti-inflammatory, and cardioprotective properties,” says Julieanna Hever, RD, a plant-based-foods dietitian in the Los Angeles area and the author of The Vegiterranean Diet.


The soy bean is a species of legume (Glycine max) native to eastern Asia which has been documented as being used as a food crop since around 1700BC in North-Eastern China. Because of its high oil content (at around 18-22 per cent), soy bean is actually classified as an oilseed rather than a legume. In fact, soy beans make up around 60 per cent of oilseed production in the world.


Soy is a complete protein. This means that it contains all nine essential amino acids. Soybeans are low in saturated fat and high in protein, vitamin C, and folate. They are also a good source of calcium, iron, magnesium, phosphorus, potassium and thiamin.


Soy milk isn’t milk as we know it but it’s often used as a replacement for dairy milk. Soy is a source of complete protein, which is unique among plant sources. So how do they make it? Soy milk can be made using soy protein or it may be made from the whole beans. This article shall go into detail, the preparation using soy beans.

Ingredients

1. 8 oz / 226 g (1 1/4 cup) dried soybeans

2. 7 cups of water

3. Pinch of salt and/or sugar , or to taste (Optional)


Instructions

1. Pick through your beans and remove any sad-looking beans, either shriveled and/or blackened.

2. Rinse the beans thoroughly and then cover them with 2” (5 cm) of cold tap water above the soybeans. Soak them overnight, up to 24 hours. If your room is very warm in the summer, soak the beans in the fridge.

3. Once the beans are fully hydrated, drain the water and rinse the beans once more.

4. (Optional) You can remove the skins of the beans by rubbing them between your fingers. Fill the bowl with water again, the skins should mostly float above the beans and you can pour them out. This will take 3 or 4 rounds. Some people prefer the beans without their skins because they feel they make the soy milk taste beany or bitter. I tried both and I don’t think there is much of a flavor difference so I don’t think this step is necessary.

5. Before begin cooking, set up a strainer lined with layered cheesecloth, muslin, or a coffee filter (if using a coffee filter you may have to change it out once or twice during the straining process) and place it over a heat-proof vessel.

6. Add the soybeans into a blender with 4 cups of water. Blend on high until smooth. Depending on the size of your blender, you might need to blend in two batches. In this case, make sure you use 2 cups of water to blend each half of the beans so you will use 4 cups in total.

7. Pour the mixture into the tallest pot available. Add 3 more cups of water to the pot and set to medium high heat.

8. Stir constantly with a wooden spatula, scraping the bottom as you do to prevent burning. Once the soy milk starts to boil, turn to medium-low heat and let boil for 20 minutes. As you cook the soy milk, the foam will rise. Keep a close eye on the pot. If it looks like it’s about to boil over, turn the heat to very low or off, and stir until the foam dies back down. Once the foam has receded, turn the heat back on and continue cooking, stirring constantly, until the 20 minutes are up.

9. Turn the heat off and stir for another minute to ensure the bottom doesn’t burn, then pour the soy milk over the lined strainer to filter out the "okara". Make sure to stir and press the soy pulp with a spatula to ensure all the soy milk gets through. When most of the liquid has left the soy pulp in your strainer, scoop it into a separate bowl and pour more of the cooked soy milk into the strainer. Once all the liquid is strained off, put all the collected pulp back into the strainer and squeeze as much soy milk from it as possible (if using coffee filters be careful not to tear the filter).

10. Add a pinch of salt and/or sugar to taste. These ingredients will just balance and enhance the flavor of the soybeans. You can sweeten the soy milk by adding more sugar if you want.

11. Your soy milk is ready to be used!


Thanks for reading.

Please like, share and follow me for more updates on delicious recipes.

Content created and supplied by: SenamAma (via Opera News )

Tags:      

Asia Japan Soy Milk United States West
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