Tuesday, 18 June 2013

How to Make soy milk at home 傳統豆漿製作 Josephine's Recipes Episode 35



































My homemade versions guarantee no preservatives, no additives, no sugar, or artificial sweeteners and colors and no thickening agents. I’m really enjoying my versions much more than store bought brands. Soy milk is naturally cholesterol free and low in saturated fat. Drinking soy milk provides calcium and vitamin D, and it can provide several health benefits for many people.

As long as you are not allergic to soy, drinking as little as 1 cup of soy milk per day is a great way to gain some of its health benefits. It now tastes more delicious than ever and still has absolutely no added sugar. Soy Milk for weight loss. Beauty benefits of soy, it is really good for your skin and make you look younger. Also good for weight loss especially if you drink it before sleeping. when I’m feel I’m too fat. I will taking my own homemade soy milk and I can see improvement in my daily life with one glass of soy drink on breakfast makes me full until lunch and active for the whole day, One glass before bed makes me sleep well so fresh the next morning. The most important thing is I don’t have to worry about my body shape.

Equipment Needed:
Cheese bag
Larger pot
(Should be fairly big and be able to hold at least 12cups)
Even you only produce for 6-8 cups
Blender
Strainer (if you need extra smooth)

Ingredients:
1 cup of dry organic soybeans
6-8 cup water (1.5 to 2 litres)
2 pandan leaves

If you want some sweet flavours. add sugar, to taste and optional

1) Place 1 cup of dry soy beans in a bowl and fill with water. Wash the soy beans. Allow to soak for overnight in a cool place. (Change the water at least once and if needed add more water if beans soak it up)The next day beans should be hydrated and doubled in size.

2) Place a cheese bag and set on top of large pot.

3) Add 1 cup of soaked soybeans in the blender then add either 2-3 cups of water. Cover and blend for about 3 minutes until the beans have completely broken down.

4)  Pour liquid into the cheese bag. Allow straining for a few minutes then bringing all the ends of the cheese bag together and twist until all the liquid is squeezed out.

5) Remove the ground soybean / okara and set aside. Place cheese bag. blend the next batch. Repeat until all of the soybeans have been processed and strained. There are 2 batches with the amount of beans I soaked.

6) Pouring the pure into a large pot. Add 2 Pandan leaves, it will be adding more r flavored and cook the soybean paste over medium high heat stirring frequently until you reach a boil. Keep an eye on the soy milk because it can bubble and over flow. Once the milk has boiled, you can be served hot or you can place it into clean bottles and refrigerate after it has cooled to room temperature; it will stay fresh for 3-5 days in your fridge.

Helpful Tips:
1) If you are allergic to soy, please try almond milk or rice milk.
2) Prevent a messy spill by keeping heat down and eye on it. otherwise it will make an ugly mess on the stove.
3) Turn the heat off and allow the milk to completely cool. Scoop out the skin or film that forms on top.
4) You do have to let the dried beans soak for several hours, but the active time involved in making the soy milk is around 25-30 minutes.
5) Use a fairly big pot, after milking the ground soybean meal is called okara. It can be seabed, dried and used in baking, cookies, for fried foods, or many other options.
Read this http://en.wikipedia.org/wiki/Okara_(food)
6) Soaking the beans overnight for a minimum of 10 hours will really help in easier blending and better milking. Either a cheese or muslin cloth can be used for straining. (cheese bag works really well and saves messing about with muslin cloth and bits of string). I used a total of 6 ½ cups of water. you choose how thick you want the soy milk by either adding more or less water.

Recipe Source: JosephineRecipes.Co.Uk



















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