Recipe:
1 cup organic soya bean
3 cup filtered water
1 cup hot water (to add when boiling)
Cheesecloth and strainer
3 cup filtered water
1 cup hot water (to add when boiling)
Cheesecloth and strainer
(1) Presoaked bean overnight in a big bowl, with water covered at least double the amount of the beans
(2) Strain the beans, rinse and rub the beans against both hands to remove bean skins.
(3) Blend the beans with water. Pour over cheesecloth to get the milk.
(4) Boiled in medium temperature for 1hr and stir occasionally. Remove the skin formed on top boiling beans if occur. Add 1 cup hot water if too thick or if dries out.
(5) Serve with honey, vanilla or sugar. Leave the balance to cool and can use as replacement for recipe that called for milk in baking. (If lo not taking fm or cow's milk). Can keep in fridge for 3-4 days.
(2) Strain the beans, rinse and rub the beans against both hands to remove bean skins.
(3) Blend the beans with water. Pour over cheesecloth to get the milk.
(4) Boiled in medium temperature for 1hr and stir occasionally. Remove the skin formed on top boiling beans if occur. Add 1 cup hot water if too thick or if dries out.
(5) Serve with honey, vanilla or sugar. Leave the balance to cool and can use as replacement for recipe that called for milk in baking. (If lo not taking fm or cow's milk). Can keep in fridge for 3-4 days.
Yield: About 4-5 cups soya milk
Pulp usage: I used for cooking, eg as fried patties filling, breadcrumbs, mix ingredient for baking and steaming for meat+vegetable patties
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