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Home-Made Soya Milk

Bring approx. 2 1/2 cups water to a boil. Add 155g (4 oz.) soya
beans, boil for one minute, then remove from the heat. Cover
mixture and leave to soak overnight.

Drain the beans and wash them thoroughly. Put one cupful of beans
into a liquidiser, add aprrox. 2 1/2 cups hot water and then blend
thoroughly. Pour through a clean tea-towel or muslin, squeezing
to extract all of the liquid (the pulp can be used for savoury
dishes, if desired). Repeat until all the beans are used up.

Bring the soy milk to a boil, stirring frequently (it has a tendency
both the burn on the bottom of the pan and to boil over, if not
watched carefully). Simmer the milk over the lowest possible heat
for 15-20 minutes. Set aside to cool, and then keep in the 'fridge.

This can be made more palatable by adding pure vanilla essence
and/or sweetening to taste. (NB: I note that the brand of soy
milk I have in my cupboard contains maltose syrup, vegetable oil
and fructose, among other ingredients.)


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1 of 2 people found the following review helpful:
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Use Beans Better, February 12, 2004 - 12:00 PM
Reviewer: Anonymous from Washington DC
This recipe works fine, by all means. The only change I would make, is to cook the blended bean mixture before straining. Cook for 20 minutes, stirring to prevent scorching. Then carefully strain, and reheat milk if it has a funny taste. This ensures all the protein inhibitor is gone. This method also enables you to save the cooked bean mush, called okara in Japan. This can be added to greens or veggies for a protein-rich stew or sauce served over rice. It can also be mixed for pancakes: 1 cup okara 1 cup soy milk 1 egg 2 T sugar 4 T flour pinch of salt DELICIOUS =)

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My first soy milk making, November 13, 2004 - 08:09 PM
Reviewer: Bill from Annapolis, MD
Hi, Thanks for your recipe.... my first experiment I put a cup full of soy beans in very hot tap water to more than cover and let it sit overnight. Then I ground the result with an Ultimate Chopper and boiled with 6 cups of water. Until foamy. I strained that off, ground again and put more 4 cups of water into it and boiled again. Strained that and the result was almost 3 quarts of soy milk. The taste wasn't that great until I added 1 tsp of salt and 2 tablespoons of Splenda and a tablespoon of vanilla. Shook really good in a gallon jug and put in fridge. I have used this in smoothies and other dishes as well as coffee. It is ok and really inexpensive. The leftover beans went into a black bean dish I was making and everyone loved it!

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