SEARCH RECIPES:
SEARCH RECIPES: LOCATION: Recipes >> Vegetarian >> Soy Milk 10    Soy Milk 10 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.) UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 1 of 2 people found the following review helpful: Taste: Ease of Prep: Appearance: 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 =) Was this review helpful to you?  Yes  No Taste: Ease of Prep: Appearance: 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! Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
Recipe Cottage © 1994 - 2005.  All Rights Reserved.