HOMEMADE SOY MILK NUTRITION RECIPES
HOMEMADE SOY MILK | MARTHA STEWART
This great recipe for homemade soy milk should be used in the recipe for Cold Tofu and Warm Tofu from New York City's En Japanese Brasserie.
Provided by Martha Stewart
Categories Beans & Legumes
Yield Makes about 8 cups
Number Of Ingredients 1
Steps:
- Place soy beans in a very large bowl. Add enough water so that the ratio of water to soy beans is 2 to 1; let soy beans soak overnight at room temperature.
- Drain soy beans. Working in batches, transfer soy beans to the jar of a blender. Add enough water to the jar of the blender so that the ratio of water to soy beans is 1 to 1; blend until smooth. Transfer pureed soybeans to a large bowl. Repeat process with remaining soy beans and water.
- Place 6 1/2 cups water in a large saucepan and bring to a boil over high heat. Stir in soy bean mixture using a kibera or a wooden spoon. Bring mixture to a simmer and immediately remove from heat.
- Line a fine mesh sieve set over a large bowl with cheesecloth. Pour soy bean mixture into lined sieve; let stand until cooled.
- Squeeze remaining soy milk through cheesecloth; discard cheesecloth and any remaining solids.
HOW TO MAKE SOY MILK | HOMEMADE SOY MILK RECIPE
Provided by admin
Prep Time 12 hours 0 minutes
Cook Time 1 hours 0 minutes
Number Of Ingredients 16
Steps:
- Soak soybeans in 2-3 cups of water overnight.
- Discard water and rinse soybeans.
- Remove skins as best you can.
- Add soybeans and 4 cups water to blender.
- Blend until smooth.
- Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
- Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
- Refrigerate up to 4 days.
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