WARM SOY MILK 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 AT HOME | CHINA SICHUAN FOOD
Steps:
- Soak the soy beans overnight or until double in size. Rinse the soy beans a few times and try to remove the skins.
- Add the soaked soy beans in a blender with water. Blend well.
- Strain the mixture with a fine gauze to remove the pulp.
- Bring the soy milk to a boiling and continue cooking for20 minutes over slowest fire. Watch out, the soy milk overflow very easily. Add sugar to taste before serving.
Nutrition Facts : Calories 177 kcal, CarbohydrateContent 16 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 222 mg, FiberContent 5 g, SugarContent 10 g, ServingSize 1 serving
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