SOYA MILK RECIPE | HOW TO MAKE SOYA MILK AT HOME

Home-made soya milk has a nutty flavour and is really easy to make. It's a good milk substitute for anyone that is lactose intolerant and a delicious substitute for vegans and vegetarians.

 

Nutritional Highlights of Soya

The key benefits of soya are its high protein content, vitamins, minerals and insoluble fibre. The soya bean has been transformed into a number of popular soya based foods including:

1. Miso – a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine. It is a good source of many minerals.
2. Tempeh – is an Indonesian specialty typically made by cooking and dehulling soya beans and forming a textured, solid ‘cake’. It is a very good source of protein, B vitamins and minerals.
3. Tofu – also known as bean curd is made from soya milk by coagulating the soya proteins with calcium or magnesium salts. The whey is discarded and the curds are processed. It is an excellent source of iron and calcium and a good source of protein.

 

INGREDIENTS FOR  SOYA MILK

• 1 cup Soyabean
• Warm water

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HOW TO MAKE SOYA MILK

1. Soak beans overnight in a large bowl (12 hours is ideal for creamy consistency)
2. The next day, discard any beans that have not softened or expanded.
3. Rinse beans and discard loose skin.
4. Re-soak for another 12 hours.
5. Put beans and 2 to 3 cups of water in a blender. Puree until smooth, adding more water as necessary.
6. Strain milk and pulp through nut milk bag/a sieve lined with a cheese cloth few times, pressing the beans to remove milk.
7. Put soya milk and 2-3 cups of water in a pot and bring to boil. Stir and skim foam.
8. Simmer, stirring occasionally, for about 20 minutes
9. Add more water if required.
10. Add jaggery/raw sugar to taste. If you like vanilla, you can add that as well.

Chill the milk and store in the refrigerator for unto 2-3 days.

 

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