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Home Made Soya Milk Recipe

Soy milk is promoted as a healthy alternative to cow's milk for reasons including: * Source of lecithin and vitamin E * Lacks casein * It is safe for people with lactose intolerance or milk allergy * Polyunsaturated and monounsaturated fats are good for the heart. * Contains isoflavones, organic chemicals that may possibly be beneficial to health. Benefits of soy These are the main health benefits of soy: Soy improves bone health Soy relieves menopausal symptoms Soy reduces risk for heart diseases Soy helps to prevent certain cancers Soy is very nutritive Home Made Soya Milk picture

Summary

Preparation Time10 MinCooking Time30 Min

Ready In40 MinDifficulty LevelMedium

Health IndexHealthyServings4

CuisineChineseCourseBeverage

FeelSmoothMethodBlender

SpecialityPregnancyVegetarianVegan

Main IngredientBeansInterest GroupHealthy

Recipe Story

Soy milk is said to have originated in China, a region where soybean was native and used as food long before the existence of written records. The earliest written record comes from Liu An using it as a medicine, and a later record of the drink as a medicine could be found in Bencao Gangmu. Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu".

Ingredients

Soya bean 1/2 cup

Water as required to make the slurry

Directions

Clean 1/2 cup whole soybeans under running water. Remove debris or damaged soybeans.

Soak the soybeans overnight in a bowl or other container in enough water to cover them.

Drain and rinse the soybeans in a colander.

Grind the soybeans in a blender with just enough water to cover them until it makes a slurry.

Pour the slurry into a pot on the stove and add one quart of water.

Bring the slurry to a boil, stirring constantly.

Turn it down to simmer for 15 to 20 minutes. Keep stirring.

Filter the slurry through a cheesecloth or linen towel, saving the liquid in a bowl. This is the soy milk.

The leftover over soya pulp from straining is called okara. There are many recipes that call for okara, so save it to use later.

The soy milk should be stored in the refrigerator.

Comments

Comments: 8 | Add a Comment

muslema. says :

I liked it.may god bless.

Posted on: 20 June 2010 - 7:46am

Anonymous says :

do you have any recipes for the left over soy slurry? How could I make it into cookies or soy bar?

Posted on: 24 March 2010 - 6:56am

srividya76 says :

Sanghi, When I tried making homemade soy milk for the first time I did not get the required result. After few trials I was successful. It will not be palatable at this point as it likely tastes burnt. Making soy milk does not require boiling just bring it to a boil. When you mash the beans bring them back to a simmer and then take it off the heat. It is possible likely your heat was too high. Once you mash the soyabean, you would need to lower the heat and watch and stir it carefully to bring it back to a simmer. Check out this video on how to make homemade soy milk you might find it helpful http://www.ifood.tv/recipe/homemade_soymilk Note : Do keep trying . You can add vanilla essence to your soy milk and enjoy it drinking.

Posted on: 1 October 2008 - 4:02am

Sanghi says :

Srividya, Thanks for the reply. The video was quite simple to learn. Now i'm clear, will make again and let you know..

Posted on: 1 October 2008 - 7:35pm

Sanghi says :

Srividya, I tried making soya milk yesterday, when i boiled the slurry, it became thick and got slightly burnt. I simmered and stirred for 15 min. Then i tried filtering in a cloth. As it was thick, the milk didn't seperate. I'v saved it anyway. Kindly let me know what should i do?

Posted on: 29 September 2008 - 11:29pm