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Soy Milk - The Aimless Cook at DTF Recipe Video
|Dried soybeans||2 Cup (32 tbs) (Soaked in Water Overnight)|
|Distilled water||1 Liter (Your Favorite Spring Water is also perfect)|
Calories 192 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.86 mg0.04%
Total Carbohydrates 13 g4.3%
Dietary Fiber 4 g16%
Sugars 3.2 g
Protein 16 g31.4%
Vitamin A 0.2% Vitamin C 4.3%
Calcium 11.9% Iron 37.5%
*Based on a 2000 Calorie diet
Things You Will NeedBlender
Layers of Cheesecloth
1. Soak 2 cups of soybean overnight.
2. Drain the soybeans and put them into a blender. Add 3 cups (750 ml) of distilled or good quality mineral water and blitz on high until the beans are completely blended. (Reserve the rest of the water for later use)
3. Into a large pot, pour the soybean mixture and gently heat on medium high, stirring occasionally until the mixture reaches about 110 - 130 F.
4. You will notice the mixture starts to get frothy on the top. When it comes to temperature, take off the heat and pour through a couple of layers of cheesecloth.
5. Squeeze the cloth to extract the excess moisture, then open up the cheesecloth.
6. Use the reserved cup of water (250 ml) to pour over the soy pulp (okara) and give it another final squeeze.
7. Return the milk to the pot and give it another gentle heating to 140 F.
8. When done, strain again, put into a container and refrigerate to chill for up to 2 hours.
9. Serve warm or chilled.
The last step of reheating the milk is important as this will improve the flavor, removing the raw bean taste and breaking down the natural trypsin inhibitors thus improving the nutritional value as well.
Reserve the soy pulp (okara) which can be used in the recipe of the part 3 of this soybean recipe series.