Description
The easiest way of making soy milk. Except, of course, dissolve dry milk in water. But remember the powder that I have found in Moscow - there were a lot, in my opinion, any additives (except soybeans). Such as the dried vegetable fat, preservatives and flavorings to flavor of cow's milk. While staying in Thailand, I also surprised, finding a simple soy milk without additives. All the same additives but if in liquid form, so more and a lot sugar. This method is fast, suitable for instant use milk. In the form of drink or as a Supplement in various meals. Proven that it can be easily replaced in recipes where you see plain milk. The quality and taste does not suffer. In its original form it has or bean or nut (depending on the form of soy) astringent taste, but when you add, for example, tea, coffee, cocoa, or mixed with fruits difference in taste from cow disappears. I even once did an experiment, and watered the most discerning in tastes friend coffee with that milk instead of cow. She didn't notice anything and was very surprised when I found out that the milk was soy.
Ingredients
-
Soy
100 g
-
Water
800 ml
-
Salt
Cooking
On my packet of soy was even a picture of the glass of milk, and on the reverse side of the recipe of milk, but only in Thai : ( Actually, soy is very different. In Moscow I bought a small and green mung beans. From this it is also possible to make milk. Let's start with the fact that the evening soak the soybeans in water, water in the morning drain and wash the beans in running water.
Put the beans in the blender and pour a little water to just cover the soy.
Smallive good - get a thick puree. Then add water almost to top of Cup, and again run the blender.
This mass it is necessary to drain and squeeze. I first do this through a sieve.
Then pass through a linen sock on the handle (it we sold as a filter for tea and coffee) and carefully squeeze. You can immediately pass through several layers of cheesecloth (if you take one or milk to yield a cereal cake, not quite homogeneous mass).
Remaining in the gauze of the cake to shift back into the blender and again add water and stir at high speed. The resulting mass (it won't be so thick and homogeneous) again pass through a sieve or cheesecloth. All of this repeat with the remaining volume of water (depending on the size of your blender). Per kilogram of soybeans - 4 quarts of water. Since we use the milk immediately - do a small portion. Out of this number of original ingredients obtained milk - 5-6 glasses. Again depends on the type and quality of soybean and its juiciness.
The milk is obtained with a very tasty thick foam (to me, though rarely, the husband standing guard next to the spoon and the process of squeezing the cake collects the foam :)) Say that children like it.
The remaining cake can be added to various dishes like tofu (only it's not tofu, for cooking use soy milk, not the cake!!!). For example, I make vegetable dumplings with this by-product (add grilled onions, eggplant or mushrooms). Or soy burgers if you add another egg and a little flour or bread. Yet no one on their own idea of what cooked because the texture reminds even the meat (for it is too fine-grained structure), but rather the semolina or cornmeal. Bon appetit, hope someone come in handy. Live tasty!
PS If you want to cook the milk for future use. That is not for immediate use, heat it and boil. Store in the refrigerator, in a bottle as regular milk - storage periods are about the same. This is seen in experience, again depends on the type of soybean and the conditions of preparation and storage.
hdhdjdb
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.