Organic Homemade Soy Milk - simple way
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Compiled by Shally Wong
| Published Sep 2007
Soymilk (also called soya milk
or soybean milk) is a beverage made from soybeans originating from
China. In Asia, the drink is common among the general population
and is often served as a meal. In the West, it has gained popularity
as a milk substitute for those who are vegetarian or who are lactose
intolerant. Soy milk is good source of
protein, low in saturated fat and cholesterol-free.
Origins
Soymilk originated in China, a region where soybean was native and
used as food long before the existence of written records. 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”.
How to make Soy Milk at Home
Step 1: Soak 3 cups of dried soy beans over night or for at least
8 hours.
Step 2: Drain and carefully rinse soybeans then pass them through
the Blender. This step takes about 5 minutes.
Step 3: Pour 1 gallon of drinking, distilled or spring water into
a large stainless steel pot. Add the mashed soy beans into water
and stir for few minutes.
Step 4: Pass the mashed soy and water through the Blender again
to extract soy milk and pour the soy milk into another large pot.
Step 5: Pass the soy milk though a cheese cloth the final time before
cooking it. It takes about 10-15 minutes from steps 3 to 5.
Final Step - Cook Soy Milk
This is an important step. The cooking time is important, as raw
soybeans contain a factor known as a tripsin inhibitor. Essentially,
this means that the protein contained in the beans cannot be properly
assimilated by the body unless the beans are well cooked. Soy milk
should be cooked for at least 25 minutes from the first boiling
time. Another challenge is the soy milk may stick to the bottom
of the pot. A wooden spatula is very handy for
stirring the soy milk.
a) Put the pot of soy milk on the cooking stove. Use high heat.
Stir the soy milk clockwise every 25-30 seconds. Make sure there
is no soy milk stuck at the bottom. If it is stuck, use the wooden
spatula to remove it.
b) When it boils, adjust the heat to
medium, keeping it at a boiling level. At this time, you only need
to stir the soy milk once in a while. The soy milk may also rise
very quickly. If it does, take the pot off the stove for about 30
seconds and put it back afterwards. It may rise about 3-4 times.
c) Use a timer to set the time for about 25 minutes then turn off
the heat. Soy milk is now ready to drink or for making tofu.
To extract more soy milk, you can also pour one or two cups of warm
water into the cheese cloth on step(5) and squeeze it.
Where to buy Freshly Made Soy Milk in Town
You can now pick up freshly made soy milk at Viet Huong Restaurant
located at 1672 N. Goldenrod Rd (corner of E. Colonial Dr., across
from Sam’s club). Be there early as the quantity is limited to guarantee
freshness. It is usually sold out by the late afternoon. Call ahead
at 407-277-3321 to check the availability.
Source: http://en.wikipedia.org/wiki/Soy_milk and http://www.godsdirectcontact.org
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