Ingredients
:
1. soybeans,
300g
2. water,
a lot ( for soaking & grinding )
3. sugar,
according to your taste
Equipment
:
1. a huge
pot ( for boiling )
2. a
blender
3. a cotton cloth bag
4. a filter,
just in case
Method :
1. first,
wash the soybean, of course.
2. then, I
would soak the soybean overnight.
- the hydrated soybeans
will expand, so better soak it in a bigger container with more water.
- longer soaking time
would really help in blending and better milking.
- to avoid the soybean
turn bad in room temperature, I put them in refrigerator.
3. next, scope
in some soybeans into a conventional blender, add some water to it. Blend thoroughly.
4. pour
the slurry mixture into a cotton cloth bag. squeeze the soymilk by twisting the cloth.
- remember to hold the
opening tight, to avoid the soybean cake leak out. try everything possible to avoid soybean cake
contamination.
- if the soybean cake does
get into the filtered soymilk, try another round of filtering with a fine filter.
- a 300g of soybean should
be just enough for 3 times of blending and squeezing.
- I still prefer the
conventional soymilk filtration via muslin cloth bag. many a time, expensive, high-tech soymilk-makers
fail to filter the soybean cake thoroughly, resulting in a powdery taste.
5. the
final step is boiling.
- a 300g of soybean can
milk some 3 liter of soymilk.
- pour the soymilk into a
large pot, bring to boil.
- as the soymilk boils, it
accumulates bubbles on the surface. the bubble
will eventually overspill. so, standby at
the pot.
- at a point, the bubble will burst abruptly. turn the flame down immediately, otherwise the
bubble will surely overflow. If so, it will
be quite a mess to clean up.
- allow the soymilk to boil for another 10
minutes. this is supposed to destroy the
trypsin inhibitor , protease inhibitors and LOX in the soymilk.
- any unfiltered soybean
cake will settle at the bottom of the pot. It will hardened and difficult to remove. if boil for a bit longer more, it might get
charred and spoil the taste of the soymilk.
6. the
actual final step is actually adding sugar to the soymilk.
- sweetening with sugar not
only adds in the sweet taste, it also enhanced the aroma of the soymilk.
- the soymilk sold in the
market is either too sweet or too bland. thus I prefer homemade.
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