Soy Milk

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Soy Milk

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Soy_Milk

 

 

125g (4 1/2 oz) dried soybeans

about 3.5 litres (quarts) of water

 

 

Utensils

a hand blender

a large pot with, ideally, a transparent lid

a large can to hold the milk

a wooden spoon or another tool for stirring

a sheet of clean cheesecloth or dish cloth

a sealable container for the okara (optional, you can also elect

to dump or compost it)

 

 

1. Put the soybeans and 1L of water into the pot and let them soak

for 8 to 12 hours.

 

2. Strip the soaked beans of their hulls by rubbing or crushing them

between your fingers. Remove the hulls and pour away the excess

water. While the hulls have about the same density as the beans

and bean splinters, you can exploit their high flow resistance

for separating the two: Fill some water into the bowl, then pour

it away quickly enough to drag the hulls with it, but not so

quickly that the beans will follow. This process resembles the

winnowing of dry chaff from seeds. It's no problem if a few hulls

remain.

 

3. Add 1/2 litre/quart of fresh water and blend until you get a

creamy substance. Add another half liter and blend until totally

smooth.

 

4. Bring the raw milk to a boil while stirring, then reduce the

temperature to minimum, put the lid on top, and simmer for 20

minutes. Attention: May overboil, check frequently. Removing the

lid will allow vapor to escape and reduce the foam. Another

possibility is to pour a little bit of cold water on top of the

lid.

 

5. The bitter odor of the raw milk should now be gone. Remove the

pot from the stove and add 1 liter of cold water.

 

6. Line the inside of the can with the cheesecloth so it is

completely covered, and the edges of the cloth hang over the edge

of the can. The following process will not work if the body of

the can is much wider than the opening, though. In this case, use

a large bowl instead.

 

7. Carefully pour the cooked, unfiltered milk into the can. Then

fold the cheesecloth together at the top and lift it up out of

the can so that the filtered milk drips into the can. Rotate the

bottom of the cloth against the top and use your hands to excert

additional pressure upon the soy mass. Be careful not to burn

yourself.

 

8. When you're no longer able to extract significant amounts of milk

from the soy mass, open the cheesecloth, and put the resulting

rubberlike, crumbly okara* ball into the prepared container.

Store

it in a cool place for up to three days - you may also freeze it.

 

Note: The okara requires much more heat processing than the milk

in order to be digestible, e.g. boil it or bake it for at least

one hour before eating it. The heat exposure during the baking of

bread which contains okara is usually enough.

 

 

The soy milk can be kept in the refrigerator for about 5 days. You

can also use it to make tofu right away.

 

 

Yields : 2 litres/quarts soy milk

about 2 cups of okara*

 

 

* Okara is a spongy, crumbly by-product of the tofu-making process.

While it is edible, it has little nutritional value and doesn't

appeal to the palates of most people.

 

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