We're making fresh soy milk in this first of 3 episodes dedicated to soybeans. I'm with my friend, Chef Darren MacLean from Downtown Food as we show you 3 recipes using this amazing ingredient. Enjoy!
Watch here Part 2 Silken Tofu and Part 3 Okara Fritters of the Soybean Recipe Series.
2 Cup (32 tbs) (Soaked in Water Overnight)
1 Liter (Your Favorite Spring Water is also perfect)
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.