Soybean Milk
This preservative- and additive-free homemade soy milk works great for drinking, culturing, or making tofu. Use only white soy beans for making soy milk.
Servings: 1
Equipment
- Vessel
- Cotton Cloth
Ingredients
- 100 gms Soybean
- As Required Muslin Cloth / Cotton cloth
- 1 litre Water
- 2 - 3 tbsp Honey / Jaggery
Instructions
- Soak the soy bean overnight with sufficient water, strain the excess water.
- Blend the beans untill smooth by adding 800 ml of water.
- Filter the milk into a vessel using muslin cloth.
- Re-grind the bean with 100 ml of water and filter again to obtain the second milk.
- Mount the vessel with milk over the stove.
- Cook by stirring the milk as it foams on boiling.
- Boil for 15-20 minutes, filter the milk again using a fine strainer.
- The milk can be taken hot with jaggery / palm sugar.
- It can be cooled and refrigerated and flavoured with a pinch of cardamon and honey
Notes
Homemade soy milk is a great alternative milk for making yogurt. You can also use it for making homemade tofu.