I wasn’t a big fan of soy milk until lately. For me it tasted horrible unless flavoured to conceal its taste. On the other hand, I can’t handle dairy milk well and there’s a plethora of reasons why I should drink soy milk. Number 1 is the isoflavones, a plant chemical that resembles the female hormone estrogen which is said to reduce if not eliminate menopausal symptoms. Want evidence? Look at Asian women who have high intake of soy milk.
Now, why bother making soy milk when I could just buy them from the shop? I live a few steps away from Lidl shop where I can buy soy milk. But reading the ingredients one day I was flabbergasted to find out that a 1L box of soy milk contains only 4% soy and the rest is water and something else. “Are you kidding me? You mean to tell me that I am basically drinking water flavoured with soy?” Well, the next time you buy a box of soy milk, read the ingredients and give yourself a favour. But wait! Some brands actually contain more, like 3% more. I think the maximum is 7.9% as far as the ones I have inspected and I’m referring only to the ones available here where I live. Maybe where you are, you’ve got better.
Now you know why I prefer making my own soy milk. Oh, have you been waiting for the process of making it? Well, here it is.
Ingredients: To make a litre of soymilk I use 150g of soy beans.
- Soak the beans overnight or at least 8 hours.
- Dehull the beans.
- Measure about 1.4L of water.
- Put the beans in a blender and cover with just enough water.
- Add the remaining water with the blended soy in a pot and let boil. Watch out as it will boil over.
- Stir constantly to avoid some residue to stick in the bottom of the pot.
- When it boils over, turn the fire low or turn off if it continues to boil over.
- Turn the fire back up or back on after several seconds. This will happen 2-3 times. Then it will settle down.
- Boil for another 5 minutes stirring constantly.
- Put the pot in cold water and stir until it has stopped steaming to avoid the top from forming a blanket-like substance.
- Leave for about 10-15 minutes.
- Strain using a clean cloth, and squeeze the milk.
- Transfer the liquid in a 1L bottle and refrigerate.
- Consume within 3 days.