We made our own soy milk last week and incorporated it into a Green Tea With Ginger Latté, which was very tasty! Preparing soy for healthy consumption is time consuming but worth the effort once you taste it! A few days ago we soaked some more soy beans to prepare some milk for this week. The instructions* are below. Keep in mind that dehulling the soy beans can be tedious. A good tip we’d like to share is to sit down and set up an area where you can remove the hulls while watching one of your favorite shows, a sports event or over conversation. It will get you through it quicker and help you to not get impatient. It is important that all hulls are removed and that the process is completed properly since non fermented (or not previously soaked and hulled) beans are toxic to your health. Check out our process below and enjoy!
Vanilla soy milk recipe (If you want the regular recipe, follow the recipe below but do not add any vanilla):
Soy Milk Recipe
Ingredients:
∙ 1 cup of organic soy beans (pre-soaked in a sealed container with spring water and a pinch of salt for 24 hours minimum)
∙ 3-4 cups of spring water
∙ 2 tbsp of organic honey
∙ 1/2 tbsp of organic vanilla bean (powder or extract)
∙ sea salt
∙ 1/4 cup of coconut water (optional)
Directions:
1. Drain the water from the soaked beans and place them in a bowl.
2. Begin grabbing each soy bean and pinching them to remove the hulls. The hulls should remove easily. (The time consuming part is that you have to go through every single one of them.)
3. Place the dehulled soybeans in a blender, and add water. (1:3 ratio)
4. Blend the beans.
5. Strain the blended beans in a bowl or container (we use a mesh strainer).
6. Once the liquid has stopped dripping from the strainer, press down with a spoon. This will ensure that you are ‘squeezing’ all the liquid out that wasn’t easily dripping out. (Some people use cheese cloths but we find our method effective enough)
7. Save the left over pulp (okara) and store it in the fridge for later use or discard.
8. Add honey, vanilla (powder or extract) and a pinch of sea salt to the beans and heat the blended beans in a small/medium pot for about 10- 20 minutes at medium low heat, stirring occasionally.
9. Remove blended beans from heat and let cool.
10. Strain soy milk again, once cooled.
11. Add 1/4 cup of coconut water to milk (optional – for added flavor) and then pour your homemade soy milk in a glass bottle and place in the fridge.
Note: Soy milk can be stored in fridge for up to 3 days.
Good luck!
*The instructions above are based on internet research. The method we chose to follow was based on our knowledge of soy beans and our personal experience so far, from preparing them. If you would like to share your own, please do so in the comment area.
Our Earth Land 