Most times when I make soy milk, I make it traditionally in my kitchen from scratch. Luckily for me, the soya bean seed is always readily available whenever I need it. It’s mostly used as a beverage which can be sweetened and served hot as tea for breakfast or cold. Please take note that soya bean milk and soya bean powder are totally different.
Soy milk is the most nutritious and best protein source because it has well balanced amino acid levels than other vegetable sources. it’s rich in essential fatty acids, amino acids like lysine and methionine, fibre, vitamins and minerals. This is one drink which is highly essential for kids due to its nutritious benefits and can also be taken by diabetics.
Soya beans, Water, Sugar/ Honey, Flavor essence – Optional
Step 2: Drain and rinse the seeds with clean water. Rub the seeds between your hands to de-haul it till the skin removes(Just the same way beans is de-hauled for Moi Moi ). This process is very important as the skin is more of fibre and insoluble. Sieve out the chaff and rinse with clean water several times. Pour the washed seeds into a blender, add some water and blend till smooth.
Step 3: Place the Sieve with a handle on the pot and place the pap sieve cloth within. Gently pour the blended soya bean slurry into the pap sieve. Squeeze the Liquid filtrate into the pot. The chaff can be reused by placing in the blender again with water, blending and squeezing till all the milk is extracted.
Step 4: Place the pot with the filtered soya milk on fire and cook on low heat for about 15-20mins till it starts to boil. While it cooks, keep stirring because it has the tendency to curdle if you don’t. Sieve once more (Hot filtration) to remove the insoluble soy pulp fibre (Okara) and leave to cool.
Step 5: Add your sugar and flavour essence and mix. Serve warm or Refrigerate and Serve Cold
Kitchen note:::
how to make homemade soy milk
Soy milk is the most nutritious and best protein source because it has well balanced amino acid levels than other vegetable sources. it's rich in essential fatty acids, amino acids like lysine and methionine, fibre, vitamins and minerals. This is one drink which is highly essential for kids due to its nutritious benefits and can also be taken by diabetics.
Ingredients
- •1 cup Soya beans
- • Water - As desired
- • Sugar/ Honey - As desired
- • Flavor essence - Optional
- Utensils Needed:::
- • A pot
- • A sieve with handle
- • A Cheese/Pap cloth
Instructions
Step 1: Soak the Soya bean seeds in water overnight or for 6 hours
Step 2: Drain and rinse the seeds with clean water. Rub the seeds between your hands to de-haul it till the skin removes(Just the same way beans is de-hauled for Moi Moi ). This process is very important as the skin is more of fibre and insoluble. Sieve out the chaff and rinse with clean water several times. Pour the washed seeds into a blender, add some water and blend till smooth.
Step 3: Place the Sieve with a handle on the pot and place the pap sieve cloth within. Gently pour the blended soya bean slurry into the pap sieve. Squeeze the Liquid filtrate into the pot. The chaff can be reused by placing in the blender again with water, blending and squeezing till all the milk is extracted.
Step 4: Place the pot with the filtered soya milk on fire and cook on low heat for about 15-20mins till it starts to boil. While it cooks, keep stirring because it has the tendency to curdle if you don't. Sieve once more (Hot filtration) to remove the insoluble soy pulp fibre (Okara) and leave to cool.
Step 5: Add your sugar and flavour essence and mix. Serve warm or Refrigerate and Serve Cold
Notes
1. Soya needs to be given heat treatment before use. This is done to destroy the soya bean trypsin inhibitors that have an unfavourable effect on growth and utilization of soya as well as sterilize the milk.
2. If not given heat treatment before use, it could retard growth and lead to death due to toxicity. Heat treatment could be done by boiling or toasting to ensure the heat penetrates into the seed. it's only after heat treatment that you can now dry, grind or process into an edible form of administration.
3. By giving heat treatment, your main aim would be to destroy the inhibitor but not denature the protein, therefore, you have to work at an optimal temperature between 120-150°C or probably boil for about 15-20 mins (Chinadi O, 2014)
Nutrition Information:
Yield: 2 servings Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 6mgCarbohydrates: 18gFiber: 5gSugar: 13gProtein: 16g