Soy milk

Ingredients for 1 servings:

• 1 cup soybeans, raw
• 2 ½ cup(s) water and water for soaking
• 1 pinch of cinnamon
• 1 pinch of sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the soybeans thoroughly. Place them in a large bowl or large mason jar and add at least twice the amount of water. Soak for at least 6 hours. Strain the soybeans, rinse them, and place them in a high-powered blender with 2.5 cups of water. Add the vanilla and a pinch of salt. Blend on high until a smooth paste forms. To remove any remaining digestive toxins from the mixture, add the puree to boiling water and simmer for about 20 minutes. Filter the cooked mixture and then cool. Place a cheesecloth or fine kitchen towel over a collecting container and pour in the soybeans. Squeeze well using the cloth; the more you squeeze, the more milk you get. The pressed milk can be stored in a bottle in the refrigerator for up to 4 days. Note: The protein content of commercially available soy milk, with approximately 7-10% soybean content, is approximately 3-4 g/100 ml, the same as that of cow’s milk. The carbohydrate content, approximately 2 g, and the fat content, approximately 2.2 g, are lower than that of cow’s milk (carbohydrates 4.8 g; fat 3.5 g). Soybeans do not contain vitamin B12 or vitamin C. Furthermore, soy milk contains significantly less vitamin B2 and calcium than cow’s milk. Therefore, many manufacturers fortify their products with vitamin B12, vitamin B2, and calcium carbonate from mineral or organic sources. Due to its composition, soy milk is not suitable as infant formula. Soy milk is rich in unsaturated fatty acids and contains no cholesterol or lactose. Soy protein can trigger food allergies. Cross-allergies can occur, especially in cases of birch pollen allergies, as the protein structures are similar.