John Myers
Ingredients for 5 servings:
- 1 cup soybeans, yellow
- 2 ½ water, hot
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes
Works great in the CC because you have to stir it constantly on the stove and still be careful that it doesn’t foam over.
Wash and debitter the soybeans (pour hot water at around 70-80°C over them in a bowl and let stand, covered, for about 15 minutes). Wash again and let soak in cold water overnight. For every 1 cup of soybeans, add 2.5 cups of hot water to a blender and puree (depending on the size of the cup, you may need to do this in batches) and add to the CC bowl. First heat the blender to 105°C and stir with the flexi stirrer on stirring position 1! Caution! As soon as it starts to boil, reduce the heat to 100 and simmer for 15-20 minutes (stirrer always on position 1). Then strain while still hot through a gauze diaper or a coarse cloth! The milk is ready! If you want, you can also sweeten it with maple syrup or something else! Fresh soy milk doesn’t taste like store-bought soy milk! It also freezes really well! P.S.: The filter cake is nothing other than leftover soybean shells. This is called OKARA. You can use it to form loaves while it’s still wet (you can, of course, mix in anything you like—vegetables, ham, green spelt, etc.) or to stretch minced meat. I always dry it in the oven at 40°C and use it as breadcrumbs.
Facebook Comments