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Tuesday, 2 September 2014

PRACTICAL WAYS OF USING SOYBEAN MILK CONTINUED ( SOY MILK)


  • Put a trainer over a large pot then start blending the soybeans in batches i.e, place one cup of saoked soybean in the blender then add either 2 or three cups of water and  blend for about 3-5 minutes until the beans has completely broken down.
  • Pour mixture unto the strainer ,allow to strain for a minute or two.
  • Then bring all the ends of the cloth together and twist until all liquid is squeezed out.
  • Remove the remains of soybean and set aside and repeat process again until all the ground soybean has been squeezed out which is about three batches considering the amount of beans that was soaked.
  • Place the pot with the soybean extract over medium low heat .stir from time to time and bring to boil.be careful to keep an eye on the soymilk because it can bubble and overflow.
  • Once the milk has boiled ,add salt ,flavoring and sweetener you may want to add.
  • Turn heat down to low and allow it to cook for another 20 minutes.
  • Turn heat off  and allow the milk to completely cool before you use it or store it ensure that you scoop out the "skin or film that forms on top  before storing .
  • Once it has come to room temperature ,it can be stored in the refrigerator but not more than one week.
Soybean milk is a healthy alternative to cow milk .It can be taken on its own as a refreshing
morning drink or with Quaker oats ,custards etc. Try your hands on making your very own soybean milk and enjoy the nutritional experience .BUT REMEMBER THAT GOOD HEALTH IS A CONTINOUS HABIT NOT  AN EVENT.

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DISCLAIMER

All articles in this blog are designed solely for educational and information purposes and is not intended to serve as a medical advice .If you have or suspect any health problem please consult your doctor/Health provider.