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Soy MilkIn five steps of soaking, heating, straining, boiling, and flavoring, you'll have okara and homemade soy milk to enjoy.
Take soaked soybeans and remove soybean hulls by kneading the soybeans in soaking water. Flush the loose hulls off in running water. Heat the soybeans for a couple of minutes by microwaving or steaming to reduce enzyme activity and reduce the bean flavor.
Add soybeans a water to WildSide jar and secure lid. Select "Soups." Strain mixture through cheesecloth and fine mesh sieve over large pot. Bring soy milk to boil and simmer 5-10 minutes. Add desired flavorings such as honey, maple syrup, vanilla, and a pinch of salt. Cool and store in the refrigerator for up to 3 days.
Keep the okara (also called soy pulp) which is packed with protein and filled with fiber, for your next batch of breakfast muffins, okara chocolate cake, or okara seitan.
Note: Nutritional information is not given, but most unsweetened commercial varieties of soy milk contain 80 calories and 4g fat per cup serving.
There is no nutritional information for this recipe.
Quick Soy Milk
3 c dry soybeans
2 c warm water
Add 2 cups warm water and ⅓ cup dry soybeans to jar and secure lid. Run the "Soup" cycle twice. Add spice or sweetener to tate.
Note: Let milk settle for 5-10 minutes in order to separate and skim the foam.