If talking about soy or soy products, I personally give preference to home-made soy milk and use tofu or tempeh time to time.
-Oh, no! Phytoestrogens!!!
– Stay calm. In my previous post, however, dedicated to sugar, I also explained the difference between SOY and SOY. You may also see the difference between the same thing when switching on the critical thinking:
SO, when I wish (and in fact it happens one time in 2-3 months) – I make soy milk. There are a few different methods of how to do it, although it seems to be made easy.
I tried to make it from cooked beans, but finally stayed with the tastiest version (for my taste): first blend, then cook and squeeze.
Some people blame soy as a source of exogenic estrogen, like Dr. Robert Cassar, I wrote the post about this issue too: Are you driven by estrogen? / Prophylactic self-isolation series. Day 239th.
Well, we may blame all life for all sorts of things. Once again, to go deeper and understand why home-made soy milk or tofu is thousands of times better than chemical processed fake-food products, you may read my article about it.
Before you start (more info on a page 2)
8 h 30 min
blender, nut milk bag
For note: 8 h for soaking, 30 min cooling down cooked bean mass
Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed
|soy beans, dried||160 g||1 cup|
|water, purified||around 1 liter 800 ml||around 7.5 cups|
For note: The exact amount of water for soy milk is measured in regards to the amount of SOAKED beans (dry beans increase in volume after soaking). Measure how much SOAKED beans you have in fact. For blending, we need 3 times bigger amount of water then the amount of soaked beans.
For example, if I have 2.5 cups of SOAKED beans, I will need 7.5 cups of water (2.5 x 3 = 7.5)
How to make it:
- Soak the beans for at least 8 h or overnight
- Strain the beans. After soaking, the beans will increase in size approximately 2-3 times. I usually get 2.5 cups of soaked beans from 1 cup of dry beans
- Remove shells from soaked soy beans
- If you are not familiar with the technique how to remove the shells, you may watch the short video on my website by following the link: https://z-antenna.com/2020/04/19/hummus-for-tomorrow-day-hummus-one-more-way/. The same principle is used for other beans, like chickpeas
- Now measure how much soaked beans you have in fact
- We need 3 times bigger amount of water for blending. For example, if I have 2.5 cups of soaked beans, I will need 7.5 cups of water (2.5 x 3 = 7.5)
- Blend soaked deshelled beans with water. Blend it in portions, because all the volume of beans and water would probably not fit in a blender at once
- When all the amount is blended, place it in a pot and cook on a medium heat for 15 min
- Not more than 15 min! (because the taste will change and will be not acceptable), and not shorter than 15 min! (because the beans will be uncooked)
- Stir time to time, and stay close to a pot so that the mixture will not bake to the bottom of a pot
- After 15 min, remove from the heat and cool down for at least 30 min
- Use nut milk bag to squeeze soy milk.
- Again, make it in portions, put some amount into a bag, squeeze, remove soy pulp into a separate bowl and continue. Do not hurry. It is ready!
- You may store it in a glass bottle in a refrigerator for 2-3 days (not longer). Do not put into freezer, cause it changes structure, taste and seems to be uneatable when thawed.
If you are interested to make delicious dish from Okara – stay tuned! The recipe will come next Wednesday, January 27, 2021
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