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@j._s61:
𝓐𝓭𝓶𝓲𝓷 ❤️𝓓𝓪𝓷𝓭𝓸𝓾𝓼𝓱
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Region: SA
Monday 06 November 2023 10:13:01 GMT
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This is the purest soy milk you’ll ever taste. 🥛✨ Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t throw away the okara (the pulp)! It’s full of fiber and protein — perfect for cookies, banana bread, or savory fritters. My favourite! Once you taste fresh soy milk — hot or cold — you’ll never want store-bought again. 📌 Save for later and follow me for more better foods from scratch Homemade soy milk (2L) 🌱🥛 Ingredients: - 200 g dried soybeans - At least 600 ml water for soaking - 2 L fresh water for blending Method: 1️⃣ Rinse the soybeans well and soak them overnight in plenty of water. They should double in size. 2️⃣ Drain the soaked soybeans and blend them with 2 liters of water until smooth. 3️⃣ Strain the mixture through a cheesecloth or nut milk bag to separate the milk from the pulp. 4️⃣ Bring the strained soy milk to a gentle boil in a large saucepan. 5️⃣ Simmer for 10 minutes, stirring often to prevent sticking or burning. 6️⃣ Let cool slightly. Serve fresh, or store in the fridge for up to 3–4 days. 🌿✨ ✨ Tip: Save the okara (the leftover pulp)! It’s packed with fiber— perfect for cookies, banana bread, or savory fritters. #soymilk #fromscratch #vegancooking
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