Most American brands of soy milk are fortified and have different additives to make it more of a milk replacement.
Most Asian soy milk is natural, with very few, if any, additives - more a soy juice than the milkified versions found in the standard grocery stores.
Making simple soy milk at home is pretty easy so I thought I would post a recipe for natural soy milk with a few options for sweetening/flavoring.
Simple Soy Milk
1 pound uncooked soy beans
1 slice fresh ginger
Any one of: (add to taste)
Any one or combination of:
(add to taste)
Pure vanilla extract
Pure Maple extract
(other favorite flavor)
Wash soy beans and remove any stones or other debris.
Place beans in a large bowl and cover with water.
Soak at least twelve hours, turning occaisionally.
Discard soak water, rinse and drain soy beans.
In a strong blender or food proccessor, put 1/2 cup soy beans and 1 cup water, blend or grind to a smooth paste.
Pour/spoon into a medium mixing bowl.
Repeat until all beans are used.
Drape a lint free, non-dyed, sturdy cotton cloth reserved for food use (Muslin or similar fabric) across a separate mixing bowl and place one or two spoonfuls of the paste in the center of the cloth.
Gather corners in one hand, then twist and squeeze as much liquid as possible from the paste into an ample cooking pot.
Repeat until all paste is used.
(save the pulp for use as filler in any ground meat recipe or vegan burger)
Place pot on stove over high heat, add the slice of ginger, and bring to a full boil.
Sweeten and flavor to taste if desired.
Continue to boil for two minutes, stirring often.
Remove from heat, discard the ginger, and let cool.
Place in a coverable container and refrigerate until use (best if used within two or three days).
(Note - if you like hot or warm soy milk, you may indulge yourself as soon as it is cool enough to drink)
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