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SOYA MILK

Ingredients:

1 cup dry soy beans

5 cups water

Preparation:

Soak the beans in fresh water for one or two days in a large container. Make sure there is enough room for the beans to expand to triple their size. Add water if the water level drops below the top of the beans. Drain the beans and transfer to a large bowl. Add enough water to completely submerge the beans.

Rub the beans between your fingers to remove the skins. Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. Then skim the top to get at the loose skins. Discard the skins.

Drain the beans, and b lend them with 5 cups of water until the beans well pureed.

Heat the milk on high heat until boiling while stirring regularly.

Serve the milk hot or cold. Add sweetener to taste. I added honey and it was so delicious.

Benefits:

It’s a good source of protein, vitamin A, vitamin B-12, potassium, and isoflavones, plus it can be fortified with calcium and vitamin D.

It contains as much protein as cow’s milk, yet is lower in calories than whole milk and about equal to the calories in 1 percent or 2 percent milk.

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