This week it’s up to Kalyn for the recap of her Weekend Herb Blogging.
This week I want to write about the soybean (U.S.) or soya bean (UK). Soybeans are classed as oilseeds and the are grown for their oil and protein. Soybeans are native to southeast Asia, but 45 percent of the world’s soybean area, and 55 percent of production, is in the United States.
Soy products are used in many foods, but there is a controverse discussion about using genetically modified soy for human nutritition. It is said that in few years it will be impossible to receive larger quantities of not genetically modified soy. Especially in Europe the customers don’t want to eat food with genetically modified products. So any food produced with genetically modified products must be labeled in Europe.
Despite of this discussion soy is a good protein source and healthy. I don’t like the taste of tofu or bought soy milk, so I tried to make my own soy milk. And I have to admit it tastes and smells much better than the finished products.
Fresh soy milk
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Soak 180 g soy beans in 900 ml water for at least 6 hours. |
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Wash with water and drain in a large sieve or colander. |
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Bring 1500 ml water to a boil. In a blender or food processor add two cups of boiling water and blend until finely pulverized. Give the blended soy mixture into the boiling water and cook for 20 minutes constantly stirring. Pay attention, because the soy milk can boil over suddenly. |
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Pour off the soy milk through a sieve with muslin. Press out as much liquid as possible. Cool down the milk quickly. |
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Discard the remaining okara or use it for baking or in soups. Have a look into the Okara Cookbook |
January 2014: The original link to the okara cookbook doesn’t work any more. But if you like some interesting recipes with okara:
I’m very impressed. Truly I had no idea how soy milk was made. The only brand of soy milk I’ve tried is a U.S. brand called silk and I never thought about whether it was genetically modified. I think I’ll check. I’ve only had it a few times, since I’m not much of a milk drinker.
Maybe it’s because I’m not a vegetarian, but I’ve never seen someone make soy milk before…very cool stuff
i’m so impressed. the milk looks like such a nice, nutty colour. it’s really such an interesting recipe. thanks for sharing this process.
Hmm, der Link zum Okara Cookbook funktioniert nicht. Ich hätte aber Interesse daran, da ich 1-2x pro Woche Sojamilch mache und so ständig Okara übrig habe – soviel kann ich gar nicht verbacken. Könntest Du mir den richtigen Link bitte mitteilen?
Diese Datenquelle existiert leider nicht mehr.