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Healthy Soya Bean Milk Recipe



Soya bean milk is a popular drink at Southern Asia. It is rich in protein, which can be a good alternative to cow's milk. Yet, it dies not contain cholesterol since the protein is from plant origin. It is a good choice for a high-protein diet. Originated from the Chinese, soya bean milk taste so great that you may have it warm in the morning after breakfast; or as a cool refreshment in the afternoon.

Servings: 4
Preparation time: 20 minutes

Ingredients:

  • Soya Bean - 2cups
  • Salt - ½tsp
  • Sugar - ½tsp
  • Water
  • Fresh ginger - small piece

Cooking Instructions:

  1. Wash the soya bean and soak overnight in a large bowl with enough water to cover.
  2. On the next day, drain and discard the water that the beans have been soaking in. Remove the skins from the bins.
  3. Place half of the beans and fresh water into a food processor, in a radio of 1:2 (1 part of beans to 2 parts water). Grind the beans to a find paste.
  4. Spoon out the ground soy beans into a bowl and repeat the previous step for the remaining soya beans.
  5. Pour the soybean paste into a cheesecloth, squeeze the milk from ground beans.
  6. Add some water to the soybean paste, and squeeze the cheesecloth again. Repeat this step until the bag only have the pulp remains.
  7. Heat the pot of freshly squeezed soy milk on the stove. Wash and cut a small piece of fresh ginger and place it into the milk to takeaway the bean smell of the soya bean milk.
  8. Bring the milk to boil. Stir occasionally.
  9. Remove heat. Remove the ginger, add sugar and salt.
  10. Serve either hot or refrigerate the milk to cold.

Suggestions and Variations:

  • You may choose to have brown or while sugar, or honey instead to replace sugar.
  • Vary the portions of water, or boiling time for thicker or thinner soy bean milk.
  • You may substitute the ginger with fresh or dried orange peel.

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