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.
Preparation time: 20 minutes
- Soya Bean - 2cups
- Salt - ½tsp
- Sugar - ½tsp
- Fresh ginger - small piece
- Wash the soya bean and soak overnight in a large bowl with enough water to cover.
- On the next day, drain and discard the water that the beans have been soaking in. Remove the skins from the bins.
- 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.
- Spoon out the ground soy beans into a bowl and repeat the previous step for the remaining soya beans.
- Pour the soybean paste into a cheesecloth, squeeze the milk from ground beans.
- Add some water to the soybean paste, and squeeze the cheesecloth again. Repeat this step until the bag only have the pulp remains.
- 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.
- Bring the milk to boil. Stir occasionally.
- Remove heat. Remove the ginger, add sugar and salt.
- 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.