How to make soy milk?

Method 1, original soy milk

Materials

300 grams of soybeans, 1000㏄ of water, appropriate amount of sugar

Method

< p>1. Wash the soybeans and soak them in water (the amount of water should cover the soybeans), soak them for 8 hours and set aside.

2. Put the soaked soybeans in step 1 into a juicer, add 500㏄ of water, and beat into a pulp. Take a gauze bag, pour the soy milk beaten in step 1, and filter out the bean dregs.

3. Take a deeper pot, pour the remaining 500㏄ of water and the filtered soy milk from Step 2, turn up the heat and cook the soy milk until big bubbles form, then turn to low heat and continue cooking for 10 minutes. , turn off the heat until the beans are fragrant.

4. Pour the soy milk cooked in Step 3 through a strainer and filter to remove the residue. This is the original soy milk. Add an appropriate amount of sugar according to personal preference and mix well.

Method 2, banana soy milk

Materials

1 banana, 100ml sugar-free soy milk

Method

1. Peel the banana and press it into a paste with a spoon in the cup;

2. Pour the soy milk into the cup containing the banana and stir until the banana and soy milk are combined and drink.

Note: Banana soy milk will acidify and turn brown if left for a period of time. It is recommended to drink it immediately after completion.

Method 3, fragrant rice and soy milk

Materials

Soak 2 handfuls of soybeans overnight, 1 handful of rice, sugar

Method

1. Wash the soaked soybeans and rice together, put them into the soymilk machine, pour in water no less than the minimum level, and activate the five-grain soymilk button

2. Grind the soy milk and discard the bean dregs, add an appropriate amount of sugar and stir well while it is hot

Method 4, sesame black soy milk

Ingredients

80 grams of black beans , 10 grams of peanuts, 10 grams of black sesame seeds

Method

Wash the black beans and soak them for 4 hours. Wash the peanuts and soak them for 1 to 2 hours. Wash the black sesame seeds and set aside.

Put the soaked ingredients into the soy milk machine, pour in water, start the soy milk program and cook it into black soy milk.

Method 5, homemade black soy milk

< p>Ingredients

"180g black beans", "2000cc water", "appropriate amount of white sugar",

Method

1: Wash the black beans and remove the dust and impurities. Use a container to hold the soaking water 2-3cm higher than the beans. My method is to store it directly in the refrigerator overnight, and get up the next day to start making juice. Pour away the water in which the black beans have been soaked, and rinse the black beans with clean water. The water-saturated black beans are plump, like shiny black pearls.

2: Add 1000cc of water to black beans and beat into pieces using a juicer or food mixer.

3: I used a food processor, so I added water in batches and slowly beat the black beans evenly.

4: After beating, pour it into a deep pot and soy milk bag, ready for squeezing.

5: Deep pot and soy milk bags. Soy milk bags can be bought at food material stores or North and South grocery stores.

6: Pour the crushed soy milk liquid into the soy milk bag.

7: When squeezing soy milk, prepare 500cc of water and heat it to boiling.

8: Start squeezing the soy milk, add the remaining 500cc of water into the soy milk bag one at a time, and squeeze out the water by rubbing.

9: Try to squeeze out the water as much as possible. If possible, you can also ask the strong men at home to help.

10: The black bean dregs after squeezing are very nutritious. Don’t throw them away. You can use them to make snacks or pancakes. I use them directly to make croquettes. If you don’t need to use it immediately, you can put it in the refrigerator and try to use it within 3-4 days, otherwise it will be a pity if it is useless.

11: Pour the squeezed raw soy milk into boiling water. If you want a better taste, you can use a filter when pouring it in, and the taste will be smoother.

12: When the raw soy milk is a little boiling, turn down the heat and cook slowly, stirring while cooking to avoid sticking to the pot or smelling burnt. There will be bubbles when cooking. You can slowly cook it at any time. Fish it out. The cooking time is about 40 minutes, and you can add sugar to taste in the last 5 minutes. Can also be made without sugar.

13: After cooking, cool the black soybean milk first and then store it in the refrigerator for a better taste. The shelf life is approximately 3 days before consumption.