Why not make your own soya milk….

With all the varieties of soya milk that are commercially available why would anyone want to make their own at home?  Well actually there are many good reasons!

The Soyabella machine with optional tofu kit

I’ve been making my own for nearly 10 years and I’m now using a Tribest Soyabella electric soya milk machine.  I would thoroughly recommend it.  Admittedly the milk maker is a bit pricey (around £99 from places like UK Juicers) but when you consider that each litre of milk you make in it costs about 15-20p (even using organic soya beans – which, of course, you can buy at Rice Up!!) you soon get to the point where you are saving money. There are several other models of milk maker on the market but I’ve used a few and reckon the Soyabella is the best.  It’s quite easy to clean and the one I have now has been in regular use for over 5 years.  It will also act as a grinder and you can make other milks too (Coconut, Rice, Oat etc).

Other advantages are:

  • You know exactly what goes into the milk (just beans and water!)
  • No tetrapaks to dispose of
  • Freshly made soya milk doesn’t curdle in hot drinks and
  • There’s no waste – you can use the soya pulp (called Okara) in cooking
  • Also – if you get really keen – you can start making your own tofu too

The process is very simple – you fill the machine with a litre of cold water add 80g of soya beans and let them soak for 6 hours.  Turn the machine on and in 15 minutes you have your milk.  Just let it cool and there you are!  Keeps for up to 5 days in the fridge…..

If you don’t want to shell out for a machine you can, of course make soya milk manually.  It’s a longer, and more messy, process but the end result is the same.

Here’s a recipe for home made soya milk:

  • Soak 200g of beans in water overnight
  • Drain and rinse then liquidise to a creamy consistency (add 1 cup of water to 1 cup of beans)
  • Bring 6 cups of water to boil in a large pan and add liquidised beans
  • Boil again then reduce heat for a while – bring back to boil (repeat this 3 times)
  • Strain the whole lot through muslin over a clean bowl
  • Cool the liquid and retain the okara for cooking (recipe to follow)

 

 

 

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