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From: Brenda W. (dial-178.r2.ncbrvr.infoave.net)
Subject: Try this recipe
Date: February 9, 2005 at 4:14 am PST

In Reply to: Re: home made fortified soy milk? posted by Mary on February 2, 2005 at 6:12 pm:

Mary,

This recipe was created by Bryanna (from VegSource's New Veggies Board) and it is REALLY good. And just as easy to make as plain soy milk with a soymilk maker. Her instructions include a significant portion of time spent sterilizing everything, and she really stresses the importance of that. I don't do any of that, everything I use that touches the milk I just clean in the dishwasher, and I have never had a problem. My version is listed below (same ingredients, just no special sterilizing process. For Bryanna's full version, see the link).

Bryanna says this is the only soy milk her husband likes. She does not use the "Laura Beans" ... just "regular" organic soybeans that she gets at the health food store.

BRYANNA’S CREAMY-NOT-BEANY SOYMILK

Makes 1 and1/2 quarts

1/3 c. soybeans
1/4 c. short grain brown rice

..............Soak the rice and soybeans overnight in refrig in alot of fresh water.

When you're ready to make the soymilk, drain the rice and soybeans (I usually drain them right into the soymilk maker's stainless steel filter, and then run some more water over it, letting it drain thru the filter.

Add 2 T. old-fashioned rolled oats to the soybeans and rice in the stainless steel filter.

Make the milk according to the soymilk maker's directions. Once the milk is made, either filter the milk thru several layers of cheesecloth or a "gold" filter (I use a $4.95 "gold" filter from Wal Mart)

FLAVORING THE SOYMILK:

Of course, you can flavor this however you like. I add (per batch):

2 T. organic sugar OR maple syrup
3/8 tsp. sea salt





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