自制豆浆 ~ Homemade Soymilk

 

食谱取自 ： 豆来豆趣

自制豆浆
材料 ：
120g 黄豆
1200 ~ 1500ml  水

用具 ：
搅拌机  1个
秤  1个
棉布 1张
量杯 1个
大细目筛网1个
打蛋器  1个
汤勺1个
深锅 1个
干净容器  1个

做法 ：

1． 黄豆洗净，挑出不好的豆子，泡水。泡到膨胀为原来的两倍大。

2．泡好的黄豆沥干水分，倒掉泡豆的水，用水再次洗过黄豆，沥干。

3．黄豆放入搅拌机中，加入1200清水，把材料打细成生浆。（如果搅拌机容量较小，要分次进行）。

4．锅子上放一个大细目筛网，网上铺棉布，倒入生浆过滤。用打蛋器轻拌让生浆透过棉布流入深锅中，用手挤出残留在棉布中的生浆。（建议分批进行较好操作；残留在棉布内的就是豆渣）。

5．把过滤好的生浆移到火炉上，以中火边加热边搅拌的方式，煮到沸腾后继续煮5分钟 ( 我大概煮了20 ~ 30分钟 ) .

6．再一次用干净的大筛网架在容器上，倒入豆浆。筛除掉泡抹，或用汤匙捞出表面浮末

 

小贴士 ：

1. 准备较大容量的汤锅因为豆浆的泡沫会在一瞬间集中升起。若是在煮当中泡泡快溢出来，请转小火并盖上锅盖，等泡泡消掉后再打开盖子。

2. 煮的过程要不停的搅拌以免锅底烧焦。

3. 煮豆浆时，看到冒泡泡不是代表已经好了，而是要煮到泡泡愈来愈小，到几乎快没有时，才代表豆浆完成了。

4. 煮到泡泡愈来愈小，愈少，豆浆反覆煮沸，喝起来会更香浓。

 

Recipe source : The Magic of Soy

Plain Soymilk

Ingredients :

120g soybean
1200 ~ 1500ml water
1 blender
1 scale
1 muslim cloth
1 measuring cup
1 large fine-mesh strainer
1 egg beater
1 soup ladle
1 deep stock pot
1 clean container

Method :

1.  Pick out soybeans and soak in water until soybeans have doubled in size .

2. Drain soybeans and discard soaking water . Rinse soybeans thoroughly and drain well .

3. Put soybeans in a blender and add in 1200ml of water , cover and blend until smooth . ( blend gradually if the blender ‘s capacity is not big enough . )

4. Place strainer in top of the pot and line it with muslim cloth . Pour raw soymilk through the muslim cloth, use an egg beater to stir over and squeeze soymilk out from the muslim cloth by hand ( it’s advisable to squeeze them in batches m the residue is called soy pulp . )

5. Place the pot onto a stove , bring to a boil over medium heat and stirring all the while . Continue boiling for 5 minutes ( I boiled it for 20 ~ 30 minutes ) .

6. Place strainer on top of a clean container , pour in soy milk to remove foam . Alternatively , you can remove foam using a spoon . ( if you are making a sweetened soymilk , add in castor sugar while it’s hot and stir until sugar dissolves . )

 

Tips :
1. Soymilk should be boiled in a pot with bigger capacity as bubbles will rise quickly from time to time . If the bubbles threaten to spill out from the pot  , turn down the heat and put the lid on .Observe and remove the lid when the bubbles disappear .

2. It should continuously stirred to keep it from getting charred .

3. It does not mean the soymilk is ready when bubbles appear . The soymilk must be boiled until the bubbles get smaller and smaller , till they almost completely disappear .

4. Boiling the soymilk for long periods will result in a thicker and tastier soymilk .

 I’m submitting this post to Cook-Your-Books # 16 , hosted by Joyce from Joyce from Kitchen Flavours .