Last week’s snack project involved making soy milk using a soy milk maker, so I’d like to share the process.
First, it starts with soy beans, ideally the non-GMO kind. Not sure about the GMO-factor of these, because I asked a relative to get them for me on a trip.
The beans are soaked in water overnight to soften them up for the grinding. Once fully hydrated, I also removed the plastic-like skin on the beans. I was told that removing the skin makes the uric acid level of the soy beans lower, though I haven’t done enough reading to confirm that. I don’t mind, since the skin is being tossed out on to the garden to use as a fertilizer.
There’s this nifty little gadget that looks like a more complicated version of the electric kettle, and it can make nut/bean milk and tofu. It has a pitcher that has to be filled with a liter of water. Then the beans are poured through a chute in the back and into a grinding chamber. Once the machine is started, the water boils and the beans are ground. Through a series of boils and stops, the ground beans get to infuse in water. Voila, soy milk in 30 minutes!
On that note, does anyone know where I can get organic soy beans locally?