Homemade Soya Milk 200g dried soya beans 375ml water 6 pandan leaves, knotted 1/8 tsp salt Sugar syrup 50ml water 50ml sugar Put both on sauce pan on low heat until dissolved. Soak soya beans in water for 5 hrs. Blend with part of 1 liter water. Use pulse mode. Then blend at full speed for 1.5 mins. Pour mixture into non stick pot and add in remaining of water. Add in pandan leaves. Remove the foam. Simmer for 25 mins. Stir frequently. Add in 1/8 tsp salt. Filter mixture using muslin cloth. Gently squeeze.
Thanks for writing out all the ingredients and steps here. Just an additional note here, the total amount of water for boiling the blended soya beans is 2 litres.
soy milk is the easiest drink to make! I suggest filter the remaining pulp BEFORE boiling, it will make your life much easy as you can squeeze as hard as you want and you do not have to worry about boiling spills or buying a bigger pot. I make mine without adding anything else, it's rich as is :)
Are you serious to remove it before boiling? Yes it might make the job easier but you are losing all the nutrients from the pulp!! Just follow what they do for thousands of years and don't change to make it less healthy and waste most of the soya. 🤦
I am tired of having to make soy snacks right after making soy milk so I think I'll purchase the dehydrator for drying the pulp for storage... or just toss it out into the garden. Soy pulp has to be mixed with a fair amount of starches or grains to make tender snacks.
a bit late but it's essentially a protein-rich food called okara that can be used to cook a variety of things, or if you have plants you can use them as fertiliser, happy cooking!
Please be responsible and inform people to make sure the soy milk gets boiled to 100C to remove toxin. Many people will follow your recipe not knowing what simmering means and simply heat their soy milk to the point where they only see some bubbles or steam. How many lives (health and lifespan) have you been taking away with your irresponsible video?
@@DP-zd8fr An easy search on wikipedia/google will get those interested the answer. Trypsin inhibitor is heat labile, therefore by exposing these foods to heat, the trypsin inhibitor is removed and the food subsequently becomes safe to eat. Boiling soybeans for 14 minutes inactivates about 80% of the inhibitor, and for 30 minutes, about 90%. A trypsin inhibitor (TI) is a protein and a type of serine protease inhibitor (serpin) that reduces the biological activity of trypsin by controlling the activation and catalytic reactions of proteins.[1] Trypsin is an enzyme involved in the breakdown of many different proteins, primarily as part of digestion in humans and other animals such as monogastrics and young ruminants. When trypsin inhibitor is consumed it acts as an irreversible and competitive substrate.[2] It competes with proteins to bind to trypsin and therefore renders it unavailable to bind with proteins for the digestion process.[1] As a result, protease inhibitors that interfere with digestion activity have an antinutritional effect. Therefore, trypsin inhibitor is considered an anti-nutritional factor or ANF.[3] Additionally, trypsin inhibitor partially interferes with chymotrypsin function.
Homemade Soya Milk
200g dried soya beans
375ml water
6 pandan leaves, knotted
1/8 tsp salt
Sugar syrup
50ml water
50ml sugar
Put both on sauce pan on low heat until dissolved.
Soak soya beans in water for 5 hrs.
Blend with part of 1 liter water. Use pulse mode. Then blend at full speed for 1.5 mins.
Pour mixture into non stick pot and add in remaining of water.
Add in pandan leaves.
Remove the foam.
Simmer for 25 mins. Stir frequently.
Add in 1/8 tsp salt.
Filter mixture using muslin cloth.
Gently squeeze.
Thanks for writing out all the ingredients and steps here. Just an additional note here, the total amount of water for boiling the blended soya beans is 2 litres.
Excellent. I love the taste. It has a far more delicious taste than from the shop-served soya milk. Thanks!
soy milk is the easiest drink to make! I suggest filter the remaining pulp BEFORE boiling, it will make your life much easy as you can squeeze as hard as you want and you do not have to worry about boiling spills or buying a bigger pot. I make mine without adding anything else, it's rich as is :)
Are you serious to remove it before boiling?
Yes it might make the job easier but you are losing all the nutrients from the pulp!!
Just follow what they do for thousands of years and don't change to make it less healthy and waste most of the soya. 🤦
Thank you for sharing! Now i can make my own at home. I did add a tiny bit of salt for that more "lemak" taste. No bitter taste. Delicious!
Can we use it in tea ?
Thanks. Can pandan leaves be omitted, as it is not available here in mauritius?
That colour ! Woww , thanks for the recipe
good day ma'am can i ask permission to use your video to put on our capstone project ? thank you
Going to make this today
I am tired of having to make soy snacks right after making soy milk so I think I'll purchase the dehydrator for drying the pulp for storage... or just toss it out into the garden.
Soy pulp has to be mixed with a fair amount of starches or grains to make tender snacks.
Thanks for your tow Huey demo. Appreciate you can provide recipe for the ingredient. My overseas daughter need the recipe. Thanks & regards
Great explanation!! One qn though, if I store soymilk in the fridge, is it okay to reheat it, cos ive read that soymilk does not react well to heat
?
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@@nataliedramani4022 Oh, is that what happens when you reheat it?
Tnx 4 sharing, learnt something new.
Thank you
didn’t expect this to have such a sick music track 😮
Thanks for sharing this recipe 🌈
Pls someone help mind has a sour taste and separate into two sections when allowed to cool , what should possibly cause it ?
Thanks
Interested
May I know the shelf life?
Hi! How long did you boil the soy milk?
So... What do you do with the beans after extracting the milk?
a bit late but it's essentially a protein-rich food called okara that can be used to cook a variety of things, or if you have plants you can use them as fertiliser, happy cooking!
Pandan leaves 🤔??
Are the pandan leaves optional? Does it give the milk extra-flavour?
Mild flavour and better smell and of course it's optional
How many days can store if put in fridge?
Some people say 3-4 days, but my soymilk stayed fresh for at least 7 days. Maybe it is because I store it in a mason jar in the fridge.
Whats is pandan leaves
You can use dates instead of sugar
Why did you add Salt?
Oh no I have my soybean boiling in whole form after soaking. BRB I'm gonna blend it now 😮
How did it turn out?
Nice
220th like and 10ry comment, btw thank you for the tutorial to make Soya Milk !
Ma'am ok lang po ba ma over na babad
Please can you add the sugar into it when is on fire
This is my chem project
Wow beautiful ❤❤
we drink without sugar in japan
Bakit po kata biglang lumapot ung ginawa kung soya milk kunabukasan?
❤
Wenaak ini aslinya
When did this became news
🎉
🥰
If you save the liquid, why you need to take out the skin. Thank you.
Mine turn soya
My favotite drink breakfast , until someone told me be careful consuming too much Soya milk and too often. it will make you impotent
impotent kee?😮
It's a myth as soya doesn't contain estrogen but phytoestrogens
Thank you for the recipe.. this is a
Lot of soya milk! Haha
Get real and buy a soymilk maker, will make life so much easier and lasts for years
Thoroughly spoilt by that damn noise in the background. :(
Hindi binalatan ? 😅
Please ma
Bad recipe, HORRIFIC WASTE OF ENERGY
Use a PRESSURE COOKER.
Please be responsible and inform people to make sure the soy milk gets boiled to 100C to remove toxin. Many people will follow your recipe not knowing what simmering means and simply heat their soy milk to the point where they only see some bubbles or steam. How many lives (health and lifespan) have you been taking away with your irresponsible video?
Can you also be responsible enough to explain what toxins you are talking about? How many minds have you confused with your vagueness?
@@DP-zd8fr An easy search on wikipedia/google will get those interested the answer.
Trypsin inhibitor is heat labile, therefore by exposing these foods to heat, the trypsin inhibitor is removed and the food subsequently becomes safe to eat. Boiling soybeans for 14 minutes inactivates about 80% of the inhibitor, and for 30 minutes, about 90%.
A trypsin inhibitor (TI) is a protein and a type of serine protease inhibitor (serpin) that reduces the biological activity of trypsin by controlling the activation and catalytic reactions of proteins.[1] Trypsin is an enzyme involved in the breakdown of many different proteins, primarily as part of digestion in humans and other animals such as monogastrics and young ruminants. When trypsin inhibitor is consumed it acts as an irreversible and competitive substrate.[2]
It competes with proteins to bind to trypsin and therefore renders it unavailable to bind with proteins for the digestion process.[1] As a result, protease inhibitors that interfere with digestion activity have an antinutritional effect. Therefore, trypsin inhibitor is considered an anti-nutritional factor or ANF.[3] Additionally, trypsin inhibitor partially interferes with chymotrypsin function.
When u taste it not right, u naturally will know it is still raw, n of coz, u will make sure it is fully boiled.
Thanks