Author Topic: Soy Milk from Aileen Sforcina's Rainbow Recipes  (Read 3044 times)

Offline judydawn

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Soy Milk from Aileen Sforcina's Rainbow Recipes
« on: January 19, 2012, 06:21:18 am »
With permission from the author here is Aileen's recipe.  Thank you Aileen.

100g dry soy beans, soaked overnight and drained
1 litre water
Sweetener to taste (raw sugar/honey/maple syrup/malt)
1 tbspn whole barley grain, dextrinized
1 tsp macadamia oil (optional - makes a creamier milk)
Vanilla to taste (optional)
Pinch of sea salt

Place barley grain into dry TM bowl and dextrinise (toast) at 100oC for 3 mins on reverse + soft speed.
Grind dextrinised barley grain to flour for 20 sec/speed 9.
Add remaining ingredients to TM bowl with barley flour.
Pulverise for 1 minute on speed 9.
Cook for 10 mins/90oC/speed 4.
Strainb soy milk into storage jug through fine strainer lined with muslin cloth (reserve soy bean pulp for use in soy oat waffles)
Add salt and sweetener of your choice and refrigerate.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.