Costs Less than
to Make Soy Milk
Dr. Ben Kim
to popular belief, soy can be a healthy food choice for the masses.
In Korea and Japan, most households enjoy soy in many forms daily.
The key is knowing how to prepare it for optimal digestion and nutritional
never made your own soy milk, I highly recommend that you give it
a try. Freshly made soy milk provides flavor and richness that I've
yet to find in any store-bought variety. Plus, when you make your
own, you can have an entire pitcher of rich, creamy soy milk for about
you'll need to find dry soybeans, which are available at most grocery
stores in the section that houses dry beans and lentils.
900-gram bag costs about two dollars at our local grocery store, and
as you'll see, just one cup of dry beans produces a generous four
to five cups of fresh soy milk.
a close look at dry soybeans:
cup of dry soy beans to a large bowl, give them a rinse, then allow
beans to soak in plenty of water for six hours.
soaking for six hours, drain water and transfer beans along with enough
fresh water to cook beans for 15 minutes to a large pot. Use the largest
pot you have, as boiling soybeans produces quite a lot of bubbles.
Be precise with the 15 minute mark - this is 15 minutes of actual
boiling time, no more or less, as the goal is to cook the beans, but
to minimize sapping of nutritional content. Keep the pot covered while
your beans are boiling, and only remove lid briefly to blow away bubbles
test a soybean - it should taste cooked, but still have a nice crunch.
finished boiling, use a strainer to transfer cooked soybeans to a
bowl in the sink. Cover beans with fresh water and gently "roll" them
between your hands to remove their translucent skins.
easily separate the thin translucent skins from the soybeans by slowly
pouring off the skins and water into a strainer.
cooked, skinless soybeans to your blender.
blender is large enough, add four cups of fresh water. If your blender
can't take four cups of water comfortably, then add just two cups
for at least a minute on high, or as long as it takes to transform
your beans and water into soy milk - it should end up looking something
your soy milk a smooth quality, pour it through a strainer into a
large container or bowl. You'll need to use a spoon to help assist
this filtration process. If you used only two cups of water in the
blender, this is where you can gradually add two more cups of water
as you filter your soy milk.
you'll be left with some soy paste, which you can add to Korean
pancakes (bin dae duk), or even to smoothies for extra
- freshly made soy milk:
you have a taste of fresh soy milk, I think you'll agree that store-bought
varieties don't do justice to real soy flavor. When served cold, it's
absolutely delicious without a single additive, though you can always
add your own vanilla for a little boost of love.
huge bonus: Once you have chilled soy milk, you can easily make an
authentic Korean dish: Kohng Gook Soo, Korean for "bean soup,"
made by combining seasoned chilled soy milk with freshly cooked noodles
plus your favorite vegetables. This is a summertime favorite in Korea,
perfect for cooling your body down and satisfying the heartiest of
combine freshly cooked noodles (al dente is best) with any vegetables
you feel like (julienned carrots and diced green onions are an excellent
combination). Be sure to give your noodles a good rinse with running
cold water in a strainer before you serve them.
your chilled soy milk by adding sea salt, to taste. Then add a generous
amount of chilled seasoned soy milk to your noodles.
enjoy kohng gook soo by taking a good sip of the broth with
every mouthful of noodles and vegetables.
give fresh soy milk and this Korean noodle dish a try, please let
us know what you think via the comments section below.
note that you should keep your fresh soy milk refrigerated and use
it up within 2 to 3 days. Give your soy milk a good shake before each
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