Soy Milk Machine Japan Recipes

SOY MILK

Steps:

• Rinse the soybeans thoroughly with water and soak them overnight in water.
• The next day, discard the water and rinse the soybeans a few times. Remove the soybean skins as much as you can. Drain and set aside.
• In a blender, blend the soybeans in five (5) batches. Add 3 cups of water to each batch of soy beans and blend well.
• Transfer the blended mixture into a big 8-quart stock pot. Repeat the same until all soybeans are blended.
• Bring the mixture to a boil on medium heat. Stir occasionally to avoid burning. As soon as it boils, lower the heat to low and simmer for about 5- 10 minutes or until the soy milk reduces to your desired consistency.
• Turn off the heat once the soy milk is done. Use a cheese cloth or cloth coffee filter (you can get it on Amazon) to filter out the soybean residue. You may use a ladle to press down on the soybean residue to extract all soy milk. Discard the residue.
• Add sugar to taste before serving the soy milk.
• If you like salty soy milk, do not add sugar. You can add fried youtiao or Chinese crullers. Cut them into pieces and add them into the soy milk for a substantial breakfast.

HOMEMADE SOY MILK (WITH SOY MILK MAKER, 豆浆)

Steps:

• Use the soy bean cup that comes with the machine to measure 1 and 1/2 cup dried soy beans. Add into a bowl. Rinse with tap water for 1 to 2 times to remove dust on the surface and drain. Add water to cover the beans at least 1-inch deep.
• (Cook with soaked beans) Soak the beans overnight or for at least 6 hours.
• (Cook with dry beans) Skip the soaking process above and start making the soy milk immediately after rinsing. (*Footnote 1)
• Drain the soaked soy beans and add to the soy milk maker. Add filtered water until it reaches the 1700ml mark.
• Place the lid of the soy maker on and adjust so it's firmly attached. When you plug in the cord, you should hear a beep and the soy maker shows "Keep Warm" on the lid. This means you've set up the machine properly. Choose "soaked beans" and you will hear two beeps. This means the machine has started. Soon after you start the machine, you will hear a loud noise for a few seconds, which means the machine has started to grind the beans while heating up.
• Now your job is done and you can relax. A big jar of freshly made soy milk will be ready in 30 minutes. During that time, you will hear the machine mixing from time to time; the noise is about same level as your blender.
• Once the soy milk is done, the machine will beep for 1 minute and automatically switch to "keep warm" for an hour. Please note, you should not leave the hot soy milk in the machine for more than 4 hours.
• Place the fine mesh over the jar that comes with the machine (*Footnote 2). Pour the soy milk into the jar to remove the soy pulp. You can use a small spoon to stir and press the soy pulp, so it speeds up the process and lets the milk drain thoroughly.
• Now the soy milk is ready to drink. You can enjoy it hot or cold. My favorite sweetener is agave nectar or maple syrup. If you feel the bean flavor is too strong, adding one to two drops of vanilla extract will even it out a bit.
• To store the milk, let it cool to room temperature, then transfer to airtight jars. Store in the fridge for 3 to 4 days.

SOY MILK

Steps:

• Start by soaking the soybeans for six hours or overnight. * During this time the soybeans will expand to 2-3x their size.
• Once they are soaked you can then optionally peel the beans. This isn't 100% necessary, although it will help to blend smoother homemade soy milk and only adds a couple of extra minutes of prep time to the recipe. After soaking the beans, the skins will come off very easily.
• Add the soaked beans into a high-speed processor/blender for just 10-15 seconds to break down the seeds slightly.
• Add the water and blend again until smooth and creamy.
• You then do an initial strain into a large pot. This will reduce the risk of any of the beans burning to the bottom of the pot while you heat it. However, I simply transfer the entire mixture into the pot and bring to a boil over medium heat, stirring often.
• When the mixture starts boiling, continue to cook for 3-4 minutes. While boiling, remove the foam that starts floating on top. You want to try and skim as much of this foam as you can.
• Reduce the heat and simmer for 15-20 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pan.
• Turn the heat off and leave to cool down for a few minutes. Then pour the milky liquid in a bowl through a nut milk bag.
• Squeeze or press down the nut milk bag so all the liquid drains into the bowl. This can then be transferred to a bottle. Store your homemade soy milk in the fridge for 3-5 days. If it begins to smell/taste sour then it is past its best.
• You can also freeze soy milk for 3-6 months. However, this can slightly affect the texture of the milk (although not the nutrition).

SOY MILK

Steps:

• 1.Clean whole soy beans and soak for 4-8 hours. Steam for about 15 minutes.
• 2.Drain soy beans and let cool.
• 3.Measure 1½ cups of cooked beans. Place beans, sugar, and water into the Vitamix container in the order listed and secure lid.
• 4.Select Variable 1.
• 5.Turn machine on and slowly increase to Variable 10, then to High.
• 6.Blend for 1½ minutes until smooth.
• To obtain a commercial style soy milk, strain through a filtration bag. Flavor soy milk with ½ teaspoon table salt and ½ teaspoon pure vanilla extract or sweeten to taste with your favorite sweetener. Store extra soaked and steamed beans in the refrigerator for a few days or freeze in their cooking liquid for longer storage.

HOMEMADE SOY MILK

Steps:

• Soak the beans:
• Put the dried beans in a colander and rinse under tap water to remove any surface dirt. Transfer the beans to a bowl. Add water to cover by 2 to 3 inches, then set aside to soak at room temperature. The soaking time varies by season, and below is a rough estimate of the time required depending on the air temperature:
• 80°F: 8 hours 70°F: 10 hours 60°F: 13½ hours 50°F: 17½ hours
• Test the beans to determine their readiness. Squeeze one between your fingertips and it should split apart into two long halves. The beans are sufficiently soaked if the surfaces of the halves are flat with an even buttercup yellow color and if you can easily break one of the halves crosswise. If the surfaces are concave and/or darker in the middle than at the edge, and if halves bend in a rubbery manner, soak longer. Adequately soaked beans are easier to grind. Drain and rinse the soaked beans in a colander.
• Note: It is possible, but not easy, to oversoak the beans. If you see bubbles or foam on the surface, discard the water, then use the beans. Each 6 ounces of dried beans weighs about 14 ounces (and measures about 2¼ cups) after soaking.
• DO AHEAD: When soaking the beans in advance, transfer the drained beans to an airtight container and refrigerate for up to 5 days; discard or keep the soaking water refrigerated in a separate container, if you like. Refrigerating the beans in the soaking liquid is fine for 2 days; beyond that, the flavor may be compromised. If the beans look suspect, rinse them before using; throw out the soaking liquid if it smells funky. Regardless, return both beans and liquid to room temperature before proceeding. Soaked soybeans can be frozen but the soy milk and tofu produced from them are not as superlative as those produced from soaked, unfrozen beans.
• Render the soy milk:
• Set up your soy milk making equipment. For the straining station, put a 3- or 4-quart pot in the sink and place the colander (or mesh strainer) inside it. Put the soy milk pressing cloth (thin unbleached muslin works well) in the colander, letting its edges drape over the rim. Have your pressing tool (a potato masher is what I use) nearby. If you don't have muslin, a nut milk bag could be substituted.
• Put a 5-quart pot (nonstick is great for easy cleanup!) on the stove. Kickstart the cooking process by heating 3 cups of water in the pot over high or medium-high heat. If the water comes to a boil before you've ground all the beans, lower the heat and cover the pot; raise the heat once you've added the ground beans.
• Meanwhile, use a blender to grind the soybeans with 2 cups of water. Run the blender on the highest speed for 1 to 2 minutes to yield a thick, smooth, ivory white puree - a beany milkshake. (If you scale up this recipe, grind in several batches. To rinse out the blender container, add ½ cup of water and run the blender for 10 to 15 seconds. Pour into the larger pot and scrape out any residual bits.
• Cook the soybean mixture, stirring the bottom frequently with a wooden spatula to avoid scorching, until frothy foam forms and begins to rise, 3 to 6 minutes. This can suddenly sneak up on you, so monitor the pot. Look for a very thick layer of foam that resembles softly whipped egg whites. When you see the foam rise like a beer head, turn off the heat and remove the pot from the heat to prevent boiling over. Stir the pot a few times and wait for the foam to deflate a bit.
• To strain out the milk, pour the hot mixture into the pressing cloth, pausing when the colander is full and waiting for the milk to pass through before adding more from the larger pot. Scrape out any soybeans remaining in the pot.
• Gather up the pressing cloth and twist it closed into a sack. It will be hot; it's fine to wait a few minutes for the contents to cool slightly. Use your pressing tool to mash the sack against the colander and extract more soy milk.
• Extract additional milk via a second pressing. Open up the pressing cloth and spread the solids (lees) out. Add ½ cup of water to the lees; stir to combine into a polenta-like mixture. If the lees are still steaming hot, let them cool for 3 to 5 minutes. When you are able, twist the cloth closed and wring out more soy milk. Open up the pressing cloth, and transfer the soft white lees to a bowl. Let cool before using, refrigerating or discarding. Remove the colander and pressing cloth to reveal the soy milk in the smaller pot.
• Recook the soy milk:
• Soybean protein needs to be cooked for a certain amount of time to ensure that it is fully digestible. Bring the smaller pot of soy milk to a gentle simmer over medium-high or high heat, stirring the bottom frequently with a wooden spatula. When bubbles percolate at the surface, lower the heat slightly to maintain that pace of gentle cooking for 5 minutes, minding the pot and stirring. If a light film forms at the top, remove it (eat it with a bit of soy sauce as a super delicate fresh tofu skin!). Should the milk scorch, your tofu will have a certain rustic smoky taste, as if it were made over a wood fire. After this second cooking, the soy milk is ready to be used for cooking or drinking. Enjoy warm or chilled.
• To quickly cool the soy milk, I move the pot to a cool burner, blast the exhaust and occasionally stir the pot for about 15 minutes to aerate and prevent a skin from forming; then I transfer the milk to Mason jars to store. You can leave the pot unattended to cool, but the hot milk will form a skin, which is delicious.
• NOTE: Don't discard the crumbly soft lees from the pressing cloth after you've wring out all the soy milk! What you may consider the dregs is a valuable food source. Called dou fu zha or xue hua cai, okara, and biji in Mandarin, Japanese, and Korean, respectively, the lees are loaded with dietary fiber and nutrients. The lees can be refrigerated for up to 1 week or frozen for several months; thaw it at room temperature or in the refrigerator before using. Add some to a Korean hot pot, and you'll thicken it into a creamy chowderlike consistency. Season and sauté them with vegetables for unohana, an old-fashioned Japanese favorite. Or bake cookies or make doughnuts with okara for a modern hybrid twist. Lees can also be used as a meat extender for dishes from many different cuisines.