The value of the soy bean in preparing a dairy milk substitute in the western world was discovered in the early 1930s, but soy milk has only recently been re-discovered and marketed in some countries. If you cannot obtain the milk in canned, frozen or powdered form, it can easily be made at home. The recipe for Soy Concentrate will form the basis for milk and cream.
SOY CONCENTRATE
3 c soaked raw soy beans (warm, not frozen)
4 c boiling water
Blend beans in boiling water till very fine. (If your blender cannot handle boiling water, use hot water). Pour into a fine-mesh cloth and let drain into a bowl. Meanwhile blend another batch and repeat procedure. Squeeze through cloth and turn pulp left in the cloth out into a separate bowl, add 2 cups cold water for every batch (= 2 c cold to 4 c boiling water used), mix well and return pulp to cloth and squeeze out as much fluid as possible. Discard the left-over dry pulp and boil the concentrated milk, stirring constantly for 10 min. (to prevent burning) or 5 min. in microwave. Watch carefully – it boils over easily! Some soy bean recipes in the literature leave out this final cooking procedure, but raw soy beans contain secondary compounds, which are destroyed during cooking. Some people react negatively (especially children) if the concentrate is not cooked. The Soy concentrate may be used in the concentrated form in various dishes, but has to be converted to soy milk for breakfast cereals etc.
1 c dried beans (150 g) = 2,5 c soaked = 850 ml soy concentrate = about 4 cups
SOY MILK
350 ml Soy Concentrate (about 1 part) 650 ml water (about 2 parts)
1 T honey
¼ t salt
few drops natural vanilla or coconut flavouring
Blend all ingredients well together. Soy milk can be fortified with vitamin B-12 and vitamin D by dissolving one tablet in hot water and blending with the milk.
NUT MILK
1 c almonds or macadamias (or _ c cashews) 2-3 c water
1 T honey/or a few dates pinch of salt
natural vanilla
Blend nuts and water till smooth, then add enough water to make a total of 1 litre milk. For drinking purposes the milk can be strained through a fine-mesh cloth and returned to blender to blend in the rest of the ingredients. Use the left-over pulp in porridges, puddings breads or even in savoury patties. For milk on breakfast cereals the straining may be omitted and when using
cashew nuts the milk will be fine enough to drink without straining.
COCONUT MILK
1 c shredded coconut
2 c boiling water
2 dates (or 1T honey) 2 pinches salt
Blend all ingredients well for a few minutes. Add ice cubes and cold water to make 1 litre. Strain or use as is.
SESAME MILK
½ c sesame seeds 4 c water
¼ t salt
few drops of natural vanilla sweetener (honey, raw sugar or dates)
Blend all ingredients well for a few minutes and strain.
MILK SHAKES
Give yourself a treat! Blend soy, nut, sesame or coconut milk with ripe banana, strawberries, apricots or any other favourite fruit. For children this is a good way to get them to enjoy milks other than cow’s milk.
SWEET SOY CREAM
1 c Soy Concentrate (chilled) 1 T honey
pinch of salt
few drops of natural vanilla about ¼ t of lemon juice
Blend first 4 ingredients well, then, blending slowly, add lemon juice to thicken. Stop blending immediately and chill. Use on puddings, fruit salad, especially good on warm apple pie.
SOUR SOY CREAM
(good on baked potatoes, even as salad dressing)
1 c Soy Concentrate (chilled)
¼ t salt
1 small clove garlic
2 t lemon juice chopped parsley
Blend first 3 ingredients very well. While still blending slowly, add lemon juice to thicken. Don’t blend too long, since this will reverse the thickening process. Stir in chopped parsley or other fresh garden herbs.
SWEET NUT CREAM
Use the ingredients as given for Nut Milk but use only enough water to cover the nuts in the blender and do not strain. Blend till very smooth and serve on desserts, such as Carob Millet Pudding, Rich Fruit Cake or apple pie. Cashew nuts or macadamia nuts make excellent nut creams.