The milk and the soy cream that are found in commerce is almost always added by other elements that make them unsuitable for cooking, we can prepare also at home with ease and saving, these are the recipes that I prefer:
SOY MILK OR LEGUMES
- 150 g yellow soy beans
- 1.5 l of water
How to prepare soy milk
Soak the soy beans 24 hours at room temperature.
Drain, rinse and pour into a saucepan with 1.5 liters of water.
Bring to a boil and cook for 20 minutes.
Blend the beans.
A colander lined with a cloth that serves as a filter, place the colander in a larger container where it will run off the milk, wring the cloth. The milk is ready.
The pulp of soy beans that remains in the cloth is called okara, and can be used to prepare pancakes, meatballs, bread, cakes and biscuits. It is preserved in the refrigerator for 3 days, in the freezer for 3 months and can also be dried.
CREAM OF SOYBEAN
- 100 ml of soy milk
- 180 ml of corn oil
How to prepare cream
Pour oil and soy milk in a tall, narrow container.
Insert the immersion blender and blend until desired consistency.
Transfer the cream plant in a container, cover with plastic wrap and chill in the refrigerator at least an hour.