Ways of making soy milk

Compared with tempeh and tofu making, the manufacture of soy milk a lot easier. This product can be made with the technology and equipment is very simple and requires no special skills. Therefore, this product can be made in the scale of households for their own needs. In summary, the way of making soy milk is as follows.

1. Wash the soybeans until they are clean of any debris and then soak it in boiling water that has been supplemented with 0.05% sodium bicarbonate. Poaching is done until soy soft (about 15 minutes).

2. Soybean cooled, peeled milled with a blender, and dicapur with hot water (and water ratio is 1:8 soybean) to form crushed soybean slurry resembles fine. The result is then filtered. Number of water added will affect the final product protein content.

3. The milk is obtained and then added with sugar. The amount of sugar added rekitar usually 5-7% by weight of the milk so that it can increase the value of energy and give it a little sweet. For more interesting tastes of children, the addition of sugar can be increased up to 10% for taste sweeter. In addition to sugar, can also add a sense of power (such as vanilla, cocoa, and pandan leaf) to cover the unpleasant odor.

4. Milk is then sterilized (heated) subs 15 minutes, stirring constantly to avoid burning and prevent the color brown. In hot conditions, soy milk is immediately bottled, canned, or put into sterile boxes of cardboard. Soy milk can be drunk directly, such as fresh milk, stored in the refrigerator, and made yogurt. How to make it similar to making yogurt from cows milk, but skim milk added to increase viscosity, aroma, acidity, protein, and reduces unpleasant odors.