Still observing the milk week, I decided to share the Soya milk recipe. Enjoy!
Ingredient: 1/2cup soya beans , water (as required to make the slurry) and sugar (if preferred).
Put a clean 1/2cup of soya beans into a bowl, place under a running water. Remove debris or damaged beans.
Soak the beans overnight, drain out the water and grind in a blender with just enough water to cover them until it makes a slurry. Pour the slurry into a pot which must have been placed on fire. Add 1 quart of water bring the slurry to boil, stirring constantly.
Turn down the heat to simmer for 15 to 20 minutes. Keep stirring.
Remove from heat and filter the slurry with a cheese cloth or linen towel, saving the liquid in a bowl has you sieve.
That is the SOYA MILK sugar should be added once the slurry has been sieved.
The leftover I.e the chaff from the strained milk is called OKARA .
There are many recipe’s that call for OKARA, so save it for later use but it is your choice.
Note: The SOYA MILK should be refrigerated.