This is a great recipe for homemade soy milk that should be used for Cold Tofu and Warm Tofu recipe at New York Citys En Japanese Brasserie. Source: Martha Stewart Show, April 2008. Makes about 8 cups. Ingredients: 1 kilogram of dried, peeled soybeans. Instructions: 1. Place the soybeans in a very large bowl. Add enough water so that the water-to-soybean ratio is 2-1; let the soybeans soak overnight at room temperature. 2. Drain the soybeans. In batches, transfer the soybeans to a blender. Add enough water to the blender so that the water-to-soybean ratio is 1-1; blend until smooth. Transfer the purified soybeans to the large bowl. Repeat the process with the remaining soybeans and water. 3. Place 6 1/2 cups of water in a large pot and bring to a boil over high heat. Stir the soybean mixture using a kibera or wooden spoon. Bring the mixture to the pot and immediately remove from heat. 4. Perform a fine mesh strainer that is placed with a large bowl with a cheese grater. Pour the soybean mixture into the lined strainer; let stand until cooled. 5. Squeeze the remaining soy milk through the cheese grater; discard the cheesecake and all remaining solids.
Bryce
27.04.2023 @ 08:16
This is a great recipe for homemade soy milk that should be used for Cold Tofu and Warm Tofu recipe at New York Citys En Japanese Brasserie. Source: Martha Stewart Show, April 2008. Makes about 8 cups. Ingredients: 1 kilogram of dried, peeled soybeans. Instructions: 1. Place the soybeans in a very large bowl. Add enough water so that the water-to-soybean ratio is 2-1; let the soybeans soak overnight at room temperature. 2. Drain the soybeans. In batches, transfer the soybeans to a blender. Add enough water to the blender so that the water-to-soybean ratio is 1-1; blend until smooth. Transfer the purified soybeans to the large bowl. Repeat the process with the remaining soybeans and water. 3. Place 6 1/2 cups of water in a large pot and bring to a boil over high heat. Stir the soybean mixture using a kibera or wooden spoon. Bring the mixture to the pot and immediately remove from heat. 4. Perform a fine mesh strainer that is placed with a large bowl with a cheese grater. Pour the soybean mixture into the lined strainer; let stand until cooled. 5. Squeeze the remaining soy milk through the cheese grater; discard the cheesecake and all remaining solids.