Taiwan is two hundred and twelve times smaller than Aussie land, but both countries share nearly identical population, this explain why Taiwanese people drink lots soy milk instead of cow juice, eat more piggy and chick meat than beef and lamb.
Ingredients:
1. soya beans 350g
2. water (see the notes)
Preparation:
Step 1 - Soak soya beans
Soak your soya beans in a large bowl at least 3 hours (if room temperature is around 26-30 degrees Celsius), in winter time preferable 6-8 hours or overnight.
Step 2 - Grinding the beans
Drain and rinse the beans. With ratio 1:1 of beans and water in a blender, blend for a few minutes until it makes a slurry.
Step 3 - strain the bean slurry
Strain the slurry one cup at a time through a cheesecloth in a large saucepan (it would take about 4-5 times, each time unwrap the cloth and remove the okara before goes again), softly squeeze the cloth as much of the slurry is extracted as possible. Repeat the strain stage, but the second time will be a lot easier and smoother.
Nagging PDD:
*Before get started soaking the beans, spend 5 minutes to pick out all the bad beans (some could be discolour or rotten, bad beans are mainly colour in purple or dark brown).
*Using a bigger bowl to soak the beans as after soaked beans are 3-4 size bigger than original ones, and water should be twice higher than the beans for fully covered.
*Cheesecloth can be substituted with medical gauze/bandage, but at the second time straining ideally is to overlap the bandage, the result of that is to get more smooth taste of milk.
*Okara is soy pulp. It can be used for dish washing, and to get rid of the smelly blender (after making milk shake and smoothies for a while, there always is a smell in the blender). Love the Earth!
----- To be continued -----
