• Ling Chiu

Soy Milk Using a Slow Juicer


We have recently purchased a new kitchen toy in our house to feed ourselves with freshly squeezed fruit, and more importantly, fresh soy milk! Any new toy in the kitchen has several considerations, price, how often will you use it, and where will you store it? I live in an apartment, and one of the best items I have purchased is my Kenwood Titanium Chef Mixer. It comes with various attachments; however, the slow juicer is an additional purchase, which saves a tremendous amount of space compared if I had to buy the standalone machine.

I am unfortunate to possess a typical Asian issue, lactose intolerance, which means I have not enjoyed cow's milk from a young age. But for some reason, the baby boomer generation all believed you must drink milk to get all your calcium needs. Needless to say, my body was not happy for a long time, which was even worse when my mother heated the milk in the microwave.


Soy milk is an excellent alternative to cow's milk; it is vegan and easy to make. I have tried various store-bought soy milk, but it always seemed too watery or too sweet to my liking. The traditional way of making soy milk with a blender or centrifugal juicer produces the same results as a slow juicer, but with two key differences. One, the fibers and cells are grounded together and release more of the beneficial nutrients. Two, when pushing the soybeans through a cheesecloth, it is easier as the majority of the pulp is pushed out separately.


Ingredients:

- 300g Soybeans (ensure you get the correct soybeans that do not have the black eyes, which are actually used to make soy oil or planted for feeding livestock)

- 2L filtered water

- Sugar (depending on preference)


Tools used:

- Kenwood Slow Juicer

- Mixing Bowl (with a pouring spout)

- Measuring jugs

- Pressure Cooker

- Sieve

- Cheesecloth (We have sewn the cheesecloth into a bag)

- Storage bottle(s)


Steps:

  1. Soak the soybeans in water, double in volume, overnight. The soybeans will swell to around 2 or 3 times its size.

  2. Juice the soybeans in the slow juicer and gradually pour water until no more water is left. Tip: prepare the 2L of water before juicing as the process is relatively quick.

  3. Filter the soy milk through a sieve first into a mixing bowl. This step will collect the larger remaining pulp.

  4. From the mixing bowl, pour the soy milk through the cheesecloth into the pressure cooker bowl.

  5. Using an automatic pressure cooker, place the freshly squeezed soy milk and cook. Alternatively, you can boil the soy milk on low-medium heat, but remember to continually stir to avoid burning the soy milk.

  6. Once the soy milk has cooked, let it cool for 30 minutes and decant into a bottle. There will be a layer of soy milk skin, which you can eat or discard this if it is not to your liking.

  7. You can add sugar as desired.



I used to use my Soda stream bottles to store the soy milk, but I found it extremely difficult to wash the bottles thoroughly. Thus, I went to purchase glass jars with a mouth large enough to allow me to place my hand and a sponge. A small detail, but it has been a game-changer ever since! Furthermore, I have bought smaller bottles to store them separately as in my household, some people like sugar in their soy milk and others don't, so this is the perfect way to cater to all. Not to mention, it makes it easier to grab a bottle on the go, considering the business of our lifestyles is today. Oh yes, I also use the same bottles to store juices too. Space is an issue in an apartment so it's important to be just as space-conscious!





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