Basic Soy Milk Recipe
Here's the recipe for how to make soy milk at home, follow these instructions. Fill the provided 80g-measuring cup supplied with your soymilk maker with quality soybeans. Rinse the soybeans using a strainer or collander then soak in water for 6 -12 hours (optional). Drain the soak water and rinse again. Add water to the soy milk maker pitcher until it is between the fill lines. Making sure the filter basket is attached securely, place the machine head onto the pitcher. Pour the beans into the QT400 soy milk maker through the chute in the top of the machine. Plug the machine into a 110V outlet. Select either "dry beans" or "soaked beans" and press "start/stop". Your soy milk will be ready in 14-20 minutes. Read this article for more information.
Rice or Almond Milk
Using the provided 80g-measuring cup supplied with your soymilk maker, add 50g soybeans and 30g to 40g rice or almonds. Process as usual.
Flavored Soymilk
To each cup of soy milk, add a sweetener of your choice and one of your favorite flavorings:
1 tsp. vanilla
2 tsp. chocolate syrup
5 tsp. cappuccino powder mix
1/8 tsp. stevia (an herbal sweetener with no calories and a zero glycemic index)
Cranberry-Raspberry Smoothie
2 cups soy milk
1 tsp. vanilla extract
½ cup frozen cranberry juice concentrate
¾ cup frozen raspberries
Mix ingredients in blender until smooth. Serve immediately or refrigerate. Shake well before serving. Serves 3.
French Toast
2 cups soy milk
2 tsp. vanilla
½ tsp. nutmeg
2 tbs. okara
8 slices bread
butter, soy margarine or vegetable oil
In large bowl, whisk together soymilk, seasonings and okara. Grease skillet and bring to low heat for several minutes. Dip a slice of bread into the mixture and immediately transfer to skillet. Cook until browned, turn and cook until browned. Repeat with remaining slices. Serve with syrup, applesauce, or fruit.
Whole Wheat Bread
2 cups whole wheat flour
½ cup okara
½ cup unbleached flour
1 tbs. vital wheat gluten (optional, makes the loaf lighter)
1 ½ tbs. butter (apple sauce may be substituted)
3 tbs. molasses, brown sugar, or sugar
1 ¼ tsp. salt
2 tsp. yeast
1 ¼ cup soy milk
Using okara in this recipe increases the fiber and protein content while giving a lighter loaf than 100% whole wheat. Measure dry ingredients, except the yeast, and butter into a bowl. Pour the soymilk into your bread machine’s bread case. Add the butter and dry ingredients and make a depression for the yeast. Add the yeast and cover. Place the case into the machine and use the whole-wheat cycle. Carefully measure the yeast, sugar, flours, and soymilk – these will determine the size and lightness of the loaf; too much liquid will cause it collapse. Skipping the wheat gluten will give a more compact, solid loaf. The amount of soymilk and unbleached flour can be varied slightly to achieve the best results.
Cream of Tomato Soup
6 medium tomatoes, chopped
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 cloves of garlic, minced
1 bay leaf
1 tbs. vegetable oil
4 cups vegetable stock
2 cups soy milk
salt and pepper to taste
Sauté onions, carrots, and celery with the oil in a 3-quart pan over medium-high heat for about 7 minutes. Add minced garlic and heat for 1 minute. Reduce heat and add the tomatoes and the bay leaf, while stirring. Add the stock, salt and pepper. Simmer for 30 minutes. Remove from heat. Remove bay leaf. Puree the soup until it is smooth (use either a blender or food processor). Strain the soup back into the pan over low heat. Stir in the soymilk and heat thoroughly. Serves 6.
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