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Soy Milk


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Ingredients

1 litre(s)

Soy Milk

  • 100 g organic soy beans
  • 1 tsp apple cider vinegar, or substitute with whey from yoghurt making
  • 1 litre filtered water
  • 1 tbsp Maple syrup, substitute with rice malt syrup, honey or other sweetener to taste
  • 1 tsp vanilla extract, optional
  • 1/2 tsp calcium carbonate, **see below
  • 1/2 tsp salt
  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Soaking
  1. Add soy beans to a non reactive container such as Tupperware or glass. Cover with filtered water to 10cm or so above beans. Add ACV or whey and gently stir. Leave to soak for at least 24 hours.
  2. Cooking
  3. 1. Drain soaked soy beans in basket and rinse well.

    2. Place into TM bowl with 400g of the filtered water, the maple syrup, salt and vanilla.

    3. Blend on speed 9 for 1 minute. Scrape down.

    4. Add remaining water and cook for 10 minutes/90/speed 3.

    5. Scoop off any foam.

    6. Cook for 2 minutes/100/speed 3. DO NOT LEAVE. It may boil over, so you need to watch during this step.

    7. Add calcium carbonate and blend a little to mix.

    8. Strain using a nut milk bag into a jug and pour into a glass bottle.



    This will keep in the fridge for about 4 days.
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Tip

* The calcium carbonate (and the salt to a certain extent) is added to alter the pH thereby preventing the soy milk from splitting when added to coffee.
It is available at Health Food Stores or from The Melbourne Food Depot - http://www.melbournefooddepot.com


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Cruicky: I haven't made this for some time! Pandan...

    Submitted by The Bush Gourmand on 13. June 2020 - 15:24.

    Cruicky: I haven't made this for some time! Pandan leaves are for flavour only - they taste a little like vanilla.
    I think it does need to cool prior to straining.

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  • The Bush Gourmand:hey. I looked for the recipe on...

    Submitted by Cruicky on 21. May 2020 - 11:18.

    The Bush Gourmand:hey. I looked for the recipe on cookidoo. it has no calcium powder and instead has pandan leaves. Does one replace the other? yours is the only recipe I've found that doesnt end up with a slurry in the bottom of the bottle or separate when added to coffee.. I've just noticed my latest batch hasn't worked. I'm in the process of straining it and its completely separated. not sure why. Last time I let it cool a little before straining... I do hope I can work it out, this recipe was amazing last time!

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  • Absolutely brilliant! I cant understand why this...

    Submitted by Cruicky on 20. May 2020 - 12:53.

    Absolutely brilliant! I cant understand why this is not more widely known. The calcium completely solved the problem of the milk separating in my coffee and I have no sediment in my bottle! THANK YOU!!!

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  • poppyb: How did you go with this recipe?

    Submitted by amanda orsum gargula on 27. June 2018 - 15:24.

    poppyb: How did you go with this recipe?

    Amanda

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  • Yummy milk, a bit complex

    Submitted by poppyb on 1. December 2015 - 09:49.

    Yummy milk, a bit complex compared to other recipes though. i will see how long it lasts as to weather I make it again

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  • This is a variation of the

    Submitted by The Bush Gourmand on 18. February 2014 - 18:42.

    This is a variation of the recipe in the Thermomix Asian Cookery Book.

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