Soy milk is a great alternative for vegan. One of my housemate is a vegan and once she tried my soy milk, she never bought one of those diluted soy milk from Chinatown nor supermarket anymore. Really, all they give you is sugar and water. My mum bought a soybean grinder long time ago and it was not only expensive but hard to wash with many parts to assemble and disassemble. I really pity my housekeeper back then, she does all the laundry and washings in my house and mum make soybean milk like twice a week.
Anyway, when she bought that machine, the seller, a friendly, middle-aged woman came to our house, gave my mum a demo on how to use the machine to make soybean milk and to make soybean curd (aka Tau Foo Fah) with it. Apparently, you can also extract carrot juice with it. She saved the carrot juice for drinking and used the finely shredded leftover carrots for making carrot cake, pretty impresive I would say.
So this is the proportion she has used. The downside is that the machine won't work if you put in too little water, which means you can't make a thicker soy milk if you wish. I don't have that kinda luxury. All I have is a muslin cheesecloth that Ellena sent me long time ago and a blender that Aaron's dad brought over for us from Malaysia. They have too much blenders at home from lucky draws, lucky people.
Here is the recipe that the nice woman gave mum. I tweaked it a bit since I like it more concentrated but I like the steps she use because it really produce a very very smooth soy milk.
(makes approximately 4 cups of soy milk)
150g whole organic soy bean
4 cups of water
Measure out the soybean and rinse it well under cold tap water. Soak it in plenty of cold tap water overnight. The following day, use your hands and rub the soybean very well to remove the husk or rather a think membrane shell that is wrapping each and every soy bean. Rub it well and place it under running tap water, the husk will float to the top. Discard them and repeat until you get no more husk from rubbing the soybeans. Apparently the husk will give it a slight bitter after taste, not obvious but when she made two batches of husked and unhusked, it was obvious.
Place all the soybean in a blender or a food processor. Add in 4 cups of clean water and blend them until you get a fine slurry or rather, paste. Using a large muslin cloth or coffee filter, strain the slurry and extract as much soy milk as possible. The leftover solids from the extraction is called Okara. You can choose to discard them or put them to good use. I've tried making bread with them but no, they didn't taste good to me. They look like almond meal to me so I use them to make a dense flourless chocolate cake, substituted almond meal with Okara. Not a bad move, the Lindt's chocolate gives good flavour but I still would have preferred having almond fragrance in my torte. Okara is very bland in my opinion.
Sieve (into a spouted jug or bowl) all the extracted soy milk using a clean muslin once more. Remove as much foam as possible with a metal spoon. Strain once more into a milk pot large enough to hold all the milk. Heat it over medium low heat and stir often. It will boil over the very minute you're not looking. You can microwave it first but I just don't quite lie the idea of nuking everything sometimes. It's just me, I felt the protein and nutrients in the soy milk would be affected if you nuke it. Make sure you have a pot larger than the quantity of milk in there so it doesn't boil over and spill. When it reaches the first boil, turn off the heat and remove as much foam as possible from the surface. Turn the heat back on and when it boil, skim the surface again like previous. Do it one more time and you're done. If you don't boil it three times, some bad enzymes in there will cause the soy milk to turn rancid faster. The whole process should take longer than 10minutes because 10 minutes is when the flavour of the soy milk is fully developed and the raw smell/taste is completely gone.
Make Longan Tofu/Jelly/Pudding or Soybean Curd with it. For vegan, drink it in place of milk, sweetened with sugar syrup and use it in place of whole milk when baking.
I just made soybean curd with this batch of soy milk. It's still coagulating but it looks like it's working this time after my previous failed attempt. It wasn't a failed attempt but I didn't quite get it yet. I hope this time, I'm there!
I told Aaron he can't drink soy milk as much as me because study has shown that men who consume soy milk on a daily basis has a higher chances of having low concentration of sperm in later life. He didn't believe me! Isn't it pathetic to have only one picture in the whole post. I make 4 cups of soy milk, coagulated 2 cups and sweetend the remaining 2 cups and simply took a shot. Then I realise it was kinda dark. I went off to get a reflector and when I'm back, the soy milk, they're gone! I hate Aaron sometimes because he knows photo means a lot to me and how it speaks a thousand words.
Anyway, I promise more shots for my Tau Foo Fah!
Wish me luck!