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Soya Milk

To make about 2 ½ litres

250 gm Soya beans soaked overnight
3 to 4 litres of water

Blend the soaked Soya beans in a about a litre of water and force through a buttermuslin cloth
Repeat twice
The milk is very thick the first time but very thin the last time
Bring to the boil and simmer 5 minutes
Bottle immediately

To store the milk I re-use cordial bottles, which are glass and have metal lids. I heat the bottles in the oven to 100C and screw the metal lid on tight, immediately they are filled so that it is heat-sealed. The milk seems to keep well enough for us as it is used within a fortnight.

The by-product from making Soya milk is Okara.
Uncooked, Okara does not keep well.
It can be used immediately in place of flour in baking, or added to soups or stews in place of other legumes.
If you want it to keep, boil it in some water for about five minutes; keeps in the fridge for four or five days.
I feed it to the poodles as well as us. It is bland with no flavour, rather like cottage cheese but with loads of nutrients.



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