Soy Milk

Soy Milk

“If I could spend the rest of my life with my people, I would do it over and over again.”

 

It was school day and I would wake up quite early in the morning. I’ve always been a mornings person, I would never wake up in a bad mood. Mom would help me dressing and prepare my breakfast while I brush my teeth. Normally I would have some toasts with a glass of chocolate milk or breakfast cereal with milk.

After that, mom would walk me to school and drop me there. Her job was just on the other side of the street.

Nasal Noises

On my way to school I would feel my belly bloated, I would feel sick and nauseated. I would make weird noises with my nose, like trying to relieve some pressure through the nose. I don’t know how to explain this and don’t even why, but I would feel a bit relieved by doing that. Even nowadays I would do the same.

“Those weird noises again? What now?” – Mom would scold me. Because this was not a single or sporadic episode, no, this struggle would repeat nearly every day.

Mom used to think that my morning sickness was dued to nervousness for going to school. And so did I, but I could never understand why. I actually used to enjoy going to school.

Calf

While growing I started hating having breakfast.

It was not until I was 17 or 18 when I realized that the problem was not the breakfast, but what I would have for breakfast.

I was asthmatic for many years and I was submited to a gazillion allergy tests, from cutaneous to blood testing. As far as I know, I don’t have allergies to any food, medicine or animal. The only allergy I’ve always had is to house dust mites. But the truth is that I found out that it was the milk that was ruining my mornings.

I can say I have lactose intolerance… or maybe I’m just not a calf.

Ingredients:
1 liter of Milk

1 Cup of Soy Beans (dried)
5 Cups of Water (plus some more to soak, boil and rinse)
1 TSP of Vanilla Powder (optional)
Maple or date Syrup, agave or any other sweetner of your choice (optional)

Instructions:

  • Rinse your beans;
  • Soak them in cold water for about 8-12 hours;
  • Drain the water;
  • Cook your beans in high heat;
    • Let it boil for about 10 minutes or until they’re soft and cooked;
    • The amount of water used to cook them is not important… though they should be at least covered in liquid… I think;
  • Drain the water and throw the beans in the blender;
  • Add in 5 cups of cold water;
  • Zzzzzzzttttttt;

soy 1

  • Do not blend it too much or it will be harder to filter;
    • Too much means that you don’t want to make a capuccino in your blender;
  • Use a cheese cloth or something similar to filter the milk;
    • Do not squeeze or twist the cloth too much or you’ll probably end up ripping it appart and you’ll make a mess;
    • This process requires some patience;
  • Keep the pulp that remains in the cloth;
    • This pulp is known as okara in Japan and can be used to prepare many recipes;
    • Google for recipes with okara, you will find a lot of things;
    • You can store your okara for about 3 or 4 days in the fridge or for over a month in the freezer;

soy 2

  • Pour the filtered milk into a sauce pan;
  • Cook the milk one more time, for 10-15 minutes on medium heat;
    • The soy milk has the tedency to form a thin skin on the top, just like that disgusting skin when you bring whole cow’s milk to boil;
      • This soy skin is known as yuba and sold fresh or dried and used in many different recipes in China, Japan, Korea and other asian countries;
    • If you don’t want to store your yuba to use later, you can just remove it or simply mix it again in the milk. Contrary to ordinary cow’s milk, this one dissolves!;

soy 3

  • When your milk is ready, taste it and check if you want to add in some vanilla or sweetners;
  • Allow the milk to cool down before storing it in a closed jar;
  • Fresh soy milk can be kept in the fridge for 3-5 days;

soy 4

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And keep it green. Keep it real!

soy 5soy 6

Caloric Breakdown:

(1 Cup)

Blue = 23% Carbs

Red = 43% Fat

Green = 34% Protein

Note:

  • These values are for plain soy milk, with no sweetners added;
  • If you add sweetners like maple syrup, agave or others to it, remember that you’re also adding some more calories;

 

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