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Monday, November 26, 2012

Susu Kedelai Rumahan (Homemade Soy Milk)



In Indonesian & English

Bahan
-  150 gr Kac.kedelai pth/kekuningan, 1 st Garam     -  1,4 lt Air hangat (± 50° C), Air

Cara membuat
-  Cuci kedelai kmd rendam di air dingin selama ± 8-10 jam. Cuci kedelai bbrp kali kmd tiriskan.
-  Rebus kedelai ± 30 mnt utk mencegah bau langu & memudahkan pengelupasan kulit ari. Angkat, tiriskan & taruh kedelai di wadah berisi air dingin. Tunggu sampai kedelai mendingin. Ambil per 1 sm, remas2/gosok2 kedelai diantara tangan dng gerakan maju mundur hingga kulit terkelupas. Ulangi remasan2 utk sisa kedelai hingga min. 95%nya terkelupas. Siram wadah dng air, aduk2 kedelai dng gerakan memutar agar klt yg sdh dikelupas mengambang. Buang kulit, tiriskan.
-  Tuang kedelai ke blender bersama 700 ml air hangat. Penggunaan air hangat akan menghindari tjdnya rasa pahit pd hasil akhir susu. Blender dng kec. tinggi selama ± 5 mnt. Raba hasilnya dng 2 jari, hrs terasa lembut, bila terasa msh kasar, blender lagi selama 1-2 mnt. Ltkkan saringan di atas panci kmd lapisi atasnya dng selembar saringan keju/kain saring. Tuang  blenderan kedlm saringan kain. Satukan ujung2 kain, putar ujungnya agar tdk ada blenderan kedelai yg bocor. Peras keras bbrp kali dng kedua tangan sampai semua ekstrak cairan keluar (saringan pertama ini yg baik utk digunakan dlm proses pembuatan Tahu Sutra).
-  Ltkkan ampas kedelai di mangkuk & larutkan dng 700 ml air hangat. Tuang larutan ampas kedlm blender, proses selama 5 mnt. Ulangi prosedur penyaringan & pemerasan. Makin banyak & keras pemerasan, makin banyak pula nutrisi kedelai yg akan masuk kedlm susu. Buang busa yg ada di permukaan susu. Simpan ampas kedelai krn dpt digunakan utk hal lain nanti. Ampas kedelai (Okara) rendah lemak, berserat tinggi, mengandung protein, zat besi, calcium & vit. B2. Ampas dpt digunakan bagi vegetarian sbg pengganti ayam (lihat resep Nuggets Okara Vegetarian), utk membuat kue, masker wajah atau utk ditambahkan dlm pembuatan pupuk kompos.
-  Mskkan susu ½ penuh saja dlm panci krn susu kedelai memiliki kecenderungan mudah meluap & hangus. Masak di api sedang-kecil ± 20 mnt. Aduk searah setiap 30 dtk dng sendok kayu (agar tdk ada endapan di dasar). Angkat busa & kulit yg terbtk di susu. Masak sampai mendidih. Kclkan api, beri garam, masak 10 mnt. Aduk susu sesekali. Selama proses memasak, susu akan meluap bbrp kali. Saat ini tjd, angkat panci dari api selama ½ mnt kmd taruh lagi di atas api.
-  Angkat dari kompor, saring susu dng saringan halus kmd biarkan mendingin sampai suhu ruang.
* Kalau anda tdk suka susu kedelai tawar, tambahkan pemanis atau rasa di saat 10 mnt terakhir utk meningkatkan aroma, misalnya ekstrak vanila/almond;  madu/gula; sirup mocca/coklat; dn pandan/jahe, dll. Susu kedelai selain dpt diminum langsung, juga dpt digunakan sbg bahan dasar pembuatan Kembang tahu (lihat resep Kembang Tahu Saus Jahe) maupun pembuatan Tahu Sutra (lihat resep Tahu Sutra Rumahan Beraroma)

Ingredients
-  150 gr white/yellowish Soy beans, 1 tsp Salt -  1,4 lt warm Water (± 50° C), Water

Directions
-  Wash the soybeans. Soak in cold water for ± 8-10 hours. Wash the beans several times; drain.
-  Boil beans for ± 30 mins to make it easier to remove the skins/husks & to get rid of the beany flavor. Remove from the heat; drain the beans. Put them into a bowl with cold water inside. Wait until the beans chilled. Take 1 tbsp of beans; rub the soybeans vigorously between your hands with a back & forth motion until all of the skins have come off. Repeat the procedure for the rest of beans until at least 95% of the skins have come off. Add water in a strong flow; stir the beans in a circular motion, to cause the skins to float upwards. Discard the skins & drain the beans.
-  Pour the beans into the tube of an electric blender together with 700 ml of warm water. Warm water will avoid the little bitter taste in your final soy milk product. Process at high speed for 5 mins. Rub the mixture between your fingers, it should feel smooth. If it feels grainy, process for 1-2 more minutes. Place a strainer lined by a very fine & strong cheese/muslin cloth (porous fabric) over a big pot; pour the processed soy milk through the strainer. Collect all corner of the cloth to 1 end; twist it tightly at the opening to prevent the rough soy beans to flow/leak out. Squeeze hard several times using both hands to extract all of the soy milk out (this thick liquid from 1st soya milk pressing will give u the best result when u use it as the main ingredient to make Silken Egg Tofu).
-  Place the pulp into a bowl & dilute with 700 ml of warm water. Pour the pulp batch back into the blender, process for 5 mins. Then continue with the straining & squeezing procedure. The more you squeeze the beans, the more nutrients will come out of it into your soy milk. Skim the foam in the soy milk away. Keep the pulp; it will be great for later uses. This pulp (Okara) is low in fat; high in fiber; contains protein, calcium, iron & riboflavin. It can be used as vegan chicken substitute (see also Vegan Okara Nuggets recipe), for making cookies or face masker & also useful as an addition to compost pile.
-  Fill a pot only half full with soy milk coz they have the tendency to foam up & easily burned. Cook the soy over medium-low heat for 20 mins. Stirring constantly in 1 direction every 30 secs using a wooden spoon (to make sure there is no soy milk stuck at the bottom). If there is foam & a skin forming, skim it off. Cook until the milk boils rapidly. Turn down the heat to low, add in the salt & keep the pot on for ± 10 mins. Stir the milk once in a while. The soy milk will rise several times during cooking. When it happened, take the pot off the stove for ½ min & put it back afterwards.
-  Remove from the heat; strain the milk with a fine strainer & then let it cool down to room temp.
* If U don`t like plain Soy milk, add flavorings/sweeteners in the last 10 mins, to enchancted the flavor, such as a vanilla/almond extract; honey/sugar; mocca/chocolate syrup; pandan leaf; ginger, etc. U can just drink the Soy Milk or use it as the main ingredient to make Soy Bean Custard (see also Soy Bean Custard in Ginger & Sugar Syrup recipe) or Silken Egg Tofu (see also Homemade Flavored Silken Egg Tofu recipe).

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