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Friday, 17 April 2015

How to Make Healthy Nourishing Home-made Soya Bean Milk

About Soya bean

Soya bean is one of the best gifts nature has provided as a remedy for malnutrition, protein deficiency, nutritional health stability, as well as economic survival because it is rich, yet cheaply sourced. It is highly recommended as a veritable alternative to animal protein and as a more affordable source of rich protein which is very healthful and of a unique plant source. Soya bean is a source of healthy edible oil and food, while it is also used for forage, and soil improvement.

Soya beans

The economic and nutritional importance of soya beans is unending; it is actually the most highly proteinaceous vegetable known; it is also known to be healthier than animal protein such as is found in beef, etc. Also, the fruit of the soybean plant is used in a variety of foods and as fodder - especially as a replacement for animal protein. Thus soya bean is valued for its high food and nutritional contents: apart from being a rich source of plant protein which is even richer than that obtainable from beef according to experts, it is equally fortified with essential vitamins like Vitamin B Complex, Vitamin E, and minerals such as calcium, phosphorus and iron.

But there is a very important product that you can produce easily from the comfort of your home by yourself, and this is soya bean milk which you can take as a refreshing drink anytime.

Soya bean milk production

First of all, you get your quantity of soya beans and soak it overnight or at least for twelve hours. By the next day, you wash your beans thoroughly and strain; you then put it in a pot to boil for about twenty to thirty minutes of continuous boiling. 

After boiling your beans, strain again and take it to a grinder or (blender) and grind. I will suggest you preferably ‘grind’ instead of blending. My reason is that you do not need to get your beans looking like pap. In all, whatever method you use to mash your beans, be sure it is not over-ground or over-blended. This is because you will need to successfully extract the milk - properly separating it from the chaff.

Soya beans and milk

The next stage is for you to collect the paste of the beans and mix with a good quantity of water and stir thoroughly. You will then get a sieve, net or fine muslin; gently pour your mixture of beans paste and water through the sieve or muslin and strain into a container. At this point what you get is your raw soybean milk. Now, pour your raw milk into a pot and bring it to boil for twenty minutes of continuous boiling; while at it, add a pinch of salt and some sugar for a blend of exciting taste. 

Bring your boiled milk down to cool, refrigerate, and you are ready to enjoy your wholesome natural healthy drink from soya beans. You must note however that your soya bean milk can only be preserved for just a few days after production because otherwise, it will soon go bad, even in the refrigerator. And since you did not add any preservatives to sustain it beyond a few days, and you really shouldn’t, you may not be able to retain its good condition for long. Soya bean milk is very nourishing and very safe; it is healthier than animal (cow) milk generally in that it does not contain the harmful cholesterol that is found in for instance – whole cream (cow) milk.

By Morgan Nwanguma

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