Julie Hasson: Hi I’m Julie Hasson from Everyday Dish TV. Today we’re going to make a great tasting Soymilk.
Julie 2: Hey Julie, we already have a Soymilk segment, don’t you remember? Yankee as making Soymilk in the blender.
Julie Hasson: Yeah I know, but, this is a brand new Soyquick Machine and I want to show everybody how you can make great Soymilk in under 15 minutes.
Julie 2: I know, I’ve tasted this, it’s really good.
Julie Hasson: Isn’t it? Now go away. I hated when she interrupts.
Julie 2: Save me a glass will you?
Julie Hasson: Fine. Anyways, very simple to make this Soymilk, 15 minutes, incredible taste, really good, so much better than store bought and it’s really easy to make. So let’s get started. Right now we have our machine and we have our Soybeans.
Now these soybeans have been soaked overnight which is what you want to make sure to do. They need to be soaked I think 8-10 hours and I just put in a casserole dish, I fill it with filtered cool water and when I get up in the morning and I go to make it, the soybeans look like these and they have skins on them.
So if you want to, you don’t have to do this, because it’s completely optional, you can pop the skin right off. So it’s not difficult, it does take a few minutes if you want to do it. What I do is when this is filled with water. I just rub my hands through with the beans for about, I don’t know, few minutes and then the skins will float to the top, and then I just pour them off like this and all the skins go, and I make sure that they’re kind of picked out of dirt.
It’s no big deal really, it takes about five minutes. Totally up to you, it’s on taste and you might want to try it both wise. So then what we do is we have our machine and now this recipe is for this new Soyquick Premier Maker. If you have a different machine, you would have to probably change the recipe a little bit.
And then I what I do is just pour a little boiling water in here, swish it around and toss it out just so that I know that’s it’s really sterilized and clean. Then what I do is I add my water and you’ll see that there are two different lines on the Soymilk Machine, there’s a lower and a higher and I’m adding water to the higher line. That’s just how I roll with this recipe.
Then I add my soaked Soybeans, again make sure they’re soaked. It doesn’t like, the machine doesn’t like it if they’re not. Okay. So we have all of our beans in there, we have our water, then what we have is, this is a tablespoon of white Jasmine Rice, you could use any rice, you can use brown rice, you could regular rice, long grain, short grain. I just really like the flavor of this one tablespoon in there plus it gives it a little texture so we’re going to add that in and I did rinse it off so I could wash off the extra starch.
It just thickens it up a little bit. Tablespoon of Rolled Oats also helps thicken it, adds a little bit more nutrition to it so it’s really good. And then all we have to do, is put our lid on at this point and plug it in and we set the button and it will beep when it’s done. So it takes about 15 minutes and push Soymilk and we wait until it beeps when it’s finished.
Okay it’s been 15 minutes, our machine is beeping which means it’s done, so we just unplug it and unplug it from there and then what we do is it comes with this sniffty little pitcher here, you’re going to want to put the lid in there and then we let this sit until it’s cool down a little bit may be about 20 minutes. So we’ll come in about 20 minutes and then we’ll strain it and flavor it. Now we’re all going to have some great tasting Soymilk, I promise you.
Okay, it’s cool down quite a bit, you don’t have to let it cool down all the way but you do definitely want to cool it down and you want to make sure that whatever you’re going to strain it into is heat proof, especially if it’s still little hot. So we’re going to go ahead and strain it. Now for straining it, you can use either the strainer that comes with the machine, you can use a Nut milk bag or you can use a gold filter.
And I, the gold filter is really easy so I’m going to go ahead and use this and so what we’re going to do is just pour it through. Because what happens is, just so I can show you really quick, this is filterless machine which is one of the amazing parts about it, so look at that, there’s no filter basket which makes it really easy to clean and that’s what I love.
But you do definitely have to filter your Soymilk afterwards because you don’t want it thick with all of the soybean stuff in there. So now what we’re going to is we’re going to pour this through and at the certain point it will get kind of thick as the pulps start getting in there and what you do is you just stir it with the spoon and it comes through.
But look at that gorgeous Soymilk, it’s so pretty, the color and it’s got a nice texture to it for that little bit of oats and rice. I love this stuff so I’m going to keep straining it, I’ll see you back in a moment.
I’ve strained all the Soymilk, isn’t this a beautiful color? I just love this. And now you get to flavor it. So this is where you get to have lots of fun, you add Almond extract, you can add vanilla, you name it, you can add it. But for this recipe, this one that I am just in love with and I finally found one that my kids and my husband and everybody at home will drink. So that’s how I know.
This is a, this one is it. it’s something called Barley malt extract, it’s a dry powder, it has no sugar, there’s no dairy in it. It’s just dry Barley Malt, well adding this into the homemade Soymilk is so good, so this is my secret ingredient these days. So what I’m going to do since I’m going to add, now you can change it depending on how much you like in there, how much the Barley tastes or the Malty tastes.
I have really enjoyed adding 4 tablespoons, now this is also not probably, not something you would want to put in your soup, your malted Soymilk but it’s great for cereal or just for drinking, dipping cookies in.
Okay so we have 4 tablespoons of the Malt extract and I just bought this at the health food store. So it’s very inexpensive, easy to find. And then I’m going to whisk that together, if it lumps on you, you can just get your stick blender or hand blender and whiz it up. Put it in a regular blender its fine. So I’m going to whisk this now until it’s all incorporated.
Then sweetening, you can use organic brown rice syrup like this one from Lundberg Farms which is really good. You can use Agave nectar like this one from Mount Hava or you could just use some organic sugar and I’m going to actually just use some organic sugar or you can also use Maple syrup which is good too.
And I’m just going to put in 2 tablespoon, but you can do that to taste, and I’m going to put a pinch of salt because that sort of balances the flavor nicely and I’m going to put a little bit of my favorite organic vanilla in there and this one’s from Nielsen Massey’s, it’s so good.
So now we’re going to do is whisk this together and this is your Soymilk, so what you’re going to want to do is you’re going to want to live it out just until it’s cool enough to put in the fridge because you don’t want to put hot liquids in there. Then what I do is I pour it into a lovely little pitcher like this in my fridge and my Soymilk’s ready.
And then the great thing is too is you don’t have to like throw away all those cartons, carton after carton of the Soymilks you buy at the store, this is nice, there’s really no waste. You can use you’re old core, the left over pulp from making the Soymilk, you can put that in cookies, cakes, you can use it for all kinds of things. It’s just endless, so it’s a wonderful thing to make homemade Soymilk at home.
Now, I’m going to go ahead and pour myself a glass and if you would like information on the Soyquick Machine, go to Everyday Dish market place at everydaydish.tv and for this recipe and many, many other recipes go to everydaydish.tv. So thank you so much for joining me, I’m Julie Hasson and I will see you next time. What are we making next? Julie your Soymilk’s ready.
Julie 2: What? I’m coming.
Julie Hasson: Cheers. This is so good, isn’t this good?
Julie 2: Thanks.
Julie Hasson: I just love this. This is really good.
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