Homemade Soy Milk (Membuat susu kedelai di rumah)

Beside of main ingredients for making "tempeh" and tofu (Tahu-Indonesian), soy bean also can be processed into milk or soy milk. Making soy milk has been developed in China in the 2nd century BC. and went into Japan then Southeast Asian countries after World War II.

Soy milk has a protein content and amino acid composition similar to cow milk. Soy milk also non cholesterol. Protein content in soy milk are influenced by soy varieties. Soy milk can be used to improve the nutritional value of food protein in rice and other cereals.

There are many benefits of soy milk, such as reducing blood cholesterol levels,Prevents Arteriosclerosis, Hypertension, Coronary Heart Disease and Stroke, Prevent Diabetes Mellitus,  Anti-Cancer. and other benefits can we get from this soy milk.

Unfortunately with those all nutrients and benefits on soy milk, lots of soy milk made from genetically (non-natural) soybeans which is absolutely not healthy and dangerous.

If we want to get the maximum benefit from this soy milk, we can make our self at home with natural soy ingredients of our own healthy choice. So, my don't we try this healthy way, Homemade. @(^_^)@

Tools We need:

- Blender
- stainless steel pans
- Filter and cheesecloth (I just use thin cotton fabric)
- Clean Bottle to keep soy milk

Ingredients:
- Soybean
- Warm water

Method (You can also see illustration picture):

A. Soak soy bean at least 8 hours or overnight. Give much water because it will expand twice.
B. Wash Soy bean many times so that the soy milk later does not smell musty.

C. Drain the soy.
D. Using a blender, puree soybean with warm water, on ratio 1 : 2 (1 for soybeans and 2 for water)
E. Filter and separate the soy milk from the waste using a filter coated with cheesecloth.
F. And you get the soy milk as in illustration (F).
G. Heat over medium heat while stirring occasionally until boiling.


Let it chill. Store and keep in refrigerator. Better consumed not more than 1 months.