I like to drink thick soybean milk and light soybean milk, which are different. I just like it. There is a measuring cup in the soymilk machine. Put it in a cup according to the ratio of (beans 1: 3 water), which is about 70ml of soaked soybeans. Put the water to the scale of about 280ml, screw on the lid and beat it upside down for three times. Pour into the milk pot and simmer for 5-6 minutes. Keep stirring during the period to prevent the bottom of the pot from being burnt.
The ratio of dried bean curd to water is generally 1: 12, so soybean milk is generally around 425ml. The ratio of wet soybean to water is generally 1: 10, so soybean milk is generally around 350 ml. The specific concentration can be determined according to personal taste. You can add less water to the heavy taste and more water to the light taste.
Matters needing attention in making soybean milk
1, it sounds convenient not to soak beans, but it actually takes longer. It only takes a minute or two to soak beans the night before, and after soaking, you can quickly make soybean milk; If you don't soak beans, the procedure after the soymilk machine is started will be extended a lot, and it will take some time to heat up to promote the water absorption and softening of beans, which is actually more time-consuming.
2. Soaking beans can improve the pulp yield. Compared with no soaking, after soaking beans 12 hours, the yield of soybean milk can be increased by 10%, while the yield of bean dregs is decreased. Within 12 hour, the longer the soaking time, the higher the pulp yield. Soaking beans is beneficial to tissue fragmentation, which can make soybean milk more delicate and release nutrients better.
Refer to the above content: Baidu Encyclopedia-Soymilk