When I was a child, I often drank soybean milk, which was delicious. Now I'll share how to make soybean milk in our hometown.
Soak in cold water
I watched him do this. They all soaked the soybeans early in advance and then removed the outermost layer of skin. This process took about 5-6 hours. After soaking, soybeans can swell, and the outermost layer of cortex can be removed, so that the ground soybean milk will not be bitter.
Grinding soybean
In the past, when there was no soymilk machine, tofu was made with a stone mill, that is, a relatively large stone mill, which was pushed by hand and later became electric. After all, there were a large number of people specializing in tofu.
Now it is reduced to using a stone mill, but an automatic stone mill can be used, which is a kind of reduction. This technological problem has not been greatly studied, and I personally prefer stone mill.
Wash soybean milk
Put the ground soybeans aside and boil water in the pot. The water does not need to be boiled. This water is used to wash soybean milk. In the past, soybean milk was washed in a clean cloth bag. Put the ground soybeans in the cloth bag, and then pour the boiled water into the cloth bag. Generally, the cloth bag is placed on the pot and can be burned while washing.
When washing, mix it evenly with a clean wooden stick, which is easy to wash. In fact, it is to filter bean dregs.
The soybean milk washed out in this way is very smooth, and there are few magazines. The soybean milk I drink now generally does not filter the bean dregs, but it is sticky and sticky. Personally, I prefer the filtered soybean milk.
Then boil the filtered soybean juice, which is soybean milk. Stir the soybean milk when it is boiled, or it will easily stick to the pot and burn.
To sum up, soybean milk is astringent because the outermost skin is not removed, and the skin can be removed after soaking.