Soy milk (1)
Latte di soia (1)
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
Water
300 grams of soy
Leave to soak for a variable period between 18 and 24 hours, soybeans in two litres of water. Once drained, put the beans in a pot with a hot water amounts equal to three times their volume; blend everything together and put the pot on high heat, bringing the liquid to a boil and cook for a quarter of an hour. Squeeze and drain the mixture to separate the pulp from the liquid. This "milk, thus obtained, must be consumed within 24 hours (" soy milk "purchased in stores has compared to that achieved with homemade method, slightly longer storage times). If soy milk knew too "from bean", you will help you appropriately correcting the taste with a dusting of cinnamon, a little bit of grated lemon zest or vanilla pod, sweeten with raisins, or with a bit of barley malt.
Ricetta tratta da "Il cucchiaio verde, la Bibbia della Cucina Vegetariana" - Ed. Demetra
- Giorgio Centola -
Ho dedicato una apposita sezione ai latti vegetali fatti in casa nel mio ultimo libro "La cucina etica per mamma e bambino" (Sonda, 2010), con i vari procedimenti per l'autoproduzione.
Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
- Manu di Vegan3000 -
- Rosaria La Spina -
- Rosaria La Spina -
- Michela -
- Rosanna -
