Milking the beans

Reading Indira's post on Making soya milk at home was really inspiring.

I immediately asked our local grocer to send me a kilo of soya beans. I followed the instructions as per the post except for completely skinning all soaked beans. Firstly skins wouldn't come out too easily and the skins that did come off, would not float to the top. So I just managed to skin as much as I could.

It involved quite some time & effort-and generous splashes of the mixture all around my kitchen, but the end result very satisfying indeed.

Two cups of soya beans yielded over 1L of milk.

Guess what- I also got a bowl full of cholesterol free soy cream FREE! All from the 'malai' / 'aadai' that I kept collecting during the simmering stage. It shall be put to good use in some soup or curry.

I'm also left with a huge bowl full of sediment that was left behind after filtering. Its too soft and fluffy to throw away. Yet to think of something to do with it. Ideas anybody?

Thanks Indira!