MONICA
Homemade Soy Milk
Since my mom's been staying with us, I've been reaping all the benefits of freshly made everything everyday. Monday thru Friday she sends me off on my morning commute with a jar of homemade soy milk. I like to heat it up in the microwave and drink it at work whilst confronting my Outlook inbox.
Ingredients (makes 60 oz pitcher):
2 cups soybeans
10 cups warm water
sugar
1. Measure 2 cups of soybeans. Rinse soybeans so they are clean.
2. Soak overnight or for 8 hours.
3. Boil until soft, 15-20 minutes on a low flame. Strain half the soybeans out.
4. Put into a food processor or blender. Add 5 cups warm water.
5. Blend for 2-3 minutes.
6. Let soy milk sit for another 2-3 minutes to allow the pulp to sink to the bottom.
7. Sift the soy milk.
8. Repeat steps 4-7 with the other half of the boiled soy beans.
Add sugar to taste. Drink cold or warm. Enjoy!
Since my mom's been staying with us, I've been reaping all the benefits of freshly made everything everyday. Monday thru Friday she sends me off on my morning commute with a jar of homemade soy milk. I like to heat it up in the microwave and drink it at work whilst confronting my Outlook inbox.
Ingredients (makes 60 oz pitcher):
2 cups soybeans
10 cups warm water
sugar
2. Soak overnight or for 8 hours.
3. Boil until soft, 15-20 minutes on a low flame. Strain half the soybeans out.
4. Put into a food processor or blender. Add 5 cups warm water.
5. Blend for 2-3 minutes.
6. Let soy milk sit for another 2-3 minutes to allow the pulp to sink to the bottom.
7. Sift the soy milk.
8. Repeat steps 4-7 with the other half of the boiled soy beans.
Add sugar to taste. Drink cold or warm. Enjoy!
JUNETTE
Since the bebe was born, my sister had to cut dairy out of her diet temporarily - specifically ICE CREAM. This is a big problem for the Sheen sisters, and I had to take pity on her. Big problem though... I had no idea how to make dairy-free ice cream. Having no dietary restrictions, the world of gluten-free, dairy-free, etc. desserts is foreign to me. I headed to dear google to do some research.
The problem with nondairy substitutes is that their fat content is too low - nonexistent for some. Well, you can't have ice cream without that creamy fattiness! So based on my research, I wanted a recipe that used soy CREAMER rather than milk (pretty genius). Most of the dairy-free recipes out there are based on coconut milk, but I didn't want to deal with the coconut taste. I searched longer for a soy creamer-based recipe. I found a good one and adapted it just a bit since 1) xanthan gum cost a whopping $15 at the market and 2) eggs are just fine for a new mom to eat.
DAIRY FREE VANILLA ICE CREAM
adapted from Oh Lady Cakes
3 1/2 cups soy creamer
1/3 cup cane sugar
1 egg white
3 tsp pure vanilla extract
1. Add the sugar, egg white, and vanilla extract to a bowl and mix well.
2. Heat 1/3 cup of soy creamer in a medium saucepan over medium heat.
3. Slowly add the sugar and egg mixture into the saucepan and mix well with a whisk.
4. Continue whisking and bring the mix to a boil.
5. Add 3 cups of soy cream and continue to whisk for 2 minutes.
6. Pour into a glass bowl and cover with plastic wrap to prevent a skin from forming.
7. Stick everything in the fridge until completely cooled.
8. Add to ice cream maker for 20 minutes.
9. Thaw for 10-15 minutes before serving.
The problem with nondairy substitutes is that their fat content is too low - nonexistent for some. Well, you can't have ice cream without that creamy fattiness! So based on my research, I wanted a recipe that used soy CREAMER rather than milk (pretty genius). Most of the dairy-free recipes out there are based on coconut milk, but I didn't want to deal with the coconut taste. I searched longer for a soy creamer-based recipe. I found a good one and adapted it just a bit since 1) xanthan gum cost a whopping $15 at the market and 2) eggs are just fine for a new mom to eat.
DAIRY FREE VANILLA ICE CREAM
adapted from Oh Lady Cakes
3 1/2 cups soy creamer
1/3 cup cane sugar
1 egg white
3 tsp pure vanilla extract
1. Add the sugar, egg white, and vanilla extract to a bowl and mix well.
2. Heat 1/3 cup of soy creamer in a medium saucepan over medium heat.
3. Slowly add the sugar and egg mixture into the saucepan and mix well with a whisk.
4. Continue whisking and bring the mix to a boil.
5. Add 3 cups of soy cream and continue to whisk for 2 minutes.
6. Pour into a glass bowl and cover with plastic wrap to prevent a skin from forming.
7. Stick everything in the fridge until completely cooled.
8. Add to ice cream maker for 20 minutes.
9. Thaw for 10-15 minutes before serving.
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