Evaporated soy milk is a vegan, lactose-free, and calcium-rich alternative to cow’s milk. Soy milk is made by soaking soybeans in water and then grinding them into a liquid. The liquid is boiled to evaporate the water, leaving behind a thick, creamy, protein-rich milk.
How To Make Evaporated Soy Milk
To make evaporated soy milk, you will need: -1 cup of raw soybeans -Water -A blender -A fine mesh strainer -Cheesecloth or a clean kitchen towel -A large pot with a lid -A candy thermometer -A storage container for your milk 1. Soak the soybeans in water overnight. The beans will double in size, so be sure to use a large pot.
You will need: -A pot -Soy milk -Water -A spoon -A stove
- Heat soybeans in water on medium heat until they burst open
- Pour mixture into a large pot and place over medium heat
- Blend soybeans and water together in a blender or food processor until a thick liquid forms
-There are a few ways to make evaporated soy milk. -One way is to use a dehydrator. -Another way is to use an oven on a low setting. -The third way is to use a stovetop. -All of these methods require that the soy milk be boiled down until it has reduced in volume by half.
Frequently Asked Questions
Is Lactose Free Evaporated Milk Dairy Free?
Yes, lactose free evaporated milk is dairy free.
Is There A Non Dairy Version Of Evaporated Milk?
There are plant-based milk alternatives to dairy milk, such as soy milk, almond milk, and coconut milk. Some of these alternatives are fortified with calcium and vitamin D, which are two of the main nutrients found in evaporated milk.
What Is The Best Substitute For Evaporated Milk?
There are a few substitutes for evaporated milk. These substitutes include powdered milk, canned coconut milk, and heavy cream.
In Closing
To make evaporated soy milk, you will need: soybeans, water, and a dehydrator. Soak the soybeans overnight in plenty of water. Dehydrate at 115 degrees until completely dry, about 12-24 hours. Grind the beans into a powder in a food processor or blender. Add water and blend until smooth. Strain through a fine mesh strainer or cheesecloth. Store in an airtight container in the fridge for up to one week.
