Black soy bean contains higher amount of antioxidants because of its dark seed coat. Rich in both Vitamin B1 and B2, and low in carbohydrates. Black bean soy milk can helps reduce cholesterol and lower the risk of diabetes and weight gain. Studies show population eating soy protein indicated lower incidence of breast cancer and other common cancers.
Soy milk is a healthy alternative for those who are lactose-intolerant. Learn how to make this creamy and smooth black soy bean milk at home.
Homemade Organic Black Soybean Milk | Dietplan-101
Yields about 1.8 quarts (1700 ml), 8 servings (Each serving: 14.3 Net carbs)
- 9 oz (255 g) organic dry black bean
- 2.3 quarts (about 2.2 L) water
- sachets sweetener (to taste) (optional)
- Rinse black bean for several times, then soak with clean water for at least 5 hours. Drain.
- Put 1 1/2 cups soaked bean into a blender, then add in 4 1/2 cups of water (the ratio is 1:3).
- Process on high speed until the black bean is very fine, then strain through a colander lined with coffee cloth (or cheesecloth). Hold up the cloth and lightly squeeze out the milk. Repeat the same for the remaining.
- Strain the black bean milk through coffee cloth again into a large microwave-safe glass bowl.
- Cook (WITHOUT lid or it will spill) on high in microwave (1000 W) for about 40 minutes or until boiling, then continue to boil for another 1-2 minutes.
- Remove and set aside to cool for a while, then strain again to remove the beancurd skin forms on top of the cooked milk.
- Sweeten to taste with sweetener and serve either warm or cold.
- Keep refrigerated for up to 3 days.