Condensed Soy Milk

Introduction

History

Condensed soy milk has been used in Asian cuisine for centuries as a dairy-free alternative to traditional condensed milk. It is commonly used in desserts, sauces, and beverages.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to blend the ingredients thoroughly to ensure a smooth and creamy consistency.

- Adjust the amount of sugar to suit your taste preferences.

- Store the condensed soy milk in an airtight container in the refrigerator for up to two weeks.

Serving Suggestions

Use condensed soy milk as a sweetener in coffee or tea, or drizzle it over pancakes or waffles.

Cooking Techniques

Blend the ingredients in a blender until smooth.

Ingredient Substitutions

You can use coconut sugar or maple syrup as a substitute for castor sugar.

Make Ahead Tips

Prepare a batch of condensed soy milk and store it in the refrigerator for future use.

Presentation Ideas

Serve the condensed soy milk in a decorative jar or bottle for a stylish presentation.

Pairing Recommendations

Use condensed soy milk in recipes that call for condensed milk, such as fudge or caramel sauce.

Storage and Reheating Instructions

Store the condensed soy milk in an airtight container in the refrigerator for up to two weeks. Reheat gently in a saucepan over low heat before using.

Nutrition Information

Calories per serving

Each serving of condensed soy milk contains approximately 150 calories.

Carbohydrates

Each serving of condensed soy milk contains approximately 25 grams of carbohydrates.

Fats

Each serving of condensed soy milk contains approximately 5 grams of fats.

Proteins

Each serving of condensed soy milk contains approximately 3 grams of proteins.

Vitamins and minerals

Condensed soy milk is a good source of calcium, iron, and vitamin D.

Alergens

This recipe contains soy and may not be suitable for individuals with soy allergies.

Summary

Condensed soy milk is a nutritious and dairy-free alternative to traditional condensed milk, making it suitable for individuals with lactose intolerance or dairy allergies.

Summary

Condensed soy milk is a versatile and dairy-free alternative to traditional condensed milk. This recipe provides a simple and easy way to make your own condensed soy milk at home.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We lived in a small village nestled in the countryside, where fresh ingredients were abundant and cooking was a cherished tradition passed down from generation to generation.

One day, my mother handed me a tattered old cookbook that had been in our family for as long as anyone could remember. As I flipped through the pages, my eyes landed on a recipe for condensed soy milk. Intrigued by the idea of making my own dairy-free milk alternative, I set out to learn how to make it.

I asked my mother where she had learned the recipe, and she told me that it had been given to her by an old friend who had traveled to a foreign land and brought back a wealth of culinary knowledge. The recipe was simple, requiring just a few basic ingredients that were readily available in our village.

I set to work, carefully measuring out the soybeans and soaking them overnight. The next day, I simmered the beans in water until they were soft, then strained them through a cheesecloth to extract the milk. I then cooked the milk down until it was thick and creamy, adding a touch of sugar to sweeten it.

The result was a rich, velvety milk that was unlike anything I had ever tasted before. It was slightly nutty and sweet, with a hint of earthiness that made it perfect for adding to coffee or tea. I was amazed at how easy it was to make, and how delicious the end product turned out to be.

From that day on, condensed soy milk became a staple in our household. I would make a fresh batch every week, using it in place of dairy milk in all of our favorite recipes. My family marveled at the versatility of the milk, how it could be used in both sweet and savory dishes with equally delicious results.

As the years passed, I continued to perfect the recipe, tweaking it here and there to suit my tastes. I experimented with different varieties of soybeans, adjusting the cooking time and temperature to achieve the perfect consistency. I added a pinch of salt to enhance the flavor, and sometimes a splash of vanilla extract for a touch of sweetness.

I shared the recipe with friends and neighbors, who were equally impressed by the simplicity and deliciousness of the milk. They marveled at how something so basic could be so satisfying, and many of them began making their own condensed soy milk at home.

To this day, I still make condensed soy milk regularly, passing on the recipe to my children and grandchildren so that they too can enjoy the benefits of this versatile and delicious milk. It has become a cherished tradition in our family, a reminder of the simple joys of cooking and the importance of sharing our culinary knowledge with others.

I am grateful for the day I stumbled upon that recipe in my mother's old cookbook, and for the opportunity to learn how to make condensed soy milk from scratch. It has brought me countless hours of joy and satisfaction in the kitchen, and I hope that it will continue to do so for many years to come. Cheers to the simple pleasures of homemade cooking and the power of a good recipe passed down through the ages.

Categories

| Lactose-free Recipes | Soy Milk Recipes |

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