Soybeans must be soaked in cold water at a ratio of 1:8, for 8 hours or overnight before making milk or cooking. To make soy milk, rinse pre-soaked beans well before blending with fresh water 1:4. Drain through muslin or other fine cloth.
Place liquid in a heavy pot and bring to the boil. Reduce to medium heat (180o C.) and cook for 20 minutes, stirring occasionally. Allow to cool, then refrigerated in an airtight container for up to 3 or 4 days. To cook beans for other recipes drain and rinse soaked soybeans thoroughly before bringing to boil in a pot of water 1:4. Let boil on medium heat for 3-4 hours, or until tender. Cooked soybeans are wonderful mashed or pureed for dips or baking recipes.
Add some to a loaf of bread or in a muffin mix. Or mix puree through savoury dishes to add extra body and flavour. Use whole in salads, soups and hotpots. Great in an Indian Masala or Dahl. Boiled soybeans can be roasted when cool, to create a moreish snack. Simply toss them in a little oil to lightly coat, along with your favourite spices – try sumac, turmeric or chilli.
Spread out on a baking tray and place in a medium oven until golden and crunchy. Enjoy these scrumptious savoury roasted morsels while warm, or place in an airtight container after cooling on a rack. Yummy and convenient for lunchboxes, a salad topping, gluten-friendly ‘croutons’, or when entertaining.
They will store for up to a week.
Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Shelf Life:
Up to 24 months when stored as above. See Best Before date.
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