Make the nutritious soya milk at home
May 09, 2008
If you do not like cow milk, you now have an option in the form of soya milk. Made from Soya beans, it contains protein, calcium, potassium, phosphorous, calories and fat content that are essential for our bodies.
By Agnes Kyotalengerire
If you do not like cow milk, you now have an option in the form of soya milk. Made from Soya beans, it contains protein, calcium, potassium, phosphorous, calories and fat content that are essential for our bodies.
Godfrey Musisi a nutritionist/natropathist with Mukago Herbal Sanitarium in Bugolobi says unlike cow milk, soya milk is free from cholesterol, it is easily digested and does not curd hence making it a good substitute for meat, cow milk, chicken and eggs. The milk is also a good substitute for vegetarians, who do not take animal protein.
He recommends the milk especially for children because it helps to boost, muscular/neural functioning and boosts, brain functioning to prepare a strong and bright child.
Apart from the nutritional value, Musisi explains that the milk contains herbal medicine and is effective for patients with duodenal ulcers, cancer, diabetes, liver, kidney and bladder troubles because of its mineral content.
Miriam Nagayi, a production manager at Mukago Herbal Sanitarium, says to make five to seven litres of soya milk, you need 2kgs of soya beans. A kilogramme of Soya beans will cost you between sh1,800-2,000.
Buying tips
While buying soya bean for processing milk, Nagayi recommends that you choose bright yellow soya with bright/clear eyes. She adds that the beans should be big in size. This type of Soya is ideal because it softens fast and produces high quantity of milk.
Procedure
- Sort the soya beans
- Wash and soak them in water for 24 hours
- Then wash the beans again, soak them in fresh water for another 24 hours
- Drain the water and wash them thoroughly
- Put the beans in a blender or a mincer and crush to a paste
- Put the paste in a light, clean cloth and pour three liters of boiled water and gently squeeze out the milk.
- Sieve the milk again to remove any particles in the milk
Livingstone Gareba, also an expert in making soya milk at Mukago, says the milk should be boiled to boiling point immediately after extraction.
After it has cooled, keep the milk at room temperature for a day or in a refrigerator for 14 days
Also while boiling the milk, stir it to avoid burning and sticking to the bottom of the saucepan.
If you do not like cow milk, you now have an option in the form of soya milk. Made from Soya beans, it contains protein, calcium, potassium, phosphorous, calories and fat content that are essential for our bodies.
Godfrey Musisi a nutritionist/natropathist with Mukago Herbal Sanitarium in Bugolobi says unlike cow milk, soya milk is free from cholesterol, it is easily digested and does not curd hence making it a good substitute for meat, cow milk, chicken and eggs. The milk is also a good substitute for vegetarians, who do not take animal protein.
He recommends the milk especially for children because it helps to boost, muscular/neural functioning and boosts, brain functioning to prepare a strong and bright child.
Apart from the nutritional value, Musisi explains that the milk contains herbal medicine and is effective for patients with duodenal ulcers, cancer, diabetes, liver, kidney and bladder troubles because of its mineral content.
Miriam Nagayi, a production manager at Mukago Herbal Sanitarium, says to make five to seven litres of soya milk, you need 2kgs of soya beans. A kilogramme of Soya beans will cost you between sh1,800-2,000.
Buying tips
While buying soya bean for processing milk, Nagayi recommends that you choose bright yellow soya with bright/clear eyes. She adds that the beans should be big in size. This type of Soya is ideal because it softens fast and produces high quantity of milk.
Procedure
- Sort the soya beans
- Wash and soak them in water for 24 hours
- Then wash the beans again, soak them in fresh water for another 24 hours
- Drain the water and wash them thoroughly
- Put the beans in a blender or a mincer and crush to a paste
- Put the paste in a light, clean cloth and pour three liters of boiled water and gently squeeze out the milk.
- Sieve the milk again to remove any particles in the milk
Livingstone Gareba, also an expert in making soya milk at Mukago, says the milk should be boiled to boiling point immediately after extraction.
After it has cooled, keep the milk at room temperature for a day or in a refrigerator for 14 days
Also while boiling the milk, stir it to avoid burning and sticking to the bottom of the saucepan.