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Soybean Milk

Reviewed: Feb. 23, 2013
This worked perfect. It actually more complicated with all the straining that it looks. I let it soak longer to see if I could get more of the husk to come off but it didn't. I did find another method which claims that boiling it a little will help. However with the husk on and using my food processor it worked out perfectly fine. I did do a double strain through the cheese cloth too and the milk is super fine. I also opted to go with no Pandan or Ginger and lowered the sugar. I figure if they want it sweeter they can add more sugar later. I used a little less water too as it overflowed my food processor. In the future I would have to do it in 3 portion.
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