Soybeans-Part 5

Greetings! In today’s class, we shall learn how to make two more soy products!

(12) As Soy Acidophilus Milk: The  following formula for making this health drink at home is taken from the Madison Health Messenger, published by Madison Foods, Madison College, Tennessee.

Pour contents of 29 oz. can of soy milk into a 1 or 2 quart glass jar, and heat to body temperature (98.6 degrees – lukewarm) by placing the jar into a large vessel containing warm but not hot water. Stir constantly. Then add 2 teaspoonfuls liquid acidophilus culture and put in a warm place, about body temperature (98.6 degrees), placing cap on jar but not air tight. The milk will be thick and ready in about 10 hours. Then stir, add salt desired to taste, and place in refrigerator. Out of this milk, save 6 tablespoonfuls and use this in the next batch of milk instead of the culture, and it will require only 6 hours to prepare the milk. Three or four batches of milk may be made this way, as long as it is kept well refrigerated after it is made. As soon as the flavor of the milk is too sharp, start over, using the pure culture.

In the preparation of soy acidophilus milk, it is important that the area in which it is prepared be clean and free from air currents that may carry dust laden with contaminating germs. Everything used should be as sterile as possible. The top of the can of soy milk should be placed in boiling hot water, and then held over a hot plate till the water is dried off. Puncture two small holes in the top of the can with an ice pick or can opener that has been immersed in boiling hot water. When the milk is poured into the jar, the can should not touch the jar any more than is necessary, to pour the milk into it. The lid of the jar should be boiled. The surfaces worked on should be scrubbed with strong soap solution, and absolutely clean cloths and towels should be used to dry hands, etc. No cloths or towels should be used that have been used for anything previously. Spoons and implements used for stirring, etc., should be boiled first. Foreign bacteria are present almost everywhere, and due care must be exercised to prevent the transfer to the milk. With reasonable care in following the directions given, the soy acidophilus milk can be prepared successfully from the very first attempt.

The acidophilus bacillus is the healthy bacteria in the intestinal tract that destroys the putrefactive bacteria. The acidophils bacillus in the normal intestinal tract will take care of the putrefactive bacteria without any aid; however, in most cases the intestinal tract is not normal and therefore needs some assistance, which can be given in this way.

The bacteria which are sought in acidophilus milk grow more vigorously in soybean milk than in cow’s milk, so that they are 50 percent larger, exceed the number by 50 to 100 percent, are more robust, and live longer; which means they do the user that much more good.

Acidophilus bacillus culture may be obtained from large drug stores. Furthermore, soy acidophilus milk is often called soy buttermilk.

(13) As Greens; Sprouts: The sprouts of soybeans make a very popular and nutritious food through the Orient, and should become popular here. They rank very high in Vitamin C. They add to the variety of greens, and they make it possible to have greens when one may not obtain them in other ways, regardless of season or conditions.

They are good as a salad, or cooked slightly with a little soy aminos added. We give below the Chinese method of sprouting the beans: Prepare a receptacle over which to stretch several thicknesses of cheese cloth, which will catch water which drips through the cheese cloth. Spread the beans on the cloth. Cover them with other layers of cheese cloth. Sprinkle with water several times each day. Do not let them get dry. Keep at ordinary room temperature. When the sprouts are small, they may be eaten, beans and all. As the sprouts grow longer, eat only the sprouts. They will start sprouting quicker if first soaked over night.

The University of Illinois College of Agriculture suggests this: “Soybean (sprouts) can be grown indoors, and with the equipment usually found in the home kitchen. They require from ten to twenty minutes cooking, can be served in a number of ways to add variety and interest to winter menus.

The first requisite for sprouting soybeans is to select a variety that will germinate readily. Soak the soybeans overnight, then put them into a flowerpot, a sink strainer or colander, or any utensil that has holes in it for drainage and that can be covered. Be sure the container is sufficient in size, for the beans swell to at least six times their original bulk as they sprout. Cover the container and leave them in a warm, dark place. Light seems to make them an undesirable color.

At least four or five times each day during the sprouting period, flood or sprinkle the beans with lukewarm water. In four to six days, the sprouts should be from two to three inches long and ready to use.

“Soy bean sprouts can be used in salad, steamed and seasoned, panned with a small onion or other seasoning, as chives or parsley, or combined with other vegetables.”

AbundantGrab a friend and share the wealth, from what you’ve learned in the School of Health! In our next class, we shall have a quiz about soybeans. God bless!

Previous Lesson(s): Part 1, Part 2, Part 3, Part 4



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