Ingredients
150 g dried soya beans
1.5 litres of water

Preparation
Soak the soya beans overnight in plenty of cold water. Drain the soaking water the next day and rinse the beans. Add 1.5 litres of water to the beans
and puree with a powerful hand blender.

Bring the resulting mixture to the boil. There may be a lot of foam at the beginning of the cooking time, skim off the foam. Leave the mixture to simmer for approx. 20 minutes. This is important to break down the protein phasin, which is toxic when the beans are raw.

Allow the mixture to cool and then strain through a very fine sieve or cloth. Collect the liquid that has run through, this is the soya drink. Squeeze out the residue in the sieve.

The soya drink can be kept in the fridge for a few days. To extend the shelf life, boil the soya drink again, pour hot into clean, heat-resistant glass bottles and seal immediately. Once cooled, store in the fridge.

Tips

• The remaining mass of squeezed soya beans is called okara and can be used to make vegan patties, vegan bolognese or sautéed vegetable dishes, for example.
• This recipe makes approx. 330 g of okara.
• The soya drink can be sweetened or fruit can be added to taste.

Recipe from HBLA Sitzenberg