I’ve got the automatic soya bean milk maker, i’ve got the ingredients ready. Just got to soak around 125gm - 150gm in water for a minimum of 10 hours and it’ll be ready for my very first batch of soya milk. There’s a lot of work to be done after the soaking process. And that’s the skin removal process. I have this habit of removing the skin as i dont like the beany taste and this helps in eliminating it. The skins also contain some of the bitter flavors and also some inhibiting enzymes. Therefore by removing the skins, it can positively affect the taste. At the same time some “gas forming” or “digestion inhibiting” compounds may be reduced or eliminated. As for the almonds, it adds more ooomph and nutritional value to the soya milk as it’s very high in calcium.
