To drain soy milk, you separate the liquid from the solid pulp (okara) by pouring the puree into a lined strainer and then actively pressing the contents to extract the milk.
The Process of Draining Soy Milk
Draining soy milk is a crucial step in its preparation, ensuring you extract maximum liquid while leaving behind the fibrous pulp. This process typically involves a strainer lined with a fine mesh, cheesecloth, or a specialized nut milk bag.
Step-by-Step Draining
Follow these practical steps for efficient soy milk drainage:
- Prepare for Straining: Begin by carefully pouring the hot puree into the lined strainer. Ensure the strainer is positioned over a large mixing bowl or another suitable container to collect the freshly drained soy milk. While the straining is underway, you can also wash out the pot you used for cooking the puree, preparing it for any subsequent steps.
- Gather and Twist: If you are using a straining cloth (like cheesecloth or a nut milk bag), carefully bring the sides of the towel together and twist them. This initial twisting motion helps to consolidate the pulp and facilitate the preliminary draining of the liquid.
- Press to Extract Milk: The most critical phase of draining is the pressing. Press the contents against the strainer with a pestle or the bottom of a sturdy bottle so that the milk drains out and into the mixing bowl. This physical application of pressure is essential for squeezing out as much of the remaining liquid as possible, thereby maximizing your yield of smooth, creamy soy milk.
This method ensures a thorough separation, leaving you with pure soy milk ready for consumption or further use.
