Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic soy milk tea jam. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Southern Taiwanese Classic Soy Milk Tea According to older macrobiotic texts, babies on a macrobiotic diet can drink spring or well water that has been boiled and cooled, bancha twig tea, grain teas, apple juice (warm or hot) and amazake that has been boiled with twice as much water and cooled. Making your own soy milk is super easy and super cheap!
Macrobiotic Soy Milk Tea Jam is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Macrobiotic Soy Milk Tea Jam is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have macrobiotic soy milk tea jam using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Soy Milk Tea Jam:
- Prepare Unsweetened Soy Milk
- Prepare Beet sugar
- Prepare Vanilla Beans
- Make ready Tea leaf (Earl Gray)
My boyfriend is lactose intolerant and only drinks soy milk. Is there any blend of tea specially tasty with this kind of milk? Pour soy milk into a blender. The top countries of supplier is China, from which.
Steps to make Macrobiotic Soy Milk Tea Jam:
- About the size of the pan, I used Le Creuset cookware. A 20 cm round cocotte will be the perfect size for 500 ml soy milk. A 20 cm pan will be too small if making the double amount with 1 liter of soy milk. 24 cm was the perfect size for 1 liter.
- Portion out the tea into strainers if not already in bags. Wet an empty jam jar with water, and heat it up for 1 minute in a 600 W microwave. Let the jar dry naturally. (This will be the sterilizing.)
- Put all ingredients except the tea leaves in a pan. Add the vanilla beans still inside their hull. Heat over medium heat. Continue mixing to melt the sugar.
- Reduce the fire to a slightly low heat when the mixture comes to a boil. Put the tea leaves in the pan, simmer for 5 minutes and then take the tea leaves out. Simmer for another 5 minutes and then take the vanilla beans out. Continue stirring and simmer for a while.
- Take out the vanilla beans from the hull and put the beans back into the pan.
- Turn up heat to medium and continue stirring with a wooden spatula. After 15 to 20 minutes, when the mixture is thick enough that you can see the bottom of the pan for about 1 to 2 seconds after scraping it with the spatula, it's ready.
- If you keep the jam in a sterilized jar, it can be stored for 1 month.
- If you don't add any tea leaves, you'll have a soy milk jam, which is delicious as well. Give it a try! In that case, take out the hull of vanilla beans 10 minutes after the mixture comes to a boil. Of course, the flavor will definitely improve if you put the vanilla beans back into the pan.
Soybeans are soaked, grinded, then the mixture is boiled and lastly remaining particulates are filtered. Macrobiotic healthy food: balls from ground wheat Germinate lentil on wooden background, health food, legume Spoon of sunflower sesame fennel mustard seeds for macrobiotic food California Health Food - Bean Cakes. Pour into serving pot with the tea, and stir well to combine. I've never really like soy milk, but this recipe sounds very very interesting! I'll have to try it sometime soon!
So that is going to wrap this up for this special food macrobiotic soy milk tea jam recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
