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Preparation of soyabean milk
- Soak about 100 g of soya beans in sufficient amount of water for 24 hours.
- Take out swollen soya beans and grind them to a very fine paste with a pestle-mortar.
- Add about 250 ml of water to this paste and filter it through a muslin cloth.
- Clear white filtrate is soya bean milk.
Compare its taste with natural milk.
- Take 50 ml of natural milk in three beakers and heat the beakers to 30o, 40o and 50o C respectively.
- Add spoonful curd to each of the beakers and leave the beakers undisturbed for 8 hours and curd is ready.
- Similarly, take 50 ml of soya bean milk in three other beakers and heat the beakers to 30o, 40o and 50o C respectively.
- Add 1 spoonful curd to each of these beakers. Leave the beakers.
4 undisturbed for 8 hours and curd is formed.
Type of milk | Beaker no | Temperature | Quality of curd | Taste of curd |
Buffalo milk | 1 | 30oC | Perfectly dense semi solid | Sour |
2 | 40oC | Compartively watery | Less sour | |
3 | 50oC | Highly watery | Tasteless | |
Soya bean milk | 4 | 30oC | Almost dense | Sour |
5 | 40oC | Semi solid little bit watery | Sour | |
6 | 50oC | High water content | Tasteless |
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Ajay Rao 4 years, 5 months ago
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