Bianco di Puro PRIMO+, User Manual

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EN 30
SOY- RICE- AND COCONUT MILK (MANUA MODE)
SOY MILK
Makes approx. 800 ml
INGREDIENTS
•
75 g dried soy beans
•
salt to season
•
agave syrup to season
PREPARATION
Place the soy beans in a large bowl with
plenty of water and soak overnight.
Pour away the soaking water. Rinse the
soy beans in cold water, then place in a
saucepan of fresh water, cover with a lid,
and bring to the boil. Simmer over a low
heat for 1 hour until soft. Alternatively,
cook in a steam cooker for 30 minutes.
Drain the beans again, then rinse in cold
water and place in the mixing container.
Pour over 1 l of fresh water and blend
using the rice milk programme. Season
the milk to taste with a little salt and
syrup.
Decanted into a well-sealed container,
the soy milk will keep in the fridge for
about 5 days.
INFO
You can soak and cook larger quantities
of soy beans. They will keep in the fridge
for 3–5 days, so you can use them to
make fresh soy milk whenever you like.
Or freeze the cooked beans in portions
and defrost them before using them to
make soy milk.
RICE MILK
Makes approx. 900 ml
INGREDIENTS
•
100 g wholegrain rice
•
800 ml water
PREPARATION
Wash the rice thoroughly and drain,
then place in the mixing container with
the water. Blend to make milk using the
rice milk programme.
The rice milk will keep in the fridge for
about 5 days.
TIPP
To make g and rice milk, blend 8 dried
gs (approx. 140 g) with the rice and
water. The g and rice milk will keep for
1–2 days in the fridge.
COCONUT MILK
Makes approx. 500 ml
INGREDIENTS
•
1 small coconut (approx. 450 g;
alternatively 250 g coconut meat)
PREPARATION
Break the coconut with a hammer
(reserving the water), and separate the
hard outer shell from the meat. There
should be about 250 g of meat. Peel the
thin brown skin off the meat. Wash the
meat and break into chunks. Top up the
coconut water with water to make 500
ml. Put the meat in the mixing container
with the water, and blend using the rice
milk programme.
Pass the coconut milk through a hair
sieve or nut milk bag. The coconut milk
will separate when left to stand for a
while. Just stir it well before using. The
milk will keep for 3–4 days in the fridge.
It’s even easier if you use grated
coconut. Blend 100 g grated coconut
and 500 ml water using the rice milk
programme (makes about 350 ml).
TIPP
The fatty acids in coconut milk can
help to strengthen the immune system.
Furthermore, the constituents are said
to have antiviral, antibacterial and
antifungal properties.