How to Make Corn Juice in a Soy Milk Maker
Main Ingredients: 300g sweet corn, 500g fresh milk,25g white sugar
Instructions:
1. Remove husks and silk from corn.
2. Cut corn into small sections. Use a knife to spiral off kernels (previously, whole cobs were steamed then kernels removed, but this left too much pulp). Steam the kernels until tender.
3. Place the cooked corn kernels into a soy milk maker (use kernels from half an ear of corn).
4. Add white sugar (adjust to taste) and fresh milk (about half a carton, approximately 125g).
5. Add an equal amount of purified water or cooled boiled water to the milk. Blend the mixture, then strain it through a mesh strainer. Enjoy!
Note: We recommend boiling the blended mixture before drinking.
Cooked Corn Juice Method
This method involves boiling the corn first, then juicing it. It yields a smoother texture and allows for instant preparation of either iced or hot corn juice.
Boil corn or corn kernels in water for 10 minutes.Ensure the corn is fully cooked to yield a thick, creamy juice rather than a watery, fibrous consistency. This method produces a significantly more flavorful juice than using raw corn. Raw Corn Juice Method The raw method involves directly placing uncooked corn into the juicer, then heating the extracted juice afterward.
For fresh, tender corn, simply bring the juice to a boil! However, it tends to boil over easily during cooking. If using mature corn, boil it longer for better texture and easier nutrient absorption. After it comes to a boil, simmer for about 15 minutes.
Editor's Recipe Collection Tip: Compared to sweet corn, using waxy corn yields a richer flavor. Stir constantly during cooking to prevent scorching.Add white sugar to taste. The amount of water affects the juice's thickness—adjust according to preference. Chilling it on hot days makes it even more refreshing.