Organic, natural and wholesome home-made rice milk and soy milk at MesaStila – by Chef Arya and his team. Offering our guests essential breakfast nutrition, without the negative aspects that are so often tied-up to dairy milk. The advantages of these healthy cuisine creations are varied and include:
¯ Zero cholesterol
¯ High in omega oils (soy)
¯ No lactose – so excellent for those who are lactose intolerant
¯ Easy to find the raw materials in Magelang – not so many cows up here in the highlands of Central Java, but plenty of organically grown rice and soy!
¯ Easy to make - though of course not so easy to get it to our immeasurably high standards!
¯ No environmentally destructive methane gases from overworked dairy animals
Rice Milk:
- Boil 1-kg of rice with 1-liter water with a low flame - without washing the rice first
- Slowly remove the water from the cooking rice, a ladle at a time
- Boil the removed water again and season with a little salt and a small amount of palm sugar - collected from the trees in the jungle
- Refrigerate and serve cold
Soy Milk:
- Soak 1-kg of soy beans in 1-liter of water overnight
- Cook the soy beans in the water for 1 hour on a low flame
- Slowly remove the water from the cooking soy beans – a ladle at a time
- Blend the remaining cooked soy beans
- Add blended beans back to the soy water
- Strain through muslin cloth
- Season with a little salt and a small amount of palm sugar (collected from the trees in the jungle)
- Refrigerate and serve cold
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