Most times when i make soy milk, i make it traditionally in my kitchen from scratch. Luckily for me, the soya bean seed is always readily available whenever i need it. It's mostly used as a beverage which can be sweetened and served hot as tea for breakfast or cold. Please take note that soya bean milk and soya bean powder are totally different. 
Soy milk is the most nutritious and best protein source because it has well balanced amino acid levels than other vegetable sources. it's rich in essential fatty acids, amino acids like lysine and methionine, fiber, vitamins and minerals. This is one drink which is highly essential for kids due to its nutritious benefits and can also be taken by diabetics. 

Homemade Soy Milk Recipe
•Prep time: 6hrs 30mins
•Cook time: 20 mins

Utensils Needed:::
• A pot
• A sieve with handle
• A Cheese/Pap cloth

Ingredients:::

•1 cup Soya beans

• Water - As desired

• Sugar/ Honey - As desired

• Flavor essence - Optional

Directions:::

Step 1: Soak the Soya bean seeds in water Overnight or for 6 hours

Step 2: Drain and rinse the seeds with clean water. Rub the seeds between your hands to de-haul it till the skin removes(Just the same way beans is de-hauled for moi moi ). This process is very important as the skin is more of fiber and insoluble.  Sieve out the chaff and rinse with clean water several times. Pour the washed seeds into a blender, Add some water and blend till smooth.

Step 3: Place the Sieve with handle on the pot and place the pap sieve cloth within. Gently pour the blended soya bean slurry into the pap sieve. Squeeze the Liquid filterate into the pot. The chaff can be reused by placing in the blender again with water, blending and squeezing till all the milk is extracted.

Step 4: Place the pot with the filtered soya milk on fire and cook on low heat for about 15-20mins till it starts to boil. While it cooks, keep stirring because it has the tendency to curdle if you don't. Sieve once more (Hot filteration) to remove the insoluble soy pulp fiber (Okara)and leave to cool.

Step 5: Add your sugar and flavor essence and mix. Serve warm or Refrigerate and Serve Cold

Kitchen note::: 

Soya needs to be given heat treatment before use. This is done to destroy the soya bean trypsin inhibitors that has unfavourable effect on growth and utilization of soya as well as sterilize the milk. If not given heat treatment before use, it could retard growth and lead to death due to toxicity. Heat treatment could be done by boiling or toasting to ensure the heat penetrates into the seed. it's only after heat treatment that you can now dry, grind or process into any edible form of administration. By giving heat treatment, your main aim would be to destroy the inhibitor but not denature the protein therefore you have to work at an optimal temperature between 120-150°C or probably boil for about 15-20 mins (Chinadi O, 2014)

I once worked in a popular brewery here in Nigeria but never for once did i try any of the beer products even though it was readily available all around. That's probably because i've got more affinity for sweet things but Just as i was about giving up on all beer, the "Ginger beer" came along. 
Maybe because of it's "sweet" refreshing taste or probably because of the health benefits, Either way ginger beer remains one of the easiest beers to make right at home. This is because, it takes a shorter time to brew unlike other beers which takes longer to brew.
i love ginger beer, Infact the only type of beer you could find in my private stash is ginger beer. Also, the ingredients for homemade preparation are easy to find around the kitchen. Just mix a little bit of ginger, sugar, lime/lemon, activator and the end result is usually this fizzy, sweet drink with a little bit of alcohol (well, not that little though if you leave it for a longer period).....plus its easy as ABC :)
Related Posts: Ginger Recipes

Ingredients:::

• 2 Fresh ginger roots

• 6 Cups water

• 1 Cup Sugar (you could use more or less)

• 3 tbsp. lemon/ lime Juice

• 1/3 tsp. Bakers yeast

Directions:::

Step 1: Peel off the papery skin of the ginger with a spoon(It'd come off easily) or a knife, rinse clean and grate with a grater

Step 2: Place the grated ginger in a small pot, add the sugar and 2 cups of water. Heat till the sugar dissolves then turn off the burner.

Step 3: Through a fine sieve, Strain the Sugar-ginger syrup into a bowl and once strained completely, leave to cool down. 

Step 4: Transfer the strained liquid into a plastic bottle, add the remaining water, lemon or lime juice and bakers yeast. Make sure you leave a little air space in the bottle (This is done to leave room for the gases that'd build up during fermentation). Cover the bottle and shake to mix up all the ingredients as well as activate the yeast to start the carbonation process.

Step 5: Leave to stand in a cool place for about 24-48 hours (Try opening it once or twice to release the carbon dioxide as well as reduce pressure so it doesn't explode in your face when it's finally ready).

Step 6: To check if it's ready press the plastic bottle, if it depresses/ goes in then it's not ready but if it's firm and seems swollen then it's ready. The firmness is caused by the carbon dioxide produced during fermentation. 

Step 7: Once it's ready, gently open up (Best done over the sink) to release pressure. It should  bubble or be fizzy (Imagine the reaction you get when you open a carbonated soft drink that has been shaken). Now your drink is ready, but best served cold.

Place in a refrigerator and serve Chilled.

Recipe by:

www.dobbyssignature.com

Kunu drink is a popular drink made from whole grains of millet and sometimes sorghum or corn. Its quite popular in most parts of Nigeria especially the northern part where it originates. It’s got a spicy, nutty flavor and it’s packed with nourishing vitamins and minerals. It’s also rich in protein and high in fiber. Preparation of this drink takes about a minimum of 2-3 days. This is because for the first two days, it’s left to soak in water so as to trigger the process of fermentation.  Making Kunu at home is quite easy and requires nothing fancy. Here's how its done…….

De-hulled Millet

How to make "Kunun Zaki" drink 

Utensils:::

• Blender 

• Pap Sieve 

Ingredients:::

• 3 cups Millet (de-hulled)

• 1 medium sized Sweet potato, peeled- Optional

• 2 Medium sized Ginger, peeled

• 1 tbsp. Cloves (Konofiri)

• Sugar (To taste)

• Water 

Directions:::

Step 1: Soak the seeds in water for 48hours to allow the seeds ferment making sure you change the water every 7 hours. 

Step 2: Wash thoroughly with clean water and place the millet, Ginger, Cloves (Konofiri) & Sweet potato in a blender (You need one with sharp blades) and blend till you have a smooth paste making sure you add water while blending to enable it blend smoothly.

Step 3: Place the blend in a large bowl and pour cold water over the paste (This is to make it easier to sieve) and mix. Gently pour the slurry into the sieving bag and sieve the mixture. Discard the chaff 

Step 4: Leave the sieved out liquid to settle for about 7 hours, by then the clear liquid would be above the sediment (thick paste below). Sieve out the clear liquid leaving the settled mixture which should be thick.

Step 5: Divide the thick paste into two bowls (Let’s say bowl 1 & 2). Pour boiling hot water over the content of bowl 1 and stir (As if you are preparing pap). Add the content of bowl 2 into bowl 1 and stir some more. At this stage you can add as much water as you want depending on how thick or watery you want your kunu. It’s usually thick though.

Step 6: Sweeten with sugar, Refrigerate & Serve Chilled. 

"Kunun Zaki" drink with Ice cubes

Recipes by

www.dobbyssignature.com

Zobo drink also known as Zoborodo or Hibiscus drink is a popular nutritious healthy drink to make at home. It's an Ox-blood or red wine colored drink made from dry petals of the roselle plant (Hibiscus sabdariffa) which is a hibiscus specie. It goes by different names such as Rosella in Australia, Jamaican sorrel drink in the Caribbean, Sobolo in Ghana, depending on the region it's prepared. It's a rich and natural health drink filled with enormous benefits.

I love preparing my zobo drink with more of natural fruits including the peels of the particular fruit i use for the flavor I want but you may add artificial flavors and sweeteners such as Foster clarks, Nutri C, jolly juice e.t.c if you don't have the natural substitute. The Concentration of the juice also depends on choice as some like theirs concentrated while others like their’s less concentrated like me. Also, the more concentrated the drink is, the more likely it is to sour and ferment quickly. Traditionally, Zobo drink has been used for years and therefore seen as a herbal health drink which has been known to help several health issues including high blood pressure, loss of appetite, circulation, liver diseases, cancers, fevers, and as a gentle laxative and diuretic. Modern research also supports the fact that hibiscus has multiple health effects. This definitely makes it one of the top 10 healthy drinks to make at home.

How to make Healthy natural zobo drink:
•Prep time:   20 mins
•Cook time: Over 1hr

Utensils needed

• A Sieve
• A Large Pot
• A Sharp Knife

Ingredients::::

• 150g Zobo leaves 

• 7 Liters water

• 30g Dry ginger or Fresh ginger 

• 3 tbsps. Cloves a.k.a Konofiri 

• 1 Large Pineapple 

• Artificial flavors and sweeteners such as (foster Clark’s Pineapple flavor, jolly juice e.t.c) -Optional. 

• Sugar Cane or Honey - Optional (You can substitute with Sugar) 

Directions::: 

Step 1: Before peeling the pineapple, wash the skin thoroughly and rinse with clean water. You can use both the inner part and the outer skin to get added flavor. (P.S: Use the skin only if you are sure of how it was stored or if it's been thoroughly washed.) Peel and Dice the fruit - Set aside

Step 2: Wash the dry leaves of the hibiscus severally with cold water. This is because the leaves are often times dirty due to the way they are stored. Once you're done washing, place the washed leaves in a large pot and add the water and turn on your burner.

Step 3: Add the chunks of pineapple, ginger and Cloves (Konofiri). The taste of the zobo really intensifies when it's boiled with the ingredients unlike when its left to steep. Leave to boil for about 25mins.

Step 4: Sieve out the extract into a bowl and leave the drink to cool. The boiled leaves in the pot can still be reused till the red color of the zobo totally reduces. You'd know when the red color becomes less intense.

Step 5: This is supposed to be a health drink so i ensure i use only natural sweeteners and flavors like honey, sugar cane juice, pineapple juice etc. Alternatively if you don't have the natural juices, you can substitute with Artificial flavors and sweeteners such as Foster clarks flavor, Nutri C, jolly juice e.t.c. 

Step 6: Refrigerate and serve cold.

Nutritional and Health benefits:

• It has long been used traditionally as a natural diuretic and in the treatment of several diseases such as Urinary tract infections. It Promotes kidney functioning.
• Zobo drink is a veritable source of vitamin A
• According to nutritionists, it has been found to be very effective in the management of hypertension due to its anti-hypertensive properties.
• It also helps in lowering blood pressure as it contains an enzyme inhibitor which blocks the production of Amylase
• It’s good for diabetic patients
• It reduces the cholesterol in the body
• It aids in digestion and acts as a Natural health tonic
• It has Antibacterial properties
• It helps Decrease spams in the stomach
• It Soothes colds and provides similar cold relief obtained by consuming antioxidant drinks

Other names it is known as in different regions:::

• Zobo drink/Zoborodo- In Northern Nigeria
• Isapa - Yorubas in the South Western Nigeria
• Lumanda/Chibemba-Zambia
• Omulete-Namibia

• Sobolo - Ghana
• Bissap – In Niger, Senegal, Burkina faso, Benin, France, Congo and Guinea Bissau.
• Jamaican Sorrel- In Caribbean & Latin America
• Dah/Dah/Bleni- In Mali
• Karkade-Egypt, Sudan, & Saudi Arabia
• Flor de Jamaica- Mexico
• Womjo-Gambia
• Rosella/Rosella fruit-Australia
• Belchanda-Nepal
• Grosella- Paraguay

Recipe by 

www.dobbyssignature.com