DIY Easy Soy Milk Recipe
This is the traditional way of making soy milk with just water, soy beans and a little optional sweetener. It tastes quite different from most store-bought brands.
You can use this soy milk to make homemade tofu too! Try making regular firm tofu using lemon juice or try making silken tofu.
Nutrition Facts
Ingredients
Instructions
Soak the beans in fresh water until doubled (almost tripled) in size; about 8 - 12 hours in the fridge or faster at room temperature. Make sure there is enough room in your container for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.
Drain and rinse the hydrated beans and discard any discoloured or deformed beans.
Blend the beans with 5 cups of water until the beans well pureed. You may split the batch in half to fit in your blender.
This took about 1.5 minutes with my regular 12-speed Oster Blender on the Liquefy setting. In my Vitamix, it took 30 seconds on the highest setting.
Check that the soy pulp particles are very fine.
Strain the liquid into a large pot using a nut milk bag, jelly bag or a several layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.
Squeeze the pulp until it is as dry as you can make it. The fine soy pulp will stick together like play-doh; this indicates that you blended enough. If it falls apart, the pulp is too coarse and you should blend again with the milk.
Heat the milk on medium to medium-high heat until it just comes to a boil while stirring regularly. The milk tends to form a skin at the bottom of the pot so resist the urge to use high heat. And the stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
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Reviews from the Original Source
I tried this recipe with pretty good results, I wanted the milk to make yogurt. The yogurt turned out OK, but it is not as creamy as it is when I use store bought soy milk. It has a bit more of a jello-like consistency than creamy. Should I cook the soy milk less, or longer perhaps?
I brought some soy beans but they take ages to cook so definitely will try this recipe so they don't go to waste.
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