Soy Milk
Soy milk is a great alternative to cow's milk. It's delicious, affordable, easy to make, and only requires 2 ingredients: water and soybeans.
Nutrition Facts
Ingredients
Instructions
Soak the soybeans in water overnight (ideally 12 hours or longer).
Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.
Add them to a powerful blender and blend them with 3 cups of water (750 ml) until well blended and almost smooth.
Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer.
Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.
Cook over medium heat, stirring occasionally, for about 20 minutes.
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Continue Reading at Simpleveganblog →Chef's Notes
Use yellow soybeans, it's the best kind of soybeans to make soy milk.
Add more or less water depending on how thick you like your milk.
Feel free to add any sweetener you want or don't add any at all. Add it gently until the milk tastes good.
Some recipes call for a tiny amount of salt, but I prefer my milk salt-free.
Feel free to add other ingredients like cocoa powder or ground cinnamon.
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Reviews from the Original Source
Due to my tropical climate in Malaysia, I soaked my dried soy beans overnight in the fridge... and finished making the soy milk. It tasted quite beany though :(
Some online sources explained that it was due to the cold soaking (i.e. in the fridge overnight).
Next time I'll try soaking in some hot/boiling water and see how it goes!
Thanks for your lovely recipe ^^
I've been making soy milk for about a year. I started with a recipe from a book, which has evolved into something quite a lot like yours! I start with 18 oz of beans and add 8 pints of water; I get close to a gallon of soy milk.
I began this after I noticed the amount of sodium in cow's milk -- soy has almost no sodium whatever. Commercial soy milk, however, has added salt, which defeats the purpose, from my point of view.
I had been making yoghurt for a while when I began this, and making soy milk required virtually the same equipment. I think the only thing I've bought, besides the beans, is some nigari for tofu.
I stumbled onto this recipe when trying to make dòufu nǎo. It’s almost impossible to find soy milk in the stores that don’t have any additives which ruin the dòufu nǎo. Anyway… I can’t believe how easy (and cheap) it is to make your own soy milk! I will be using this recipe from now on :)
I love soy milk and I will make it home made. Thank you for the recipe.
Is the step for removing soybean skin required after soaking them overnight? Do you know if the skin affects the flavor or is harmful if consumed?
We have recently began our plastic reduction journey, this is my first attempt at making my own soy milk. Wow what a simple and delightful recipe, easy to follow, simple instructions and ingredients. Will never buy shop bought again now I've done this recipe ☺️
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