Soy Milk Recipe
Hi Lovelies!
Soy milk is one of the most basic ingredients in a vegan kitchen. It is used in Vegan Baking, Vegan Cooking, Vegan Desserts, and of course for your morning coffee. Soy milk, it turns out, is really simple to make at home. And in large quantities. For the same price you buy a carton of soy milk, you can buy soybeans, and produce your soy milk.
From that very soymilk, you can even make fresh homemade tofu! And it’s twice as much tastier and without weird unrecognizable ingredients. Moreover, from the fiber leftovers, after squeezing the milk out, you can make super delicious vegan soybean patties! Well, I did all three. Is it easy? I’d say medium level. It takes some effort to squeeze out all the milk. Is it worth it? for sure. Also, in terms of quantity, quality, and flavors.
What to prepare in advance
So, what should you prepare in advance before jumping into the process?
- High-Speed Blender – It is best to have a very powerful food processor or blender. We need the soybeans to be ground to a smooth liquid. When we strain them, we will have a nice amount of soy milk.
- Nut Milk Bag – It is a type of cheesecloth. But with a handle. It is always advisable to have one in hand. It is excellent for many uses in the kitchen, especially for making vegan cheeses. With this cheesecloth, we will strain the soy milk from the soy pulp. After cooking the liquid, we will get fresh, natural soy milk with a smooth texture.
How to make homemade soy milk
Step 1
So the first thing to do is soak the soybeans overnight. The next day they will be ready for grinding and filtering.
I used a pound (500 grams) of soybeans. That’s a lot!! If you want to make only soy milk, you can use half or even a quarter of the amount. Out of a pound amount, I also made homemade tofu, as well as excellent soy (okra) patties. So if you want to make only milk then you do not need so much. Adjust the quantity to your needs.
Step 2
Make sure to ground a small amount of soybeans each time along with the same amount of water. Transfer the ground mixture to a Nut-Bag and squeeze the milk into a large bowl. Repeat the same process for all soybeans.
After straining, remove all the foam formed with a large spoon.
Step 3
Finally, transfer the milk into a Large Cooking Pot and cook on a gentle simmer for about 20 minutes. It’s important to remember to pay attention to the milk while cooking so that it doesn’t boil and spill out of the pot. Even during cooking, the soymilk will form foam. Continue to remove the foam and cover again with a lid otherwise, it’ll form a skin.
Once you have the soy milk ready you can transfer it to a Sterile Glass Bottle and keep the soymilk in the fridge for up to a week. From this milk, you can directly make amazing homemade tofu or use it for a variety of dishes and recipes.
Other basic recipes
Homemade Fresh Soy Milk Recipe
Equipment
- High-speed blender or a food processor
- Nut milk bag
- Large pot to cook the milk
- Large bowl
Ingredients
- 500 gr Soybeans Soaked overnight
- 1500 ml Water
Instructions
- Soak the soybeans inside a bowl with water overnight.
- The next day, blend a small quantity of soybeans in a blender each time. Add enough water to cover them over. Blend well until smooth for about 2 minutes.
- Transfer the batter formed through a nut milk bag over a large bowl and squeeze all the milk well.
- Transfer all the remaining soy pulp to a different bowl. You can make meatballs or other delicious recipes from soy pulp, so you shouldn't throw them away.
- Repeat the process of blending the soybeans in water and then squeezing the milk through a cheesecloth for the remaining soybeans.
- Remove all the foam formed with a large spoon. Even during cooking, the milk will form foam.
- Transfer the strained milk to a cooking pot. Remove the foam and close again with a lid. Cook for 15 minutes over medium heat. Make sure it's simmering and watch over the milk so it won't boil otherwise all the milk will spill.
- Remove from the heat and leave inside the covered pot until cooled. Then transfer to a glass bottle with a hermetic closure. Keep refrigerated for up to a week.
