HOW TO MAKE SOY MILK AT HOME (Vegan, No special equipment)
Learn how to make soy milk at home with this step-by-step guide. This dairy-free milk alternative is so simple to make with just two ingredients—soybeans and water—and a few straightforward steps.
Ingredients
- 1 cup organic soybeans (Dried yellow organic. Rinse well and discard any dark or discolored beans)
- 8 cups water (plus more for soaking and boiling)
- Sweeteners like maple syrup or a pinch of salt for taste (Optional)
Instructions
- Soak the Soybeans: Place the soybeans in a large bowl and cover with about 2-3 inches of water. Soak them overnight or for at least 8 hours (12 hours for best results). The beans will double in size and soften.
- Drain and Rinse: Drain and rinse the soaked beans thoroughly under cold water. Remove any beans that haven't softened properly. Optionally, remove the outer skin as much as possible.
- Boil the Soybeans (Optional): To reduce bean flavor, boil the soaked and rinsed soybeans in fresh water for 5-10 minutes before blending.
- Blend the Soybeans: Add the soybeans and 4 cups of water to a blender. Blend until smooth and creamy, about 1 minute on high speed.
- Cook the Soy Milk: Pour the blended mixture into a large pot. Add the remaining 4 cups of water. Heat over medium heat, stirring occasionally, until it comes to a gentle boil. Be careful as it can foam up quickly. Reduce heat to low and simmer for about 20 minutes*, stirring occasionally. Skim off any foam that form on the surface.
- Allow to Cool Slightly: Before straining, let the soy milk cool slightly in the pot for about 10-15 minutes. This will help prevent burns during the straining process and make handling the hot liquid safer.
- Strain: Strain the slightly cooled soy milk through a cheesecloth or a nut milk bag into another pot or a large bowl. Squeeze out as much liquid as possible. The leftover pulp (okara) can be saved for other recipes.
- Flavor the Soy Milk (Optional): After straining, while the milk is still warm, add your choice of flavoring such as maple syrup, vanilla extract, or a pinch of salt. Adjust the amount according to your taste preference.
- Cool and Store: Allow the soy milk to cool at room temperature. Once cooled, transfer it to a sealed container and refrigerate. Consume within 3-5 days for the best taste and freshness.
Notes
- *Cooking time: A longer, slower cooking process can help reduce the beany flavor, allowing more time for the volatile compounds to break down.
- The Total Time doesn't include soaking time.
- Soaking Time: Soaking the soybeans for at least 8 hours is crucial as it softens the beans and ensures smoother milk. You can extend the soaking time to 12 hours for an even creamier texture.
- Removing Skins: While optional, removing the skins from the beans after soaking can reduce bitterness and improve your soy milk's smoothness. This step can be a bit tedious, but it is worth it for finer quality milk.
- Blending Well: Blend the soybeans very well with water until completely smooth. A high-powered blender is best for achieving a creamy consistency without graininess.
- Straining Tips: Strain the mixture using Cheesecloth or Nut Milk Bag. Double straining might be necessary to remove all solids and achieve smoother milk.
- Flavoring: Plain soy milk may not be everyone's taste due to its strong flavor. You can fix the beany taste with flavor. Adding flavors like maple syrup or vanilla extract can significantly enhance the taste of homemade soy milk. Introduce flavors after cooking so you can adjust to taste more accurately. If I'm using it for cooking, just a splash in my tea or smoothies, I'm not using additional flavors. However, If I drink it, I love adding some maple syrup and a pinch of salt.
- Storage: Store the soy milk in a clean, airtight container in the refrigerator to keep it fresh (3 to 5 days). Shake or stir it well before each use, as natural separation may occur.
- Using Okara: Don't discard the soybean pulp (okara); it's nutritious and can be used in various recipes, such as vegan burgers and cookies, or added to smoothies for extra fiber. I love making okara burgers at home! (Recipe here)