Homemade Soymilk
Prep time
Cook time
Total time
This recipe is from Go Dairy Free: The Guide and Cookbook. Please note that the Prep time is hands-on time only. Plan ahead for soaking the beans. It's okay if they sit in the refrigerator soaking for a couple of days.
Author: Alisa Fleming
Recipe type: Drinks
Cuisine: Japanese
Serves: 4 cups
Ingredients
- 1 cup organic dry soybeans
- 8 cups hot water, as needed, plus additional for soaking
- 2 tablespoons cane sugar, or to taste (you can substitute your favorite sweetener)
- Pinch salt
Instructions
- Put the soybeans in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for about 24 hours.
- Drain and rinse the soaked soybeans. Remove any remaining hard soybeans (those can be cooked and tossed into a meal for extra protein).
- Put 2 cups of the slightly softened soybeans in your blender with 2 cups hot water. Blend until relatively smooth and creamy, about 2 minutes.
- Pour the milky mixture into a medium saucepan, through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
- Return the remaining soybean pulp to your blender. Add 2 cups hot water and blend until creamy, about 1 minute. Pour the milky mixture through the nut milk bag or cheesecloth again, and squeeze to extract more of the milky goodness. Repeat this step 2 more times, using up the rest of the water and fully extracting as much richness from the beans as possible.
- Place the pan over medium heat and bring the soymilk beverage to a boil. Reduce the heat to medium-low and simmer for about 35 minutes, whisking often. If a skin develops (this can happen several times), simply whisk it in or remove it, if preferred.
- Whisk in the sugar and salt and cook, whisking often, for another 5 minutes.
- Pour the thickened soybean milk beverage into a large glass measuring cup and add enough fresh water to make 4 cups. Whisk to combine.
- Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it might separate a little as it sits.
Notes
Soybean Note: I don’t waste time removing the skins from the soybeans, as it’s very tedious and has little, if any, effect on the end product.
Taste Enhancing Options: If you don’t like the beaniness of soymilk, add 1 pandan leaf or a slice of fresh ginger to the soymilk before boiling. Remove it once cooked. Or adding ½ teaspoon vanilla or almond extract after cooking will also help influence the flavor.
Nutrition Notes: The nutrition facts are based on about 50% loss from soybean solids. It's an estimate. the actual nutrition will vary.
Taste Enhancing Options: If you don’t like the beaniness of soymilk, add 1 pandan leaf or a slice of fresh ginger to the soymilk before boiling. Remove it once cooked. Or adding ½ teaspoon vanilla or almond extract after cooking will also help influence the flavor.
Nutrition Notes: The nutrition facts are based on about 50% loss from soybean solids. It's an estimate. the actual nutrition will vary.
Nutrition Information
Serving size: 1 cup Calories: 126 Fat: 4.6g Saturated fat: .7g Carbohydrates: 13g Sugar: 7.7g Sodium: 39mg Fiber: 2.2g Protein: 8.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/homemade-soymilk-recipe-dairy-free