Soy milk is a delicious alternative to cow's milk in recipes or by mouth. Many people do not think that making soy milk is so easy as long as a bag of soy and a blender are available. After trying homemade soy milk, you'll be saying goodbye to store-bought soy milk forever!
Ingredients
Servings: 1 liter pitcher of soy milk
- 1 bag (900 grams) of dry soybeans
- Salt to taste
- Sugar, to taste (optional)
- Vanilla, cinnamon or chocolate, strawberries to taste (optional)
Step
Part 1 of 3: Prepare and Mash Soybeans
Step 1. Wash soybeans
Pour a bag of soybeans into a colander and wash it with clean water. Stir the soybeans by hand so that everything is washed off.
Step 2. Soak soybeans overnight
After the soybeans are rinsed, place them in a large bowl. Pour enough clean water so that the soybeans are completely submerged, about 4 cups. Then soak the soybeans overnight, or at least 12 hours.
This soaking process makes soybeans easy to peel and easy to pulverize to produce milk
Step 3. Check the soybean seeds
After 12 hours, the soybeans will be softer and twice their original size. Use a knife to split the soybeans. If it's soft and easy to split, it's enough. If the soybeans are still firm, soak them longer and check every hour or so or until the soaking process is considered sufficient.
Step 4. Drain the soybeans
After you have soaked the soybeans, place the strainer in the sink and then pour the soybeans into the strainer, allowing it to drain. Then transfer the soybeans to a large bowl and add them to the water.
Step 5. Squeeze the soybeans by hand
Before mashing soybeans, many people like to remove the skin because the skin gives the milk a texture. To remove the skin, squeeze the soybeans to remove the husks.
You can peel the soybeans individually while squeezing them, or you can also put the soybeans back in the water. The soybean skin will come off and float on the surface of the water
Step 6. Use a spoon to scoop out the epidermis
After the soybeans are kneaded, you will see a layer of soybean skin floating in the water. Use your hands or a spoon to scoop the soybean skin out of the water.
It's okay if there's some skin still on, or if there's some skin on the soybeans. This will not affect the milk too much
Step 7. Put the soybeans and four cups of water in a blender
Once the soybean husks are removed, place the soybeans in a blender, and pour four cups of water into them. Close the blender.
If the blender is not big enough for four cups of water, add half the soybeans and two cups of water first. After the first batch of soybeans are crushed, continue with the rest
Step 8. Turn on the blender on high speed for one minute
Mash the soybeans on high speed for at least one minute. After a minute, open the lid of the blender and check the soy milk. The milk will appear frothy, and there will be no soy chips.
If the mixture is still not completely combined, mash again for fifteen seconds then check again
Part 2 of 3: Straining and Boiling Soy Milk
Step 1. Prepare the filter
Even if the soy is thoroughly mixed, you'll still need to strain the soy milk to get a smooth texture. Place a cheese sieve or gauze on a finely perforated sieve, then place the sieve over the pan.
Step 2. Strain the soy milk
Slowly pour the mashed soy milk into the cheese strainer placed on top of the pan. After pouring, unite the ends of the filter cloth and then squeeze. This way, the remaining soy milk can be added to the pan.
Step 3. Set aside the soybean dregs
After the filter cloth is squeezed, open it and you will see the pulp called okara. Okara can be used for a variety of foods, from vegan burgers to crackers.
If you don't want to use okara, you can throw it away
Step 4. Heat a pot of soy milk on the stove over medium-low heat
Cook the soy milk on the stove over medium-low heat. Stir occasionally, and watch the pan as the soy milk can overflow quickly.
Step 5. Bring to a boil then add salt and seasonings
Once the soy milk starts to boil, reduce the heat. Add a pinch of salt along with any additional flavors of your choice. Many people add less sugar, as store-bought soy milk usually contains a lot of sugar.
You can also add a teaspoon of vanilla extract, a stick of cinnamon, or even a few teaspoons of melted chocolate to add flavor to the milk
Step 6. Simmer over low heat for 20 minutes
After you have reduced the heat and added other flavours, let the soy milk simmer over low heat for 20 minutes. This will soften the taste of the soy milk so it doesn't feel too "nutty".
Part 3 of 3: Serving Soy Milk
Step 1. Wait for the soy milk to cool
Turn off the heat after 20 minutes and remove the pan of soy milk from the stove. Set aside and let cool. Once it reaches room temperature, pour the soy milk into the pitcher and place it in the fridge.
Step 2. Spoon a thin layer over the surface
Once the soy milk has cooled, look at the top surface. If you see any coating on the soy milk, scoop it up with a spoon and throw it away.
Step 3. Serve the soy milk cold
Once the top layer is removed, the soy milk is ready to serve! Serve in a glass cold or enjoy in the form of a smoothie instead of cow's milk. Leftover soy milk stored in the refrigerator can last up to a week.
Tips
- Even if you don't want to add any other flavor, always add salt to the soy milk. You might think you don't need it, but salt can help balance the flavors!
- Soy milk is perfect for smoothies, for baked pastries like muffins, and as a substitute for milk in coffee. Soy milk will give it a mild, nutty taste, which cow's milk lacks.
