Homemade Soy Milk
This recipe guides you through making fresh, creamy soy milk from scratch. Enjoy a wholesome, dairy-free alternative perfect for your morning coffee, cereal, or simply on its own, bringing a touch of homemade goodness to your breakfast. While soy milk originates from ancient China, its adoption into global cuisines, including as a popular plant-based alternative in France, reflects a broader shift towards diverse dietary preferences. French culinary tradition, known for its emphasis on quality ingredients, embraces homemade versions of staples like this for their superior taste and freshness, fitting perfectly into a modern brunch spread.
Ingredients
- 1 cup Dried soybeans
- 6 cups Filtered water
- 1 tablespoon Sugar or maple syrup (optional)
- 0.5 teaspoon Vanilla extract (optional)
Instructions
- 1
Rinse the dried soybeans thoroughly under cold water.
- 2
Place the rinsed soybeans in a large bowl and cover with at least 3 times their volume of filtered water. Let them soak for 8-12 hours, or overnight, until they have doubled in size.
- 3
Drain the soaked soybeans and rinse them again. For a smoother, less 'beany' taste, you can optionally remove the skins by gently rubbing the beans between your hands while rinsing.
- 4
Transfer the rinsed soybeans to a high-speed blender. Add 4 cups (1 liter) of fresh filtered water. Blend on high for 2-3 minutes until completely smooth and creamy.
- 5
Place a nut milk bag, several layers of cheesecloth, or a fine-mesh sieve lined with cheesecloth over a large bowl. Pour the blended soy mixture into the bag/cloth.
- 6
Squeeze the bag firmly to extract as much liquid as possible, leaving behind the pulp (okara).
- 7
Pour the extracted soy milk into a large saucepan. Add the remaining 2 cups (500ml) of filtered water.
- 8
Bring the soy milk to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce heat to low and simmer for 15-20 minutes, continuing to stir often, especially as it thickens. Skim off any foam that forms on top.
- 9
Remove from heat. If desired, stir in sugar/maple syrup and vanilla extract while the milk is still warm.
- 10
Let the soy milk cool completely before transferring it to an airtight container. Refrigerate and enjoy within 3-5 days.
Chef's Tips
- •Homemade soy milk typically lasts 3-5 days when stored in an airtight container in the refrigerator. Always shake well before serving.
- •For a sweeter milk, add dates, maple syrup, or sugar to taste during the blending or simmering stage. You can also experiment with other beans like black soybeans for a different flavor profile.
- •The leftover soy pulp, known as 'okara,' is highly nutritious and can be used in baking (e.g., muffins, bread), making veggie burgers, or even added to scrambled eggs for extra fiber.
- •For a richer flavor, you can lightly toast the dry soybeans in a pan before soaking them, though this is an optional step.
Recommended Equipment
As an Amazon Associate, we earn from qualifying purchases.
Reviews
Sign in to leave a review.
No reviews yet. Be the first!
