Soy Milk
Ingredients:
- 100 g (½ cup) dried soybeans
- 960 ml (4 cups) water
- 2.2 g (½ tsp) vanilla
- 2 dates (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the soybeans the full 8 hours or overnight — under-soaked beans are harder to blend smooth and produce a thinner, less creamy milk.
Instructions:
- Soak the Soybeans: Soak 100 g (½ cup) dried soybeans in cold water overnight or at least 8 hours. Drain and rinse well.
- Blend: Add soaked soybeans and 960 ml (4 cups) water to a high-speed blender. Blend on high for 60–90 seconds until smooth.
- Cook: Pour into a large saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent sticking. Skim off any foam. Simmer for 15–20 minutes.
- Strain: Pour through a nut milk bag or fine cheesecloth into a large bowl. Squeeze firmly to extract all liquid. Discard the okara (soy pulp).
- Flavor (Optional): Add ½ tsp vanilla and 2 pitted dates for a lightly sweetened version. Blend briefly if using dates.
- Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
Notes: Soak the soybeans for the full 8 hours (or overnight). Under-soaked soybeans don’t blend smoothly and result in a gritty, less creamy milk.
Soy milk must be cooked after blending and straining — raw soybeans contain compounds that can cause digestive discomfort. Simmer for at least 10 minutes.
Tips: Skim off any foam that forms during cooking for a cleaner flavor.
Use the leftover soy pulp (okara) in baked goods, veggie burgers, or as a meat substitute base.
Storage: Keep refrigerated in a sealed jar for up to 4 days. Shake well before each use as natural separation occurs.
Swaps: Soy milk is the highest-protein plant milk. For a quicker alternative with no cooking required, cashew milk or oat milk are easier to make at home.
This recipe leans on a handful of key ingredients to get its flavor and texture right. Dried soybeans are the base, soaked and blended to release their naturally creamy, protein-rich liquid. Water thins the mixture to a drinkable consistency, while a touch of vanilla and optional dates round out the flavor with warmth and gentle sweetness.
Soy Milk
Ingredients:
- 100 g (½ cup) dried soybeans
- 960 ml (4 cups) water
- 2.2 g (½ tsp) vanilla
- 2 dates (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. Dried soybeans are the base, soaked and blended to release their naturally creamy, protein-rich liquid. Water thins the mixture to a drinkable consistency, while a touch of vanilla and optional dates round out the flavor with warmth and gentle sweetness.
Prep:
Soak the soybeans the full 8 hours or overnight — under-soaked beans are harder to blend smooth and produce a thinner, less creamy milk.
Instructions:
- Soak the Soybeans: Soak 100 g (½ cup) dried soybeans in cold water overnight or at least 8 hours. Drain and rinse well.
- Blend: Add soaked soybeans and 960 ml (4 cups) water to a high-speed blender. Blend on high for 60–90 seconds until smooth.
- Cook: Pour into a large saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent sticking. Skim off any foam. Simmer for 15–20 minutes.
- Strain: Pour through a nut milk bag or fine cheesecloth into a large bowl. Squeeze firmly to extract all liquid. Discard the okara (soy pulp).
- Flavor (Optional): Add ½ tsp vanilla and 2 pitted dates for a lightly sweetened version. Blend briefly if using dates.
- Store: Transfer to a sealed glass bottle or jar. Refrigerate for up to 5 days. Shake well before each use.
