Soy Milk

1. Soak the Soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for 8-12 hours or overnight. This will soften them and make them easier to blend.
2. Blend the Soybeans: Drain and rinse the soaked soybeans. In a blender, add the soaked soybeans, 4 cups of fresh water, vanilla extract (if using), and dates (if using). Blend until smooth.
3. Strain the Milk: Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher. Squeeze out as much liquid as possible to separate the soy milk from the soy pulp (okara). Save the soy pulp for use in baking or as a protein-rich addition to other dishes.
4. Heat and Serve (Optional):  Pour the soy milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. Be sure not to let it boil over.
5. Store: Once the soy milk is cool, transfer it to a clean bottle or jar and store it in the refrigerator. It should last for about 4-5 days.

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.