Are you ready to unlock the secret to creamy, delicious soymilk right in your own kitchen? Making your own soymilk is not only a rewarding experience but also a fantastic way to enjoy a fresh, plant-based beverage without the additives found in store-bought versions. With just a few simple ingredients and a little patience, you can create a rich and nutritious drink that’s perfect for smoothies, coffee, or simply enjoyed on its own. Dive into this easy-to-follow recipe and discover how satisfying it is to craft your very own soymilk from scratch!
Prep Time: 8 hrs
Cook Time: 15 mins
Total Time: 8 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup dried soybeans
- 4 cups water for blending
- Water for soaking
- Sweetener to taste (optional)
- Vanilla extract (optional)
Instructions
- Begin by rinsing 1 cup of dried soybeans under cold running water to remove any dirt or impurities.
- Place the rinsed soybeans in a large bowl and cover them with enough water to fully submerge them. Allow the soybeans to soak for at least 8 hours or overnight. This will rehydrate the beans and make them easier to blend.
- After soaking, drain the soybeans and rinse them again under cold water.
- Transfer the soaked soybeans to a blender. Add 4 cups of fresh water for blending. If you prefer a sweeter soymilk, you can also add sweetener to taste at this stage (such as sugar, honey, or agave syrup). Optionally, you can include a splash of vanilla extract for added flavor.
- Blend the mixture on high speed until the soybeans are completely broken down and the mixture appears creamy and frothy. This should take about 2-3 minutes.
- Once blended, prepare a large pot and line it with a cheesecloth or nut milk bag. Pour the blended soybean mixture into the lined pot. Gather the edges of the cheesecloth or nut milk bag and twist it to form a pouch, allowing the liquid to strain through while keeping the soybean pulp inside.
- Once you have extracted as much liquid as possible, you will be left with the soybean pulp (okara) in the cheesecloth. You can discard the pulp or save it for use in other recipes, such as veggie burgers or baked goods.
- Transfer the strained soymilk back into the pot and heat it over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pot. Bring the soymilk to a gentle simmer and cook for about 15 minutes. This step helps to improve the flavor and also ensures that the soymilk is safe to consume.
- After simmering, remove the pot from the heat and allow the soymilk to cool slightly. Taste the soymilk and adjust the sweetness or flavoring as desired, adding more sweetener or vanilla extract if needed.
- Once cooled, transfer the soymilk to clean glass bottles or jars for storage. You can refrigerate the soymilk for up to 4-5 days. Shake well before using, as natural separation may occur.
Tips
- Soaking Time Matters: For the best results, soak your soybeans for at least 8 hours or overnight. This not only softens the beans but also enhances their flavor and nutritional value.
- Blend Thoroughly: Ensure you blend the soybeans long enough to achieve a creamy consistency. A good 2-3 minutes on high speed will break down the beans completely.
- Strain Well: When straining the blended mixture, gather the cheesecloth tightly to extract as much liquid as possible. The leftover pulp (okara) can be used in other recipes, so don’t throw it away!
- Flavor It Up: Feel free to experiment with different sweeteners and flavorings. Adding a splash of vanilla extract or a hint of cinnamon can elevate your soymilk to the next level.
- Storage Tips: Store your homemade soymilk in clean glass bottles and refrigerate it for up to 4-5 days. Remember to shake well before each use, as natural separation may occur.
- Enjoy Hot or Cold: Whether you prefer your soymilk chilled or warmed up, it’s delicious either way! Use it in your morning coffee, cereal, or as a base for smoothies.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 11g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
