Name: Homemade Soy Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup Dried yellow soybeans; 4 cups Filtered water; 0.125 tsp Sea salt; 2 tbsp Granulated cane sugar

"Experience the authentic, rich flavor of freshly pressed soy milk made right in your own kitchen. This protein-packed, velvety beverage offers a clean, nutty profile that far surpasses any store-bought alternative."

Ingredients

Qty	Item
1 cup 180 g	Dried yellow soybeans
4 cups 960 ml	Filtered water
0.125 tsp 0.5 g	Sea salt
2 tbsp 25 g	Granulated cane sugar

How to Make Homemade Soy Milk

Rinse the dried soybeans thoroughly and soak them in 3 cups of water for at least 8 hours or overnight until they triple in size.

Drain and rinse the soaked beans. For a smoother flavor, you can gently rub the beans between your hands to remove the translucent skins, though this is optional.

Place the beans in a high-speed blender with 4 cups of fresh filtered water and blend on high until completely smooth and milky.

Pour the mixture into a nut milk bag or a cheesecloth-lined sieve placed over a large pot. Squeeze firmly to extract every bit of liquid (the remaining pulp is called okara and can be saved for other recipes).

Bring the raw soy milk to a boil over medium-high heat, stirring constantly to prevent the bottom from scorching. Be careful, as it will foam up quickly.

Once it boils, reduce the heat to low and simmer for 20 minutes. This is crucial to neutralize the enzymes that cause digestive issues and to remove the 'beany' taste.

Stir in the salt and sugar until dissolved. Remove from heat and allow to cool slightly.

Serve warm or refrigerate in a sealed glass bottle for up to 4 days.

·
Remove the soybean skins after soaking for a much whiter, smoother, and less 'grassy' tasting milk.
·
Do not leave the stove during the boiling process; soy milk is notorious for boiling over in a matter of seconds.
·
Skim off the 'skin' (yuba) that forms on the surface during simmering; it is edible and can be eaten as a snack.
·
Adjust the water ratio if you prefer a thicker or thinner milk consistency.

Frequently Asked Questions

Can I drink raw soy milk after blending?

No, raw soy milk must be cooked for at least 20 minutes to neutralize trypsin inhibitors that make soy difficult to digest and to improve the flavor.

How long does homemade soy milk stay fresh?

Since it contains no preservatives, it should be kept in the coldest part of the refrigerator and consumed within 3 to 5 days.

What can I do with the leftover soybean pulp (okara)?

Okara is high in fiber and protein; you can add it to vegan burger patties, use it in baking, or stir-fry it with vegetables.

Why does my soy milk taste bitter?

Bitterness often comes from undercooking the milk or using old soybeans. Ensure you simmer for the full 20 minutes and use fresh, high-quality beans.

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