Soybean Milk Recipe

Dried soybeans: These are the main ingredient for making soy milk. They need to be soaked overnight to soften and prepare them for blending.

Water: Used for blending the soybeans and creating the soy milk base.

Sugar: This is optional and can be added to sweeten the soy milk to your taste.

When blending the soybeans with water, make sure to blend at high speed for at least 2-3 minutes to ensure a smooth and creamy consistency. This will help break down the soybeans thoroughly, making it easier to strain and resulting in a richer soybean milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly nutty flavor, making them a good alternative for making plant-based milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats are a great substitute as they blend well and create a smooth, creamy milk that is naturally sweet.

• blending water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• blending water - Substitute with filtered water: Filtered water ensures a clean, neutral base for the milk, allowing the flavor of the main ingredient to shine.

• optional sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, which complements the milk well.

• optional sugar - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener that dissolves easily and provides a mild, pleasant sweetness.

• Once your soybean milk has cooled to room temperature, transfer it into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the freshness and flavor.
• Store the container in the refrigerator. Your homemade soybean milk will stay fresh for up to 4-5 days. Make sure to give it a good shake before each use, as natural separation may occur.
• For longer storage, consider freezing. Pour the soybean milk into ice cube trays or freezer-safe containers, leaving some space at the top as the liquid will expand when frozen.
• Once frozen, transfer the soybean milk cubes into a freezer bag or airtight container. This method allows you to thaw only the amount you need. Frozen soybean milk can last up to 3 months.
• To thaw, place the desired amount of frozen soybean milk in the refrigerator overnight. Alternatively, you can use a microwave or a warm water bath for quicker thawing. Remember to shake or stir well before using, as the texture may change slightly after freezing.
• Avoid refreezing soybean milk once it has been thawed, as this can affect the taste and texture negatively.
• If you notice any off smells, unusual colors, or changes in texture, it's best to discard the soybean milk to ensure safety and quality.

• Pour the soybean milk into a small saucepan and heat over medium-low heat, stirring occasionally to prevent a skin from forming on the surface. Heat until it reaches your desired temperature.

• Use a microwave-safe container to reheat the soybean milk. Cover the container with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired warmth.

• If you prefer a more controlled reheating method, use a double boiler. Place the soybean milk in the top part of the double boiler and heat over simmering water, stirring occasionally, until it is warmed through.

• For a quick and even reheating, use an immersion blender with a heating function. Place the soybean milk in a tall container and use the immersion blender to heat and blend simultaneously until it reaches the desired temperature.

• Strainer: Used to separate the soybean pulp from the liquid after blending, ensuring a smooth texture for the milk.

• Cheesecloth: An alternative to the strainer, providing a finer mesh to filter out smaller particles for an even smoother milk.

• Blender: Essential for blending the soaked soybeans with water to create a smooth mixture.

• Pot: Used to boil and simmer the strained soybean liquid, which helps to cook the soybeans and develop the flavor.

• Stove: Necessary for heating the pot and bringing the soybean milk to a boil, then simmering it.

• Measuring cups: Used to measure the soybeans and water accurately, ensuring the correct proportions for the recipe.

• Wooden spoon: Handy for stirring the soybean milk while it simmers and for dissolving the sugar if added.

• Bowl: Useful for holding the soaked soybeans after draining and rinsing them.

• Refrigerator: Needed to chill the soybean milk after it has cooled, making it refreshing to serve.

Use a high-speed blender: A high-speed blender can quickly blend the soybeans and water to a smooth consistency, saving you time.

Pre-soak in bulk: Soak a larger batch of soybeans and store them in the fridge, so you have pre-soaked beans ready for multiple uses.

Double strain: Use both a strainer and cheesecloth simultaneously to speed up the straining process.

Use a large pot: Boil a larger quantity of soybean milk at once to reduce the number of times you need to repeat the process.