Homemade Soy Milk

Once you have tasted freshly made soymilk, you can never go back to store-bought without feeling there is something missing. Just the same as with freshly squeezed juice, there is no substitute.

Servings:

4

Ready In:

24 hours

Cal/Serv:

80 (unsweetened) ; 130 (sweetened)

Good For:

Drink

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About This Recipe

By: Clara Lim

Once you have tasted freshly made soymilk, you can never go back to store-bought without feeling there is something missing. Just the same as with freshly squeezed juice, there is no substitute.

This takes 12-24 hours of soaking the beans, and about 45 minutes of preparation. The ratio of dry beans to water is about 1:4. The unfiltered milk yield is about 900ml ; strained milk yield is about 500ml.

Ingredients

  • 150g dry soy beans
  • 600ml filtered/mineral water
  • Agave/Maple syrup, to taste
  • a pinch of salt, to taste
  • (Optional) 1 handful cashew nuts
  • (Optional) 1 teaspoon sesame seeds

You can mix nuts/seeds for exciting flavors. Try with sesame seeds, almonds, roasted unsalted peanuts or pecans! Or, go 100% pure soy bean.

Fresh soy milk lasts 2-3 days in the fridge, however, you can freeze the cooked beans after shelling, and blend them to make fresh soy milk quickly.

For silky smooth milk, strain with cooking gauze / cheese cloth. This will almost halve your yield, however, the remaining soy pulse is nutritious and unbelievably delicious in a stew!

Nutrition

Soy milk is an excellent protein source, and contains essential amino acids along with iron, copper, calcium and manganese.

It carries the health benefits believed to be found in soy beans, including cancer prevention, reduced risk of heart disease and prevention of osteoporosis.

  • Manganese (Prevent Osteoporosis & Inflammation) 22% 22%
  • Iron (maintains muscle strength and healthy blood) 15% 15%
  • Protein (helps build and repair muscles, bones, skin, blood) 13% 13%

Step by Step Instructions

STEP 1

Place the dry soy beans in a bowl to soak for 12-24 hours, covering with about an inch of water.

STEP 2

Boil a pan of water, drain the soft and plump beans and cook them in the boiling water for 10 minutes. This changes the flavor profile from raw and bitter to cooked and nutty. Also, raw beans are not good for your digestion! Drain the cooked beans and rinse with cold water to cool.

STEP 3

Now comes the labor of love, shelling the beans. Recruit some friends or family if they are nearby. Soy bean skin contains physic acid that hinders iron and vitamins absorption, so best to remove.

Thankfully, cooked beans are easier to shell than raw. You can pop them between your thumb and two forefingers and shoot the bean into a container, leaving the shell behind. If you feel confident, try doing one in each hand!

STEP 4

Now the easy step, blending.

Place the shelled beans with about a third of the mineral water, a handful of cashew nuts, a pinch of salt and a generous dash of syrup. Blend for two minutes into a thick but smooth paste, adding a little more water if necessary. If you have a small food processor, it is best to divide the paste into two or three portions, and blend separately with the remaining water.

STEP 5

Add the remaining water in stages, blending until the paste becomes a milky liquid. Taste and adjust with salt and syrup if necessary.

STEP 6

You can enjoy the soy milk as it is. If you want a silky texture, strain the milk in cooking gauze / cheese cloth over a colander into a bowl, stirring with a spoon and eventually squeezing with your hands into a ball. This will almost halve your yield from ~900ml to ~500ml, however, the remaining soy pulse is nutritious and unbelievably delicious in a stew!

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