About the second edition of Make Dairy Products Free: Guides and Cookbooks, I tested 25 different (yes, 25) milk alternative recipes. This included some unique options, but also classic ones like homemade soy milk. After a few batches, I settled on a recipe that was a bit different from the recipe I originally posted online 15 years ago.The new version made it BookAnd now our main homemade soymilk recipe is online!
Homemade soymilk is pure, simple, plant-based and cheaply made!
After decades of misuse, soymilk is slowly resurrecting. However, food manufacturers often use soy protein isolates. The whole organic soybean is a very nutritious non-GMO food, Supported as healthy in many studies.. The problem is large amounts of isolates and concentrates. That’s one of the reasons I like to make my own soy milk from whole organic soybeans.
However, homemade soy milk is a little different from what you buy at the store. In many respects it’s better, and in some respects it’s a bit tricky. As a guidance, I have included a soymilk note in the alternative milk section in my book.
About homemade soy milk Make Dairy Products Free: Guides and Cookbooks
- Tasting notes: Creamy, rich, very smooth, a little beanie, bitter (see summary below)
- Cost per quote: $ 1.25 (based on $ 6 / pound) Organic soybeansAs low as 0.60 cents per quote Non-GMO, non-organic soybeans).
- How to prepare: Soybeans soaked overnight, mixed with water, strained and boiled
- yield: 4 cups of milk drink per 1 cup of organic dried soybeans
- How to use the ingredients: Expect 50% of the leftover okara. This feels a bit like a playground.Some people save pulp and use it in recipes like: Okara putty Also Okara hummus..
- Nutritional benefits: Complete vegetable protein, vitamin K, thiamine, riboflavin, folic acid, iron, calcium, magnesium, potassium, phosphorus, copper, manganese
- overview: Pure soymilk requires some tricks to actually tame. It is very bitter and benefits from a relatively long cooking time and the addition of sweeteners. Even after balancing, it’s a bit beanie, but very smooth and creamy consistent. Soymilk producers use a patented process to remove the natural bitterness (from saponins). Therefore, you can produce an attractive sugar-free version.
- Optimal usage: We like smoothies, cereals and other homemade soymilk for sweet and hearty uses. If left sugar-free, it can be used to enrich the flavor. Both over-the-counter soymilk drinks and homemade soymilk drinks tend to harden and are not recommended if hot drinks or separations are a major concern.
- caveat: Please note that soybeans must be cooked before consumption. See the recipe below for how-to guidance.
Special food notes: Homemade soy milk
By ingredient, this recipe is dairy-free / dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, I’m vegetarian.
Homemade soy milk
author: Alisa Fleming
Recipe type: Milk alternative
cooking: Japan
- 1 cup of organic soybeans
- Add to 8 cups of hot water as needed and add for soaking
- 2 tablespoons of sugar, or taste (you can substitute your favorite sweetener)
- Pinch salt
- Place the soybeans in a container and cover with a few inches of water. Cover and put in the refrigerator and soak for about 24 hours.
- Drain and rinse the soybeans soaked. Remove all remaining hard soybeans (can be cooked and mixed into the diet for excess protein).
- Put 2 cups of slightly softened soybeans in a blender with 2 cups of hot water. Blend for about 2 minutes until it is relatively smooth and creamy.
- Pour the milky white mixture into a medium saucepan and strain through a nut milk bag or several layers of cheesecloth lined with a sieve. Squeeze the pulp to extract the goodness of milky white as much as possible.
- Return the remaining soy pulp to the blender. Add 2 cups of hot water and mix for about 1 minute until creamy. Pour the milky mixture back into the nut milk bag or cheesecloth and squeeze to further extract the milky whiteness. Repeat this step two more times to use up the remaining water and completely extract as much abundance as possible from the beans.
- Heat the pot over medium heat to bring the soymilk drink to a boil. Reduce the heat to low and simmer for about 35 minutes, then simmer well in a whisk. If the skin develops (this can occur several times), simply whisk or remove the skin as needed.
- Add sugar and salt, cook in a whisk and heat well in a whisk for another 5 minutes.
- Pour a rich soy milk drink into a large glass measuring cup and add enough fresh water to make 4 cups. Mix with a whisk.
- Store in a closed refrigerator container for up to 1 week. Stir before each use. You may be a little away when you are sitting.
Taste enhancement option: If you don’t like the taste of soymilk, add a pandan leaf or a slice of ginger to the soymilk and bring to a boil. Take it out when it’s cooked. Alternatively, adding 1/2 teaspoon of vanilla or almond extract after cooking can also help affect the flavor.
Nutritional notes: Nutritional ingredients are based on a loss of about 50% from soy solids. It is an estimate. Actual nutrition is different.
Serving size: 1 cup calorie: 126 thick: 4.6g Saturated fat: .7g carbohydrate: 13g sugar: 7.7g sodium: 39mg fiber: 2.2g protein: 8.5g
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