Soybean Milk Recipe

Soybeans: These are the base of the recipe, providing the essential protein and nutrients.

Water: Used to blend and cook the soybeans, transforming them into milk.

When blending the soybeans with water, ensure you blend them thoroughly until the mixture is completely smooth. This will help extract the maximum amount of flavor and nutrients from the soybeans, resulting in a richer and creamier soy milk. Additionally, when straining the mixture, use a fine-mesh strainer or cheesecloth to ensure a smooth texture, free of any soybean pulp.

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

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a smooth and creamy milk, which is rich and slightly nutty in flavor.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a thick and creamy milk that is mild in flavor and works well in various recipes.

• soaked overnight dried soybeans - Substitute with soaked overnight dried rice: Rice milk is light and slightly sweet, making it a suitable substitute for those who prefer a more neutral taste.

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

• water - Substitute with filtered water: Using filtered water ensures that the milk is free from impurities and has a clean taste.

• water - Substitute with spring water: Spring water can add a fresh and pure taste to the milk, making it more refreshing.

• Allow the soybean milk to cool completely before storing. This helps prevent condensation, which can dilute the milk and affect its texture and flavor.
• Transfer the soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness.
• Store the soybean milk in the refrigerator. It will stay fresh for up to 3-5 days. Always give it a good shake before using, as natural separation may occur.
• For longer storage, consider freezing the soybean milk. Pour it into freezer-safe containers, leaving some space at the top to allow for expansion.
• Label the containers with the date of freezing. This helps you keep track of how long the soybean milk has been stored.
• When ready to use, thaw the soybean milk in the refrigerator overnight. Avoid using a microwave to defrost, as it can alter the texture.
• After thawing, give the soybean milk a good stir or shake to restore its consistency. It may separate slightly during freezing, but this is normal.
• If you notice any off smells or changes in texture after thawing, it's best to discard the soybean milk to ensure safety and quality.

• Gently pour the soybean milk into a small saucepan.
• Place the saucepan over medium-low heat.
• Stir occasionally to prevent a skin from forming on the surface.
• Heat until the soybean milk is warmed through, but do not let it boil.
• Alternatively, pour the soybean milk into a microwave-safe container.
• Cover the container with a microwave-safe lid or a piece of microwave-safe plastic wrap.
• Heat in the microwave on medium power for 1-2 minutes, stirring halfway through.
• Check the temperature and continue heating in 30-second intervals if needed.
• For a creamier texture, you can add a splash of vanilla extract or a teaspoon of honey before reheating.
• If you prefer a frothy finish, use a handheld milk frother after reheating.

• Large bowl: For soaking the soybeans overnight.

• Colander: To drain and rinse the soaked soybeans.

• Blender: To blend the soybeans with water until smooth.

• Cheesecloth: For straining the blended soybean mixture.

• Strainer: An alternative to cheesecloth for straining the mixture.

• Large pot: To boil and simmer the strained soybean liquid.

• Stove: To heat the pot and cook the soybean milk.

• Wooden spoon: For stirring the soybean milk while it simmers.

• Measuring cup: To measure the soybeans and water accurately.

Pre-soak in bulk: Soak a large batch of soybeans overnight and store them in the fridge for up to a week. This way, you can make soybean milk multiple times without waiting.

Use a high-speed blender: A powerful blender will blend the soybeans more quickly and smoothly, reducing the need for extended blending time.

Double strain: Use both a fine-mesh strainer and cheesecloth to strain the mixture in one go, ensuring a smoother soybean milk without repeated straining.

Batch cook: Make a larger quantity of soybean milk and store it in the fridge for up to 3-4 days.