Soybean Milk Recipe

Dried soybeans: These are the main ingredient for making soybean milk. They need to be soaked overnight to soften.

Water: Used to blend with the soybeans and to cook the soybean milk.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is very smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, use a cheesecloth or a fine-mesh strainer to achieve a smoother soy milk. If you prefer a creamier texture, you can blend the mixture for a longer period or strain it multiple times.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds can provide a creamy texture and a slightly nutty flavor similar to soybeans. They are also rich in protein and can be used to make almond milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats can be used to make oat milk, which has a mild flavor and creamy consistency. They are also a good source of fiber.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, offering a slightly sweet and buttery flavor. They are also high in healthy fats.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of coconut flavor to the milk, making it more refreshing.

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

• water - Substitute with rice water: Rice water can add a slight sweetness and additional nutrients, making the milk more flavorful and nutritious.

• Allow the soybean milk to cool completely before storing. This prevents condensation and helps maintain the quality of the milk.

• Pour the soybean milk into clean, airtight containers. Glass jars or BPA-free plastic bottles work best to preserve freshness and flavor.

• Store the soybean milk in the refrigerator. It will keep 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. Use freezer-safe containers, leaving some space at the top to allow for expansion.

• Label the containers with the date of preparation. This helps you keep track of how long the soybean milk has been stored.

• When ready to use frozen soybean milk, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent spoilage.

• After thawing, shake or stir the soybean milk well to recombine any separated solids and liquids.

• If you notice any off smells, flavors, or unusual textures, discard the soybean milk. Freshness is key to enjoying its full benefits.

• For added flavor, consider infusing the soybean milk with natural ingredients like vanilla beans or cinnamon sticks before storing. This can elevate your homemade soybean milk to a gourmet level.

• Stovetop Method:

  1. Pour the soybean milk into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking or burning.
  3. Once it reaches your desired temperature, remove from heat and serve immediately.

• Microwave Method:

  1. Pour the soybean milk into a microwave-safe container.
  2. Cover loosely with a microwave-safe lid or a piece of microwave-safe plastic wrap.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a gentle simmer.
  2. Pour the soybean milk into the top pot of the double boiler.
  3. Stir occasionally and heat until it reaches the desired temperature.
  4. This method helps to prevent scorching and ensures gentle, even heating.

• Steam Method:

  1. Pour the soybean milk into a heatproof bowl.
  2. Place the bowl in a steamer basket over boiling water.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Stir occasionally to ensure even heating.

• Immersion Blender Method:

  1. Pour the soybean milk into a heatproof container.
  2. Submerge an immersion blender into the milk and blend while heating gently on the stovetop.
  3. This method helps to keep the milk smooth and prevents separation.

• Large bowl: For soaking the soybeans overnight in water.

• Colander: To drain and rinse the soaked soybeans.

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

• Strainer: To strain the blended soybean mixture.

• Cheesecloth: An alternative to the strainer for a finer strain.

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

• Stirring spoon: To stir the soybean milk while it simmers.

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

Use a high-speed blender: A high-speed blender can blend the soybeans more efficiently, saving you time.

Pre-soak in bulk: Soak a larger batch of soybeans and freeze the extras. This way, you have pre-soaked beans ready for future use.

Skip the cheesecloth: Use a fine-mesh strainer instead of cheesecloth to save time on cleanup.

Batch cooking: Make a larger batch of soybean milk and store it in the fridge for up to a week.

Use a soy milk maker: Invest in a soy milk maker to automate the process and save time.