Soybean Milk Recipe

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

Water: Used for both soaking the dried soybeans and blending them into a smooth mixture.

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 fine cheesecloth or a nut milk bag to achieve a smoother soy milk with fewer solids.

• dried soybeans - Substitute with dried chickpeas: Chickpeas can provide a similar creamy texture and nutty flavor when blended, making them a good alternative for soybean milk.

• dried soybeans - Substitute with raw almonds: Almonds can be soaked and blended to create a rich and creamy milk, similar to soybean milk.

• soaking water - Substitute with filtered water: Filtered water can be used to soak the beans, ensuring a clean and pure soaking process.

• blending water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the milk, enhancing the flavor profile.

• blending water - Substitute with rice milk: Rice milk can be used to blend with the soaked beans, providing a slightly sweet and smooth consistency.

• To store your homemade soybean milk, pour it into an airtight container. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Place the container in the refrigerator. Soybean milk can be stored in the fridge 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 the soybean milk. Pour the milk into ice cube trays or freezer-safe containers, leaving some space at the top for expansion.
• Once frozen, transfer the soybean milk cubes or portions into a resealable freezer bag. Label the bag with the date to keep track of its freshness.
• When you're ready to use the frozen soybean milk, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Give it a good stir or shake to restore its consistency.
• Avoid refreezing soybean milk once it has been thawed, as this can affect its texture and flavor.
• If you notice any off smells, unusual textures, or sour tastes, it's best to discard the soybean milk to ensure food safety.

• stovetop method: pour the soybean milk into a saucepan and heat it over medium-low heat. Stir occasionally to prevent it from sticking to the bottom. Heat until it reaches your desired temperature, but do not let it boil.

• microwave method: transfer the soybean milk to a microwave-safe container. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired temperature.

• double boiler method: fill the bottom pot of a double boiler with water and bring it to a simmer. Place the soybean milk in the top pot and heat it gently, stirring occasionally, until it is warmed through. This method helps prevent scorching.

• steam method: if you have a steamer, pour the soybean milk into a heatproof bowl and place it in the steamer. Steam for a few minutes until it is heated to your liking. This method is gentle and preserves the texture.

• thermos method: if you need to keep the soybean milk warm for an extended period, pour it into a preheated thermos. This won't reheat it but will maintain its temperature for a while.

• Strainer: Used to separate the soybean pulp from the liquid after blending.

• Cheesecloth: An alternative to the strainer for a finer filtration of the soybean mixture.

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

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

• Measuring cup: For accurately measuring the soybeans and water.

• Stirring spoon: Needed to stir the soybean milk occasionally while it simmers.

• Refrigerator: To cool and store the soybean milk after it has been cooked and cooled.

• Bowl: For soaking the soybeans overnight or for at least 8 hours.

Soak in bulk: Soak a large batch of soybeans and freeze them in portions. This way, you can skip the overnight soaking step next time.

Use a high-speed blender: A powerful blender will make the blending process faster and smoother, reducing the need for extensive straining.

Strain efficiently: Use a nut milk bag instead of a cheesecloth or strainer. It’s quicker and less messy.

Simmer with a lid: Cover the pot while simmering to maintain a steady temperature and reduce cooking time.

Pre-chill serving containers: Chill your storage containers in the fridge beforehand to cool the soy milk faster.