A quick and easy recipe for making lactose-free, vegan, nutritious soy milk at home. Goodbye, store-bought preservative-laden soy milk.
Packed with protein, calcium, and vitamin A, soy milk is a staple in every vegan’s refrigerator. This super versatile nut milk tastes great in tea or coffee and is a great substitute for dairy milk in baking. It has immense health benefits and has become a preferred choice amongst non-vegans as well.
About a year ago, I started making soy milk at home. It is extremely easy, doesn’t take much time, highly cost-effective compared to store-bought soy milk and is healthy as it comes without any added preservatives!
So why not make your own soy milk? Here’s a super simple 2 ingredient recipe for making delicious soy milk at home:
Homemade Soy Milk Recipe
What you’ll need
Making soy milk at home requires only 2 ingredients:
-
- Soybeans
- Water
You will also need a high-speed food processor/blender to blend the beans and a non-stick pot (makes cleaning easier) to boil the milk.
How to make soy milk at home
Soak the beans overnight in water. Remember, soybeans expand to 2-3 times their size, so choose a container accordingly. Around ½ cup of soybeans make about 1 litre of milk.
In the morning, discard the water used for soaking, and wash the beans with fresh water.
Remove the skin from the soaked beans. While this is optional, peeling the beans makes it easier to blend and squeeze the mixture. In my opinion, it gives a smoother texture to the milk and elevates the taste as well. The skin comes off very easily by hand in no time, so I’d definitely recommend it.
Transfer the peeled beans to a food processor or blender, and add 4 cups of water. Blend until a creamy shake consistency is reached.
Place a nutbag/cheesecloth over a large bowl. Pour the mixture into the nut bag, and squeeze as much liquid as you can.
Transfer the liquid to a non-stick pot, and simmer on medium heat. Keep stirring the liquid to make sure it doesn’t stick to the bottom of the pot.
You will notice some froth forming on top of the liquid. Scoop out as much of the foam as you can.
If you like your soy milk a little sweet, add sugar/medjool dates/maple syrup, or any other plant-based sweetener. You can also add cardamom, cinnamon, cacao powder, vanilla extract or any other spices to give your milk some extra flavor.
Bring the milk to a boil, and turn off the flame.
Let the milk cool down and transfer it to a bottle or jar. I prefer straining the milk once more while transferring it to a jar, but this step is totally optional.
Voila! Your homemade soy milk is ready.
You can store homemade soy milk in the refrigerator for 4-5 days. Since it is preservative-free, this milk will start to smell/turn yellowish in about a week. However, if you’re like me, it’ll probably be finished long before that.
Try this easy recipe for homemade soy milk, and you’ll not buy packed soy milk from the shelf again, I guarantee.
– By Samarth Amarnani
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Also, read:
Secret tips for making the best coconut milk at home
