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How to Make Soy Milk

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Homemade soy milk

Soy milk

Homemade soy milk has a nutty flavor and is easy to make. Although I've always preferred the taste of homemade soy milk over the commercially-produced version, I did enjoy the ease of store-bought soy milk since my kids didn't seem to mind the flavor. These days though, with the drastic price increase in soy milk and the news that some of the "organic" soy milk is not actually made from all-organic soybeans, I've starting making batches at home. Besides being easy, you can also control the texture and sweetness of the milk you are making at home.

Prep Time: 10 minutes

Cook Time: 30 minutes

Soaking beans: 8 hours

Total Time: 8 hours, 40 minutes

Ingredients:

    • 1 cup organic yellow soybeans
    • 1/4 tsp salt
    • 2 Tbsp honey or sugar
  • 1/2 tsp vanilla, optional

Preparation:

  1. Soak beans overnight in a large bowl.
  2. The next day, discard any beans that have not softened or expanded.
  3. Rinse beans and discards loose skins.
  4. Put beans and 2-3 cups of water in blender.
  5. Puree until smooth, adding more water as necessary.
  6. Strain milk and pulp through a sieve lined with a cheesecloth a few times, pressing beans to remove milk.*
  7. Put soymilk and 2-3 cups of water in a stockpot and bring to a boil. Stir and skim foam.
  8. Simmer, stirring occasionally, for about 20 minutes.
  9. Add more water as necessary.
  10. Add and honey or sugar to taste. If you like vanilla, you can add that as well.
  11. Chill the milk and store in refrigerator.
(Makes about 8 cups)
*Don't discard the pulp, as it can also be enjoyed in a few different ways.

Some Notes:

I'm calling this beverage soy milk since that's what we call it in the States, but it is really just a drink made from soybeans. Since it does not contain any lactose, it is a good milk substitute for anyone that is lactose intolerant (about 80% of East Asians). It is also an easy and delicious substitute for vegans and vegetarians, since it is a plant-based food and does not include any cow's milk.

Soy is a complete protein, which is rare for a plant-based food. It is high in protein and relatively low in fat compared to cow's milk. It also has no cholesterol, for people with health issues that need to watch those numbers. Soy contains isoflavones, which have been shown in some cases to reduce “bad” cholesterol. It does not, however, have B vitamins or calcium.

Some suggestions:
  • Use soy milk instead of cow's milk in oatmeal or cold breakfast cereal.
  • Use soy milk in your coffee or tea.
  • Make pancake and waffles with vanilla-sweetened soy milk for a lighter breakfast.
  • Use soy milk in smoothies and shakes with fruit and/or juice and ice.
  • Substitute soy milk for cow's milk in cream-based soups or stews.
  • Use soy milk and applesauce to make moist, lower-fat muffins and baked goods.
  • Substitute soy milk for cow's milk to make rich cream sauces that are cholesterol-free, low in fat and lighter in calories.
User Reviews

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 5 out of 5
Delicious, Member I_Fortuna

I cook the beans first as Dr. Ben Kim has suggested on his website. This way you avoid the foam problem. I have never had a problem if I cook the beans first and the taste is actually better. No more beany taste. Dr. Kim recommends cooking for 15 minutes to reduce the loss of nutrition then blend, strain, drink.

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