What Is Soy Milk?
Soy milk is made by soaking dried soybeans in water until they become soft enough to blend into a creamy consistency like cow’s milk. Soy milk is a popular alternative to dairy milk. You can use it as an ingredient in recipes for cooking and baking, as a beverage, and even as an ice cream base due to its unique creamy texture.
If you want to have pure soy milk without adding any chemicals, you can make your soy milk at home! Making soy milk at home is easy, budget-friendly and offers a great taste and nutrition.
How To Make Soy Milk
Making soy milk at home is easy, and you can customize it to your liking. Here’s how to make it in three easy steps:
One: First, soak the dried soybeans in water overnight. Soaking will make them easier to digest. They’re hard to digest if you don’t soak them first. Don’t forget to rinse thoroughly before continuing with the recipe. If you wish to remove the outer skins, you may do so. I did not see a greater benefit in removing the skins; it is optional.
Two: Put the ingredients in a blender or food processor with ten cups filtered water per 1 cup of dried soaked beans and then blend them. Don’t put in as much water if you prefer a thicker consistency.
Three: Pour this mixture into a cheesecloth-lined strainer set over a large measuring cup or a large pot and let it strain. You can also use a nut milk bag, coffee filter, or fine mesh strainer. Discard the pulp left behind after straining out the liquid by pressing the pulp against the bottom of the cheesecloth/strainer with your hand or a rubber spatula.
Four: Bring the remaining liquid mixture to a boil and then reduce to medium-low heat for about 15 minutes, stirring constantly to prevent sticking to the pot. Afterward, you can taste it to make sure it does not taste bitter. That’s it. Serve warm with your favorite sweeteners. Soy milk has a subtle flavor that pairs well with the sweetener of your choice.
You can also use this recipe to make other types of nut milk, such as cashew or macadamia nut milk.
How To Serve Them
In China, soymilk is traditionally served warm rather than cold, with or without sugar. Chinese people are extremely fond of soy milk. It is healthy and can be drunk at any time. Soybean milk is known as “Dou Jiang” (豆浆) in China and is consumed as a beverage or as an ingredient in other foods.
Chinese people love to serve hot soy milk for breakfast. Soaking Chinese bread sticks (You Tiao, 油条) in freshly made soy milk is another trend for Chinese classic breakfast. You can add sweeteners or vanilla extract if desired.
Soymilk VS Other Plant-Based Milk
Soy milk is one of the most popular plant-based milk on the market, has been used for centuries, and has become popular in recent years due to its many health benefits.
So, what makes it different from other plant-based milk? The main difference between soy milk and other plant-based milk is that soybeans are high in protein and carbohydrates. Soy milk has more protein than cow’s milk — 8 grams per cup versus 7 grams per cup, respectively. Other plant-based milks like almond and coconut milk contain very little protein — about 2 grams per cup. That’s why it’s the most popular non-dairy alternative for people looking for high-quality protein in their diet.
Soymilk is also high in calcium, iron, and B vitamins and contains phytoestrogens (plant estrogens) that may help balance hormones in postmenopausal women. It is a great option for vegans, those who are lactose intolerant, or those who just want to reduce the number of animal products they consume.
How to Store Homemade Soy Milk
You can use the resulting soy milk immediately or store it in the refrigerator for up to five days. You can also make large batches of homemade soy milk and store them in the freezer for up to three months. The homemade soy milk will last indefinitely if stored correctly.
If you keep your homemade silk milk in the refrigerator, take it out about 30 minutes before serving so that it is not too cold.
Another fun way to freeze soymilk is to pour your homemade soy milk into ice cube trays and freeze it overnight. Once frozen, transfer the cubes into a freezer bag or container and store them in the freezer until ready to use!
Conclusion
I hope you enjoyed this soy milk recipe. I’m sure you will fall in love with the homemade soy milk! 😊
Soy Milk Recipe
Ingredients
- 1 cup dried soybeans
- 10 cups filter water
- Water for soaking
Instructions
- First, soak the dried soybeans in water overnight. Soaking will make them easier to digest. They’re hard to digest if you don’t soak them first. Don’t forget to rinse thoroughly before continuing with the recipe. If you wish to remove the outer skins, you may do so. I did not see a greater benefit in removing the skins; it is optional.
- Put the ingredients in a blender or food processor with ten cups filtered water per 1 cup of dried soaked beans and then blend them. Don’t put in as much water if you prefer a thicker consistency.
- Pour this mixture into a cheesecloth-lined strainer set over a large measuring cup or a large pot and let it strain. You can also use a nut milk bag, coffee filter, or fine mesh strainer. Discard the pulp left behind after straining out the liquid by pressing the pulp against the bottom of the cheesecloth/strainer with your hand or a rubber spatula.
- Bring the remaining liquid mixture to a boil and then reduce to medium-low heat for about 15 minutes, stirring constantly to prevent sticking to the pot. Afterward, you can taste it to make sure it does not taste bitter. That’s it. Serve warm with your favorite sweeteners. Soy milk has a subtle flavor that pairs well with the sweetener of your choice.