Soybean Milk Recipe

Dried soybeans: These are the primary ingredient for making soybean milk. They need to be soaked and blended to extract the milk.

Water: Used for 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 beans. Additionally, when straining the mixture, press down on the nut milk bag or cheesecloth to extract as much liquid as possible, leaving behind only the soy pulp. This will result in a richer and creamier soy milk.

• dried soybeans - Substitute with dried chickpeas: Chickpeas provide a similar creamy texture and are also high in protein, making them a good alternative for making a plant-based milk.

• dried soybeans - Substitute with dried almonds: Almonds can be soaked and blended to create a rich and creamy milk, which is also naturally gluten-free.

• water - Substitute with coconut water: Coconut water can add a slightly sweet and nutty flavor to the milk, enhancing its taste.

• water - Substitute with filtered water: Using filtered water can help ensure that the milk has a clean and pure taste, free from any impurities.

• After preparing your soybean milk, allow it to cool completely to room temperature. This prevents condensation and potential bacterial growth when stored.

• Transfer the cooled soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness and prevent any unwanted flavors from seeping in.

• Store the soybean milk in the refrigerator. It will stay fresh for up to 4-5 days. Always give it a good shake before using, as natural separation may occur.

• For longer storage, consider freezing the soybean milk. Pour it into ice cube trays or freezer-safe containers, leaving some space at the top for expansion.

• Once frozen, transfer the soybean milk cubes or blocks into a freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to use, thaw the soybean milk in the refrigerator overnight. Alternatively, you can place the frozen cubes directly into your smoothies or soups for a quick and easy addition.

• Avoid refreezing soybean milk once it has been thawed, as this can affect the texture and flavor. Use it within 2-3 days after thawing for the best quality.

• If you notice any off smells, changes in color, or unusual textures, discard the soybean milk. Freshness is key to enjoying its delicate flavor and nutritional benefits.

• Stovetop Method: Pour the soybean milk into a saucepan. Heat over medium-low heat, stirring occasionally to prevent it from sticking to the bottom. Warm until it reaches your desired temperature, but avoid boiling to maintain its creamy texture.

• Microwave Method: Transfer the soybean milk to a microwave-safe container. Heat on medium power in 30-second intervals, stirring in between to ensure even heating. Continue until it reaches the desired warmth.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the soybean milk over the pot, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the milk is warmed through. This gentle method helps prevent scorching.

• Steam Wand Method: If you have an espresso machine with a steam wand, you can use it to reheat the soybean milk. Place the wand just below the surface of the milk and steam until it reaches the desired temperature. This method also adds a bit of froth, making it perfect for lattes or other beverages.

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

• Colander: To drain and rinse the soaked soybeans.

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

• Nut milk bag: To strain the blended soybean mixture.

• Cheesecloth: An alternative to the nut milk bag for straining the mixture.

• Pot: To bring the strained milk to a boil and simmer it.

• Stirring spoon: To stir the soybean milk occasionally while simmering.

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

• Storage container: To store the cooled soybean milk in the fridge.

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

Use a high-speed blender: A powerful blender will make the blending process faster and smoother.

Pre-strain setup: Set up your nut milk bag or cheesecloth in advance to streamline the straining process.

Simmer while multitasking: Use the simmering time to prepare other ingredients or clean up the kitchen.

Cool quickly: Pour the hot soybean milk into a shallow dish to cool it faster before storing.