Soybean Milk Recipe

Dried soybeans: These are the main ingredient for the milk, providing a rich source of protein and nutrients.

Water: Used for soaking and blending the soybeans, essential for extracting the milk.

Cheesecloth: Necessary for straining the blended mixture to achieve a smooth consistency.

When blending the soybeans with water, ensure that the mixture is as smooth as possible to maximize the extraction of flavor and nutrients. Using a high-speed blender can help achieve a finer consistency, which will make the straining process easier and result in a creamier soybean milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly nutty flavor, making them a good alternative for making plant-based milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats are a great substitute as they blend well and create a smooth, creamy milk with a mild flavor.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, which is perfect for those looking for a thicker consistency.

• blending water - Substitute with coconut water: Coconut water adds a subtle sweetness and additional nutrients, enhancing the flavor of the milk.

• blending water - Substitute with filtered water: Filtered water ensures a clean taste and removes any impurities that might affect the flavor of the milk.

• blending water - Substitute with spring water: Spring water can add a fresh, natural taste to the milk, making it more refreshing.

• Allow the freshly made soybean milk to cool completely before storing it. This helps prevent condensation, which can dilute the milk and affect its flavor.

• Transfer the soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain the 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 freezer-safe containers, leaving some space at the top for expansion. You can also use ice cube trays for portion-sized servings.

• Label the containers with the date to keep track of its freshness. Frozen soybean milk can last up to 3 months.

• When ready to use, thaw the soybean milk in the refrigerator overnight. For a quicker option, place the container in a bowl of warm water.

• After thawing, give the soybean milk a good stir or shake to restore its consistency. It may separate slightly, but this is normal and does not affect the quality.

• Avoid refreezing soybean milk once it has been thawed, as this can degrade its texture and flavor.

• Stovetop Method: Pour the soybean milk into a saucepan and heat over medium-low heat. Stir occasionally to prevent a skin from forming on the surface. Heat 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. Cover it loosely with a microwave-safe lid or a paper towel to prevent splatters. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired warmth.

• 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 gently, stirring occasionally. This method ensures even heating and prevents 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’s warmed through. This method is gentle and helps retain the milk’s smooth consistency.

• Immersion Blender Method: Pour the soybean milk into a pot and use an immersion blender to heat it. Blend on low while heating over medium-low heat. This method not only warms the milk but also keeps it well-mixed and frothy.

• Large bowl: For soaking the soybeans overnight in water.

• Colander: To drain and rinse the soaked soybeans.

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

• Cheesecloth: To strain the blended soybean mixture.

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

• Stove: To heat the large pot and cook the soybean milk.

• Ladle: To stir the soybean milk while it simmers.

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

• Spoon: To help press the mixture through the cheesecloth.

Soak in bulk: Soak a large batch of soybeans and freeze them in portions to save time on future preparations.

Use a high-speed blender: A powerful blender will make the blending process quicker and more efficient.

Invest in a nut milk bag: A nut milk bag can strain the soybean mixture faster and more effectively than cheesecloth.

Pre-boil water: Use pre-boiled water to speed up the simmering process.

Batch cooking: Make a large quantity of soybean milk and store it in the fridge for up to a week.