Homemade Soy Milk
If you’ve never had homemade soy milk, you don’t know what you’re missing. It truly is the epitome of “the best things in life are the simplest.” Fresh homemade soy milk coats your mouth with sweetness and warms your belly (and heart).
When we were younger, my sisters and I would chase after the soy milk cart like it was an ice cream truck. We frequently had soy milk and patongko (our adaption of the Chinese cruller) for breakfast. It was always a treat and never just a milk substitute. And the soy milks that we find here at the local grocery stores aren’t quite as good, in my humble opinion. Fresh is best and with only three ingredients (if you want it sweetened), it can’t be beaten.
Notes:
- You may have to blend the soybeans and water in batches. I split the beans and water in halves and blended twice.
- And I say blend because not all machines are created equal. I actually used the puree button on my Ninja, but there are more basic machines that just blend. Use whichever function it takes to get the beans cut up and as well blended with the water as possible.
- Speaking of water, you can soak the beans with tap water, but filtered water is preferable especially when blending. But if you want to use regular tap water that’s fine as well. It should be whatever water you drink on a normal basis. Some of us don’t have great tap water, so we drink filtered water.
Homemade Soy Milk
Time: 8 ½ hours (including soaking time)
Serves: 8-10 cups
2 cups dried soybeans
8 cups filtered water (not including water used to soak beans)
Sugar (to taste if desired)
- In medium bowl, pour in dried soybeans. Add 3-4 cups of water over the soybeans and allow it to soak overnight, at least 8 hours. The beans will be re-hydrated and almost doubled in size. Strain and rinse the beans.
- Place soybeans in blender with filtered water, and blend (puree) for a minute until contents are smooth and lighter in color. You may have to blend in batches depending on the capacity of your blender.
- Position a muslin cloth or flour towel over a fine mesh sieve over a large pot. Pour the blended soybeans and water onto the towel. Gather the edges of the towel and twist it, squeezing (ringing) out as much milk as possible.
- Place pot with soy milk over medium heat and bring to boil, stirring occasionally. Once it boils, add sugar (if desired). Reduce heat to low and let it cook for an additional 10-15 minutes. Don’t forget to stir! It will keep the milk from scalding.
- Serve warm or cold. Enjoy.