Soybean Milk Recipe

Soybeans: The main ingredient, providing the base for the milk. Make sure they are dried and whole.

Water: Used to soak the soybeans and blend them into a smooth mixture.

When blending the soybeans with water, ensure you blend them thoroughly to achieve a smooth consistency. This will help extract the maximum amount of flavor and nutrients from the beans. Additionally, when straining the mixture, use a fine cheesecloth or multiple layers of a strainer to ensure a silky and smooth soy milk. This will help remove any remaining pulp and give you a cleaner final product.

• 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 soybean milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a smooth and rich milk, offering a mild and slightly sweet taste.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a creamy and slightly sweet milk, which is a great option for those avoiding nuts and soy.

• soaked overnight dried soybeans - Substitute with soaked overnight dried rice: Rice milk is light and slightly sweet, making it a suitable alternative for soybean milk.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• water - Substitute with filtered water: Filtered water ensures a clean and pure base for the milk, free from any impurities that might affect the flavor.

• Once your soybean milk has cooled, transfer it to an airtight container. Glass jars or bottles with tight-fitting lids work best to maintain freshness.
• Store the soybean milk in the refrigerator. It will stay fresh for up to 3-5 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 to freeze smaller portions. Once frozen, transfer the cubes to a freezer bag for easy access and portion control.
• When ready to use, thaw the frozen soybean milk in the refrigerator overnight. Alternatively, you can place the container in a bowl of warm water to speed up the process.
• After thawing, give the soybean milk a good stir or shake to recombine any separated components.
• Avoid refreezing soybean milk once it has been thawed, as this can affect the texture and flavor.
• If you notice any off smells, changes in color, or unusual textures, it’s best to discard the soybean milk to ensure safety and quality.

• Stovetop Method: Pour the soybean milk into a small 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 delicate flavor.

• 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 a few inches of 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 warmed through. This gentle method helps prevent scorching.

• Steam Method: If you have a steamer, pour the soybean milk into a heatproof container and place it in the steamer basket. Steam for a few minutes until it reaches the desired temperature. This method helps retain the creamy texture.

• Immersion Blender Method: Pour the soybean milk into a pot and use an immersion blender to heat it gently. Blend on low while heating over medium-low heat. This method ensures even heating and prevents separation.

• Bowl: For soaking the soybeans overnight in water.

• Strainer: To drain and rinse the soaked soybeans.

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

• Cheesecloth: For straining the blended soybean mixture to separate the liquid from the pulp.

• Pot: To boil the strained soybean liquid.

• Spoon: For stirring the boiling soybean milk occasionally.

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

Pre-soak in bulk: Soak a large batch of soybeans and freeze them in portions. This way, you can skip the overnight soaking step next time.

Use a high-speed blender: A powerful blender will make the blending process faster and smoother, reducing the need for multiple blending sessions.

Strain efficiently: Use a nut milk bag instead of a strainer or cheesecloth for quicker and easier straining.

Batch boiling: Boil a larger quantity of soybean milk and store it in the fridge for up to a week, saving you from daily preparation.