Homemade soy milk Recipe

East Asian · Beverage · 500 min total

Rich, creamy, and free from additives, homemade soy milk is a simple and rewarding staple. This recipe yields a smooth, nutty milk perfect for drinking or cooking.

Ingredients

• 1 cup dried soybeans
• 4 cups water (for blending)
• 4 cups water (for cooking)
• 2 tablespoons sugar (optional)
• 1/4 teaspoon salt (optional)

Instructions

1. Rinse the dried soybeans and soak them in plenty of water for 8-12 hours or overnight. Drain and rinse.
2. Add the soaked beans and 4 cups fresh water to a blender. Blend on high for 2-3 minutes until smooth and creamy.
3. Pour the blended mixture into a large pot. Add another 4 cups of water. Bring to a boil over medium-high heat, stirring frequently to prevent scorching.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally. The mixture will foam; skim off foam if desired.
5. Line a fine-mesh strainer or colander with a nut milk bag or cheesecloth. Place over a large bowl. Carefully pour the hot soy mixture into the strainer.
6. Let it drain for 10-15 minutes. Gather the cloth and squeeze out as much liquid as possible. Discard the pulp (okara) or reserve for other uses.
7. Stir in sugar and salt if using. Let cool, then refrigerate. Shake well before serving.

Tips

• Store in an airtight container in the refrigerator for up to 5 days.
• For a richer milk, use less water when blending, or add a few soaked almonds.
• The leftover okara can be used in veggie burgers, pancakes, or baked goods.

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