🌱Simple Homemade Soy Milk Recipe

Ingredients

• 2 cups (400g) dried soybeans (organic, non-GMO preferred)
• 8 cups filtered water (for blending)
• Optional: pinch of salt, sweetener (like 1–2 tsp sugar or dates), or vanilla for flavor

Equipment

• Blender
• Large pot
• Cheesecloth, or nut milk bag
• Bowl and wooden spoon

Yield: About 10 cups of soy milk, depending on the water used.

Steps:

1. Soak the Soybeans (8–12 hours)
   • Rinse soybeans under cold water to remove dust or debris. Drain well.
   • Place in a large bowl with water and soak overnight (8–12 hours) at room temperature.
   • Why? Soaking softens the beans, making them easier to blend and increasing yield. It also reduces phytic acid, an “anti-nutrient” that can bind minerals, improving digestibility.
2. Prepare the Beans
   • Drain and rinse the soaked soybeans. They’ll have roughly doubled in size.
   • Optional: Rub the beans between your hands to remove thin skins (this reduces bitterness, but isn’t essential). Rinse again.
   • Why? Removing skins can make the milk smoother and less “beany,” but it’s a trade-off for time. Experiment to see what you prefer.
3. Blend the Soybeans
   • Add the soaked beans to a blender with 8 cups of filtered water
   • Blend on high until the mixture is smooth and frothy.
   • Why? Blending breaks down the beans’ cell walls, releasing proteins and fats that form the milk. The water-to-bean ratio affects creaminess, so adjust to your taste.
4. Strain the Mixture
   
   • Strain through a nut milk bag, fine mesh strainer, or cheesecloth to separate the milk from the pulp
   • Why? The pulp, or okara, contains insoluble fiber. Straining removes it for a silky texture. Save okara for baking, veggie burgers, or compost. It’s nutritious!
5. Cook the Soy Milk
   • Pour into a pot and bring to a gentle boil. Simmer 15–20 minutes, stirring to prevent burning. This removes the raw “beany” taste and makes it safe to drink. Watch for foaming, skim it off if needed.
   • Why? Raw soy milk contains trypsin inhibitors, which can hinder protein digestion. Cooking deactivates these and mellows the flavor. It also pasteurizes the milk for safety.
6. Flavor (Optional)
   • Add a pinch of salt, a teaspoon of sugar, or a splash of vanilla after cooking for taste. Blend in dates for natural sweetness if desired.
   • Why? Flavoring makes the milk more palatable, especially if you’re new to homemade soy milk’s distinct taste.
7. Cool and Store
   • Let the milk cool to room temperature. Store in a clean, airtight container in the fridge for 3–5 days. Shake before using, as it may separate.
   • Why? Homemade soy milk lacks stabilizers, so separation is natural. Proper storage prevents spoilage.

🌟 Why Soybeans Are Amazing

• Protein power: A great plant-based source for energy and muscle repair.

• Heart support: Isoflavones in soy may help maintain healthy cholesterol.

• Bone strength: Naturally provides minerals like calcium and magnesium.

• Balanced wellness: Phytoestrogens support hormone balance.

• Gut-friendly: Soy contains fibers that feed healthy gut bacteria.

Tips

• Start with a small batch to perfect your technique.
• If the “beany” flavor is strong, try soaking longer or cooking slightly longer.
• Clean equipment thoroughly to avoid off-flavors in future batches.
• Experiment with ratios or flavorings to suit your taste (e.g., matcha or cocoa powder).

Enjoy :)