Soybean Milk Recipe

Dried soybeans: The main ingredient for making soybean milk, providing the base flavor and nutrients.

Water: Used for soaking the soybeans and blending them into a smooth mixture.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is very smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, press down firmly on the nut milk bag or cheesecloth to extract as much liquid as possible, leaving behind only the soy pulp. This will result in a richer and creamier soy milk.

• dried soybeans - Substitute with dried chickpeas: Chickpeas provide a creamy texture and a slightly nutty flavor, making them a good alternative to soybeans in plant-based milk.

• dried soybeans - Substitute with dried almonds: Almonds can be soaked and blended to create a rich and creamy milk, similar to soybean milk, with a slightly sweet and nutty taste.

• dried soybeans - Substitute with dried oats: Oats can be blended with water to produce a smooth and mild-flavored milk, which is a good option for those avoiding legumes.

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

• blending water - Substitute with filtered water: Filtered water ensures a clean and pure base for the milk, free from any impurities or strong flavors.

• After preparing your soybean milk, allow it to cool completely before storing. This helps prevent condensation, which can dilute the milk and affect its texture and taste.
• Transfer the cooled soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness and prevent any unwanted flavors from seeping in.
• Store the container in the refrigerator. Fresh soybean milk can last up to 4-5 days when properly refrigerated. Always give it a good shake before using, as natural separation may occur.
• For longer storage, consider freezing the soybean milk. Pour the milk into freezer-safe containers, leaving some space at the top to allow for expansion. Alternatively, you can use ice cube trays for easy portioning.
• Label the containers with the date of preparation. Frozen soybean milk can be stored for up to 3 months. Thaw it in the refrigerator overnight before use.
• Once thawed, give the soybean milk a thorough shake or stir to recombine any separated components. Note that the texture may change slightly after freezing, but it remains suitable for cooking, baking, or adding to smoothies.
• Avoid refreezing soybean milk once it has been thawed, as this can further alter its texture and flavor.

• Pour the soybean milk into a saucepan and heat it over medium-low heat. Stir occasionally to prevent it from sticking to the bottom. Heat until it reaches your desired temperature.

• Use a microwave-safe container to reheat the soybean milk. Microwave on medium power in 30-second intervals, stirring in between, until it is warm enough.

• If you have a double boiler, place the soybean milk in the top part and gently heat it over simmering water. This method helps to evenly distribute the heat and prevents scorching.

• For a quick and even reheating, use a steam wand if you have an espresso machine. Steam the soybean milk until it is hot and frothy.

• If you prefer a more controlled method, use a sous-vide machine. Place the soybean milk in a sealed bag and immerse it in a water bath set to your desired temperature. This method ensures even heating without any risk of burning.

• Large bowl: For soaking the soybeans overnight or for at least 8 hours.

• Colander: To drain and rinse the soaked soybeans.

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

• Nut milk bag: To strain the blended soybean mixture.

• Cheesecloth: An alternative to the nut milk bag for straining the mixture.

• Pot: To bring the strained milk to a boil and simmer.

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

• Wooden spoon: For stirring the milk while it simmers.

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

• Ladle: To transfer the soybean milk into serving containers.

• Serving container: To store and serve the cooled soybean milk.

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

Double strain: Strain the soybean milk twice to ensure a smoother texture, saving time on re-straining later.

Batch cooking: Make a larger quantity of soybean milk and store it in the fridge for up to a week, reducing the frequency of preparation.