Homemade Soy Milk Recipe Quick and Easy Guide

Soy milk is a vegetable milk that is prepared by crushing and mixing soybeans with water and straining the obtained liquid.

Soy milk is a very healthy addition to anyone's fridge. Soy milk is packed with rich ingredients and is a great drink for work, school, or anytime.

Commercial soy milk may be expensive compared to cow's milk, but on the other hand, soy beans can be purchased a little cheaper and even organic. I will show you how to make your own soy milk organically and the great thing is that you don't even have to pay for a soy milk maker.

Soy milk is very simple and easy and can be used in many delicious and healthy desserts.

Homemade soy milk is an alternative to cow's milk, and we love it because it's cheap and easy. Soy is very controversial because it has its opponents and supporters, but in fact, most of us prefer other plant-based milks such as almond milk because of its taste, properties, and nutritional benefits.

Soy milk isn't as simple as other plant-based milks (for example, for almond milk, you just need to mix almonds with water), but it's still convenient and, on top of that, cheaper than other milks. We recommend that you buy organic or at least non-GMO soybeans. It is more expensive but worth it because your health is very important. Take care of your body because you only have one body!

To make homemade soy milk, you only need two ingredients: yellow soybeans and water. You can add vanilla pods (or homemade vanilla extract), cocoa, tomato powder, some sweetener (we love dates), or whatever ingredients you like.

Necessary ingredients for making homemade soy milk

1 cup or 160 grams of dry soybeans

6 to 8 cups of water (1.5 to 2 liters)

Salt to taste

sugar, to taste (optional)

vanilla, cinnamon, chocolate, date or favorite flavoring (optional)

necessary equipment

strainer

Cloth or cheese bag

big pot

Blender or food processor

How to prepare soy milk with dry soybeans

Wash and sort the soybeans, then place them in a large bowl and fill it with water. Let it soak overnight and change the water at least once. If the beans absorb water, add more water if necessary. The next day's beans should be double or more. Check that they are soft and split easily with your finger, otherwise they will need to soak longer. Discard the water and rinse thoroughly.

If you want to peel the beans, pour the soaked beans into a large bowl and cover with water. Hold the beans between your hands and grab them by rubbing the beans against each other. This will loosen the shells so keep doing this until all the shells are removed. Return the beans to the water and stir with your hands. The skins will float to the top of the water, discard the skins and separate the beans.

Place a muslin or muslin cloth over a large bowl. Put 1 cup of soaked soybeans in a blender and then add 2 or 3 cups of water. Put the lid on and mix for about 3 to 5 minutes until the beans are completely crushed. Pour the mixture into the cloth. Let it drain for a minute or two, then gather the end of the cloth with your hands and press firmly until all the liquid is out. Put the remaining material in the cloth, called okara, back into the blender, pour some water over it, and once mixed, repeat these steps until all the processed and pressed soybeans are mixed (three times for the amount given in the order).

Put the pot on the stove with a medium flame to boil, then stir it. Be careful because it may foam and fall out of the dish. When the milk is cooked, add salt and flavorings and sweeteners. Lower the heat and let it cook for another 20 minutes, watch it again because otherwise it will spill over the gas and create an ugly sight on your gas. Turn off the heat and let the milk cool before using. Throw away the thin layer that forms on it after it cools down and do not use it or use it in cooking.

Once the soy milk reaches room temperature, it can be stored in the refrigerator. Make sure to remove any layer that may have formed on top. You can add other ingredients like vanilla or dates at this stage. If necessary, put in a blender until smooth. You can store it in the refrigerator for up to a week.

The only thing about non-dairy milk is that they are not as rich in vitamins and minerals as some commercial brands. But as long as you make sure you're getting your daily vitamins and minerals, there's nothing to worry about.

It's about a healthy, balanced diet, and not taking a few vitamins normally won't hurt you. Of course, if you are allergic to soy or have special dietary needs, it is better to avoid soy milk and consult your doctor first.