Soybean Milk Recipe

Soybeans: These are the main ingredient and need to be soaked overnight to soften them for blending.

Water: Used to blend with the soybeans and to cook the soy milk.

When blending the soybeans with water, ensure you blend them thoroughly to achieve a smooth consistency. This helps in extracting the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, use a cheesecloth for a finer texture, which results in a smoother soy milk.

• 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 making plant-based milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats are a great option for a creamy and mild-flavored milk, and they are also very easy to blend and strain.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a smooth and creamy milk with a slightly sweet taste, perfect for various recipes.

• soaked overnight dried soybeans - Substitute with soaked overnight dried rice: Rice milk is light and slightly sweet, making it a good alternative for those who prefer a less creamy texture.

• 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: Using filtered water ensures that the milk is free from impurities and has a clean taste.

• water - Substitute with spring water: Spring water can add a fresh and natural taste to the milk, making it more refreshing.

• Allow the soybean milk to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Transfer the soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness.
• Store the container in the refrigerator. Soybean milk can last up to 5 days when properly refrigerated.
• Shake the container well before each use. Natural separation may occur, and shaking helps to recombine the solids and liquids.
• For freezing, pour the soybean milk into freezer-safe containers, leaving some space at the top for expansion.
• Label the containers with the date of freezing. Soybean milk can be frozen for up to 3 months.
• Thaw frozen soybean milk in the refrigerator overnight. Avoid using a microwave to thaw, as it can alter the texture and taste.
• After thawing, give the soybean milk a good shake or stir to ensure it’s well-mixed before using.
• If you notice any off smells or unusual textures, discard the soybean milk as it may have spoiled.

• Gently reheat the soybean milk on the stovetop over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot. This method helps maintain the creamy texture and flavor.

• Use a microwave-safe container to reheat the soybean milk in the microwave. Heat it in short intervals of 30 seconds, stirring in between to ensure even heating and to avoid overheating.

• For a more traditional approach, use a double boiler. Place the soybean milk in the top part of the double boiler and gently heat it over simmering water. This method prevents direct contact with heat, reducing the risk of burning.

• If you prefer a frothy texture, use a milk frother to reheat and froth the soybean milk simultaneously. This is especially great if you're adding it to coffee or making a latte.

• For a quick and easy method, use an electric kettle with a temperature control feature. Set it to a low temperature suitable for warming milk, and let it gently heat the soybean milk without boiling.

• Strainer: Used to separate the soybean pulp from the liquid to achieve a smooth consistency.

• Cheesecloth: An alternative to a strainer for a finer filtration of the soybean mixture.

• Blender: Essential for blending the soaked soybeans with water until smooth.

• Pot: Used to boil and simmer the strained soybean liquid.

• Measuring cup: Helps in accurately measuring the soybeans and water.

• Bowl: Needed for soaking the soybeans overnight.

• Spoon: Useful for stirring the mixture while it simmers.

• Stove: Required to bring the liquid to a boil and simmer it.

• Ladle: Handy for transferring the soybean milk from the pot to serving containers.

Soak in bulk: Soak a larger batch of soybeans and freeze the extras for future use.

Use a high-speed blender: A powerful blender will make the blending process faster and smoother.

Pre-strain: Use a fine-mesh strainer before the cheesecloth to remove larger particles quickly.

Simmer with a lid: Cover the pot while simmering to reduce cooking time and prevent evaporation.

Cool quickly: Place the pot in a cold water bath to speed up the cooling process before serving.