Homemade Soy Milk
How to make:
1 Wash thoroughly and soak the soy beans for 12-24 hours in advance (changing the water at least once).
2 Wash the soy beans well and put them in a blender.
3 Pour 3-4 cups of water over them and blend well until it becomes almost smooth mixture.
4 Strain the blended mixture using a cheesecloth (or what you have available).
5 Then pour the soy milk in a saucepan and stir with a wooden spoon constantly, until it boils well (be careful not to burn it).
6 Once cooked well, remove from the stove and strain the milk.
Voilà, now you have homemade soy milk, pure, with no preservatives and added sugar.
Consume with love!
Good to know
- After you have squeezed (point 4) soy milk well, you will be left with something called Okara (have interesting texture). It is good to keep it because it is rich in many beneficial properties, contains proteins, vitamins, etc. You can make various delicious things from it. If you are not going to use it right now, you can put it in the freezer and it can be kept for up to 3 days.
- You can add a sweetener, such as 1-2 dates, maple syrup, coconut sugar, etc. You can also add vanilla for aroma, cinnamon, cocoa, coconut, to taste.
- Homemade soy milk is delicious and very different from what is sold in the store.
- Store in a glass jar / bottle in the fridge for up to 3 days;
- Homemade milk is a great choice to add to a oatmeal breakfast, vegan pancakes, etc.
- Homemade soy milk is a good source of protein, contains around 14g protein per serving – see for more on packaging.