Homemade Soy Milk (with just 2 Ingredients!)
Want to make your own soy milk? Click here to get our super easy homemade soya milk recipe with just 2 ingredients!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
- 200 g dry soya beans ((soybeans))
- 1.5 litres water for soaking
- 1.5 litres water for blending (or 2 litres (8 cups) if you want a thinner milk)
- sweetener of your choice (sugar, honey, molasses) (optional, to taste)
Instructions
- 1
Soak the beans in a large bowl, ensuring that the beans are covered by at least 2.5cm/an inch of water at the top. Use more water, if necessary. Leave to soak overnight.
- 2
Drain the soaked soybeans and rinse with fresh water.Many recipes suggest removing the skin, but I don't bother, having come to the conclusion years ago that it makes no difference to the flavour nor the texture of the milk.It is a rather thankless and tedious job. So just rinse the beans and drain as well as you can.
- 3
Get a huge saucepan and place your nut bag in it, opening the top up.If using cheesecloth, place it over a colander or strainer which is resting on the saucepan.
- 4
Now we're going to blend the beans. The best way to do this is in batches. Do about a quarter amount at a time, with enough water each time to form a smooth runny liquid.If your blender is on the small side, you'll need to use even less beans each time.
- 5
Pour this blended mixture into the bag/cheesecloth. The blend another batch. You should be able to do 2 batches a time, unless your cheesecloth/bag is small.
- 6
Lift the bag up and gently squeeze out as much of the milk as possible into the saucepan.Remove the pulp and place in a large bowl and continue blending the rest of the beans and repeating the process.
- 7
Bring the strained milk to a low boil on medium heat and keep it boiling for 2 minutes while you skim off any foam that appears.
- 8
Reduce the heat to its lowest setting and simmer for 20 minutes, stirring from time to time.Add more water, if you would like a thinner soya milk. I think the amount here is perfect, giving you the best flavour.If you are planning to sweeten your homemade soya milk, do it at the 15-minute mark. This is to allow the sweetener to dissolve and for the flavours to develop.If adding vanilla, stir it n in the last minute, so as to retain as much of the flavour and aroma as possible.
- 9
Transfer the soya milk to your sterilised bottles. Cover loosely and cool to room temperature before storing them in the fridge.