VEGAN / GLUTEN-FREE
With a basic blender, you can make pure and fresh soy milk at home. Homemade soy milk is completely free from added sugar, thickener and other additives commonly found in supermarket brands.
This recipe follows the basic principal of traditional Chinese soy milk making, i.e. soaking, blanching, wet-grinding, filtering and boiling. Luckily we won’t need a donkey running around a stone mill to do the wet-grinding; a basic blender will do!
It is essential to soak the soy beans in sufficient amount of water and for sufficient amount of time (preferably overnight in a fridge). I also recommend a (dry) soy bean to water ratio of 1:10 in weight when grinding. With this ratio, I always yield cream white full-bodied soy milk without risking it being too thin or too thick. So here is my tried and true recipe to share, for many cups of pure and delicious homemade soy milk to come.
HOMEMADE SOY MILK
VEGAN / GLUTEN-FREE
MAKE about 1.6 litres PREPERATION 30 min plus soaking COOKING 5 min
- 150g raw organic soy beans
- 1.5 litre of water, plus water for soaking
- A blender
- A cheese cloth or a thin cotton cloth
- Add the soy beans and 3 cups of water into a container, leaving at least 1/3 of room at the top. Seal the container and leave in the fridge for at least 8 hours and up to 24 hours. Drain before using.
- Boil 4 cups of water in a pot (enough to completely cover the beans), add the beans, blanch in boiling water for 3 minutes. Drain the hot water, cool the beans under running water until cool to touch.
- Add 1.5 litre of water into a container, which is all the water we are going to use for the remaining steps. In the blender, add the beans and a little more than 1/3 of the water in the container to completely cover the soy beans.
- Set the blender on “Smoothies” or a similar setting and run for about 30 seconds or until the soy beans becomes a fine pulp and the liquid looks like milk. Filter the pulp through a cheese cloth over a pot. Squeeze as much liquid (soy milk) as possible.
- Return the pulp solid to the blender, add about 1/2 of the remaining water in the container, repeat the step above for two times.
- On medium to high heat, bring the soy milk in a large pot to boil, then simmer for 5 minute. Watch closely before boiling to avoid sudden overflow. Turn off the heat, leave the soy milk to cool to preferred temperature and serve. Alternatively, transfer cooled soymilk into a well-cleaned bottle, store in fridge and consume within 5 days.
- Sometimes white foam can accumulate at the top of the soy milk during cooking. Skip it off before a thick layer is formed, which helps to prevent very sudden overflow of the soy milk and spare you from having to clean the stove top.
The natural flavors of homemade soy milk is beautiful in itself. I like to have a big cup of warm plain soy milk at breakfast to go with flavored food such as eggs and salads. When I do want a change from plain soy milk, I just add a dash of virgin olive oil and a few pieces of wakame seaweeds, like in the first photo of this post, although the seaweed pieces had sank to the bottom of the bowl and hardly visible when I took the photo. Oops.