Making your own soy milk is super easy and super cheap! All you need is some soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth.
You can flavour it with your choice of sweetener or use this plain soy milk to make other things like your own tofu or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it.
Make your own homemade tofu with this recipe: https://youtu.be/IdGwL5dFgCQ
What to do with the leftover pulp? This pulp is called Okara. Try this Okara Sea Burger Recipe: http://youtu.be/uYBhkL8uzSY
EASY SOY MILK RECIPE
Printable recipe and full story: http://www.marystestkitchen.com/diy-soy-milk-recipe/
Makes about 5 cups
INGREDIENTS
1 cup dry soy beans (preferably organic)
5 cups water (plus more for soaking and rinsing)
Optional sweetener to taste (like sugar, agave, maple syrup or stevia)
DIRECTIONS
Soak the beans in fresh water for one or two days in a large container. Make sure there is enough room for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.
Drain the beans and transfer to a large bowl. Add enough water to completely submerge the beans.
Rub the beans between your fingers to remove the skins. Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. Then skim the top to get at the loose skins. Discard the skins. Try to get most of the skins but don't worry if there are a few left.
Drain the beans.
Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending on your blender's capacity.
Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.
Heat the milk on high heat until boiling while stirring regularly. The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.
Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over.
Reduce the heat to medium or medium low. At this point, it's a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Let the milk simmer for anywhere between 10 minutes to 2 hours. How long is up to you.
When ready, strain the milk into a container.
Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.
NOTES
Store your fresh soy milk in the fridge for up to 3 days. The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days.
**UPDATED VIDEO**
https://youtu.be/3YffvW5N3E8
^--that's a new tutorial with an easier, faster method that produces a less beany soy milk! Some have not had good results making tofu with the new recipe though.
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