Soybean Milk Recipe

Soaked soybeans: These are dried soybeans that have been soaked in water overnight to soften them for blending.

Blending water: Water used to blend the soaked soybeans into a smooth mixture.

Cooking water: Water added to the strained soybean mixture during the boiling process to create the final soybean milk.

When blending the soybeans with water, ensure you blend them long enough to achieve a very smooth consistency. This will help extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, use a fine cheesecloth and squeeze out as much liquid as possible to ensure a rich and creamy soy milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly sweet 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 substitute due to their neutral flavor and ability to create a smooth, creamy milk.

• blending water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• blending water - Substitute with filtered water: Filtered water ensures a clean, pure taste without any impurities that might affect the flavor of the milk.

• cooking water - Substitute with rice water: Rice water can add a slight thickness and a mild, pleasant flavor to the milk.

• cooking water - Substitute with spring water: Spring water is often preferred for its natural minerals and clean taste, which can enhance the quality of the milk.

• After preparing your soybean milk, allow it to cool completely at room temperature before storing.
• Transfer the cooled soybean milk into an airtight container. Glass jars or BPA-free plastic bottles work best to maintain freshness.
• Store the container in the refrigerator. Your soybean milk will stay fresh for up to 3-5 days.
• For freezing, pour the soybean milk into freezer-safe containers or ice cube trays. Leave some space at the top as the liquid will expand when frozen.
• Label the containers with the date of preparation to keep track of freshness.
• When ready to use, thaw the soybean milk in the refrigerator overnight or at room temperature for a few hours.
• Give the thawed soybean milk a good shake or stir before using, as separation may occur during freezing.
• Avoid refreezing soybean milk once it has been thawed to maintain its quality and taste.

• Pour the soybean milk into a saucepan and heat it over medium-low heat, stirring occasionally to prevent it from sticking to the bottom. This method ensures even heating and preserves the creamy texture.

• Use a microwave-safe container to reheat the soybean milk in the microwave. Heat it in 30-second intervals, stirring in between to ensure uniform warmth and avoid overheating.

• For a quick and gentle reheat, place the soybean milk in a heatproof bowl and set it over a pot of simmering water. This double boiler method helps maintain the delicate flavor and texture without scorching.

• If you prefer a frothy finish, use a milk frother to reheat and froth the soybean milk simultaneously. This is perfect for adding a creamy touch to your morning coffee or tea.

• For a more traditional approach, pour the soybean milk into a slow cooker and set it on low. This method is ideal for reheating larger batches and keeping the soybean milk warm for an extended period.

• Large bowl: For soaking the soybeans overnight in water.

• Colander: To drain and rinse the soaked soybeans.

• Blender: To blend the soybeans with water until smooth.

• Cheesecloth: To strain the blended soybean mixture.

• Strainer: An alternative to cheesecloth for straining the mixture.

• Large pot: For boiling the strained soybean liquid with additional water.

• Stove: To heat and boil the soybean milk.

• Wooden spoon: For stirring the soybean milk while it boils.

• Measuring cups: To measure the soybeans and water accurately.

• Ladle: To serve the cooled soybean milk.

Soak in bulk: Soak a large batch of soybeans and freeze them in portions. This way, you only need to soak once for multiple uses.

Use a high-speed blender: A powerful blender can quickly and efficiently blend the soybeans to a smooth consistency, saving time.

Strain efficiently: Use a nut milk bag instead of a cheesecloth for faster and easier straining.

Pre-boil water: Boil the additional 4 cups of water while blending the soybeans to save time during the cooking process.

Cool quickly: Place the hot soybean milk in an ice bath to cool it down faster.