Soybean Milk Recipe

Soaked soybeans: These are the primary ingredient for making soybean milk. Soaking them overnight softens them, making them easier to blend and extract milk from.

Water: Used in two stages of the recipe, water is essential for blending the soybeans into a smooth mixture and then boiling the strained liquid to achieve the final soy milk consistency.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is completely smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, use a fine cheesecloth or a nut milk bag to achieve a silky smooth soy milk without any grainy texture.

• 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 to soybeans for a nut milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a smooth and mild-flavored milk, which is a great option for those avoiding nuts and soy.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, offering a neutral taste that works well in various recipes.

• 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 and pure taste, free from any impurities that might affect the flavor of the milk.

• boiling water - Substitute with boiling almond milk: Using almond milk instead of water can add extra creaminess and a nutty flavor to the final product.

• boiling water - Substitute with boiling rice milk: Rice milk provides a slightly sweet and mild flavor, making it a suitable alternative for boiling the mixture.

• Allow the freshly made soybean milk to cool completely before storing. This prevents condensation and maintains the quality of the milk.

• Pour the cooled soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the flavor and freshness.

• Store the container in the refrigerator. Soybean milk can last up to 3-5 days when properly refrigerated.

• For longer storage, consider freezing the soybean milk. Use freezer-safe containers or ice cube trays for easy portioning.

• If using ice cube trays, once the soybean milk cubes are frozen, transfer them to a freezer bag. This saves space and makes it easy to thaw only what you need.

• Label the containers or bags with the date of preparation. This helps you keep track of freshness and ensures you use the oldest soybean milk first.

• When ready to use frozen soybean milk, thaw it in the refrigerator overnight. For a quicker option, place the container in a bowl of warm water.

• After thawing, give the soybean milk a good shake or stir. Separation is natural, and this helps to recombine the liquid.

• Avoid refreezing soybean milk once it has been thawed. This can affect the texture and taste.

• If you notice any off smells, changes in color, or unusual textures, discard the soybean milk. Freshness is key to enjoying its full flavor and nutritional benefits.

• Gently reheat the soybean milk on the stovetop over low heat. Stir frequently to prevent it from sticking to the bottom of the pot or forming a skin on the surface. 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 even warming. Be cautious not to overheat, as this can cause the milk to curdle.

• For a quick and efficient method, use a double boiler. Place the soybean milk in the top part of the double boiler and gently heat it over simmering water. This indirect heat method helps maintain the milk's smooth consistency without scorching.

• If you have a milk frother with a heating function, use it to reheat the soybean milk. This method not only warms the milk but also adds a delightful froth, perfect for making lattes or other beverages.

• For those who prefer a more traditional approach, place the soybean milk in a heatproof container and set it in a warm water bath. Stir occasionally until the milk reaches the desired temperature. This gentle method prevents overheating and preserves the milk's natural flavor.

• Strainer: Used to separate the soybean pulp from the liquid after blending, ensuring a smooth texture for the soybean milk.

• Cheesecloth: An alternative to the strainer, providing a finer mesh to filter out smaller particles for an even smoother milk.

• Blender: Essential for blending the soaked soybeans with water to create a smooth mixture.

• Large bowl: Needed to catch the strained liquid when separating the soybean pulp from the milk.

• Saucepan: Used to boil the strained soybean milk with additional water, ensuring it is cooked properly.

• Measuring cups: Important for accurately measuring the soybeans and water to maintain the correct proportions in the recipe.

• Wooden spoon: Useful for stirring the soybean milk while it boils to prevent it from sticking to the bottom of the saucepan.

Pre-soak in bulk: Soak a large batch of soybeans and freeze them in portions to save time on future preparations.

Use a high-speed blender: A powerful blender can make the blending process faster and smoother.

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

Boil in advance: Boil the soybean milk in larger quantities and store it in the fridge for up to a week.

Multi-task: While the soybeans are soaking or the milk is boiling, prepare other ingredients or clean up to save time.