Soy milk has been gaining popularity due to its many health benefits. Nowadays, you can get soy milk at any regular grocery stores or Asian food stores. However, mass-produced soy milk are mostly made with non-organic and GMO soybeans, and preservatives are added. As more and more people are turning away from GMO ingredients and go for natural foods, many are wondering how to make soy milk at home.
Follow the video closely so you know how you can make and enjoy the purest soy milk. 🙂
1 cup soybeans
3 cups water
1. Soak the beans overnight. Or for a few hours in room temperature. The beans should increase in size and will split when you pinch them.
2. Drain the beans. Put them in blender with 2 cups of water. Blend until smooth.
3. Boil the remaining 1 cup of water.
4. Once the water is boiled, pour the soybean mixture and cook for about 3 – 6 minutes, stirring frequently.
5. Strain out the milk with a cheesecloth, or a very fine strainer.
BE CAREFUL! HOT LIQUID!
***Raw soybeans are deadly to humans.***
There are some who might prefer straining out first then boil the milk, yes you can do that, but it won’t be as tasty as if you boil the milk with the pulp then straining it. Because by boiling the milk and pulp first, you concentrate the flavor so the final result will be a creamier milk and flavorful.
In South East Asia, it’s common to add pandan leaves while boiling the soy milk. It gives a nice subtle ‘vanilla-like’ aroma into the milk.