HOME MADE SOY MILK

This preservative- and additive-free homemade soy milk is a great alternative to cow’s milk. It’s delicious, so inexpensive, easy to make and only requires 2 ingredients: water and soybeans. You can find soy milk at pretty much any supermarket and is so inexpensive, but homemade soy milk is much better than store-bought

Ingredients

• ½ cup white soybeans
• 2-3 cups water for soaking
• 4 cups water for blending
• Sugar to taste (optional)

Note:

1. Use yellow soybeans, it’s the best kind of soybeans to make soy milk.
2. Add more or less water depending on how thick you like your milk
3. Feel free to add any sweeter you want or don’t add any sweetener at all. Add it gently until the milk tastes good.
4. Some recipes call for a tiny amount of salt.
5. Feel free to add other ingredients like cocoa powder or ground cinnamon.

Preparation

1. Soak soybeans in 2-3 cups of water overnight.
2. Discard water and rinse soybeans.
3. Remove skins as best you can.
4. Add soybeans and 4 cups water to blender.
5. Blend until smooth.
6. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
7. Heat the strained milk in a heavy-bottom pan. Bring to a boil,  212ºF (100ºC).  Stir and skim foam.
8. Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
9. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.
10. Refrigerate up to 4 days.

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