Making Soy Milk at Home

Soybeans are an excellent source of plant-based protein and can be used in various dishes. The first step in making soy milk is carefully selecting the beans. We check the soybeans to ensure they do not contain impurities such as pebbles, broken beans, or their shells. Once we have selected the beans, we place them in a bowl and cover them with warm water. It is important to let the beans soak for 24 hours, during which we change the water a few times to help them absorb moisture. This process will make the beans soft and easy to grind, and after 24 hours, we can test them with our nail; if they crumble easily, they are ready for the next step.

After the soybeans have soaked, we transfer them to a food processor or blender and grind them finely. We obtain a white paste that will become the base of our soy milk. In another pot, we bring 4 liters of water to a boil. It is crucial to ensure that once we add the soy paste to the water, the pot is not completely full, as the foam that forms can overflow. So, after the water boils, we take the pot off the heat and add the soy paste, stirring well. Then, we put the pot back on the heat but at a lower temperature, stirring constantly to prevent burning.

Over the course of about 20 minutes, we will observe how the foam gradually reduces. When the foam almost disappears, we can turn off the heat and let the milk cool slightly. Once it has cooled, we prepare a cheesecloth and a strainer to strain the milk. The liquid obtained is soy milk, and the remaining paste in the cheesecloth can be used in various recipes, such as American or traditional pancakes.

A major advantage of homemade soy milk is that it is much healthier than store-bought versions, as it is pure and chemical-free. It can be flavored with various flavors, such as vanilla, hazelnut essence, or fruits like strawberries and peaches, and the combination with cocoa is also delicious. Soy milk can be used in all recipes that require milk and can be stored in the refrigerator for a few days or frozen for later use.

This preparation is ideal for those who are lactose intolerant, and once I tried the recipe, I decided that I will make soy milk at home from now on, as it is simple, healthy, and delicious.

 Ingredients: 250 g of white soybeans, a large 8-liter capacity pot, water, cheesecloth, and a strainer.

 Tags:  soy vegetarian recipes