Homemade Soy milk

Creamy, ultra-fresh, homemade Soy milk, without any added sugar or preservatives. This Soy milk is high in protein,  plant-based, “non-dairy milk” perfect for lactose intolerants or even for some who like to have it as a healthy alternative. Homemade soy milk is easy to make and is much more economical than store-bought one. 

HOMEMADE SOY MILK

Soy milk, also known as soymilk, is a plant-based non-dairy beverage, often used as an alternative to cow’s milk. It is made with soybeans or soya bean, a legume native to East Asia, widely grown due to its edible bean and various uses.

Soy milk is produced by soaking and grinding the soybeans, the mixture is boiled until the raw smell of soybeans is no more. Strained to achieve a smooth, creamy texture of soy milk.

Soy milk is a good source of calcium and protein. It has a savory, beany flavor as compared to cow’s naturally sweet milk, due to lactose (sugar that’s in milk).

Soy milk, almond milk, and rice milk are all vegetable-based, “non-dairy milk” used as an alternative to dairy milk by individuals who are lactose intolerant or are vegan. It is also consumed by some for its health benefits.

INGREDIENTS FOR HOMEMADE SOY MILK

1 cup Soybeans

10 cups water (  3 cups for soaking, 2 cups for grinding into a puree, 5 cups for pressure cooking )

 1/8 teaspoon salt

2 teaspoon Pure Vanilla Extract (optional)

Maple Syrup or Honey or sweetener of your choice ( optional )

EQUIPMENT REQUIRED

Instant Pot

Blender

Nut Milk Bag

Glass Pitcher With Lid

HOW TO MAKE SOY MILK

To make homemade soymilk you need only two ingredients – dried soybeans and water. Yes, with just two ingredients you can make fresh, soy milk easily customizable. You’ll also need a good blender, a nut milk bag, and a pitcher.

You can make the soy milk in an Instant Pot or on a stovetop, the process of making homemade soy milk stays the same. For the stovetop version, use a heavy bottom pot for best results.

PREP FOR SOY MILK

Soak the soybeans for 24 hours (or up to 36 hours) in 3 cups of water, and change the water halfway through (around 12 hours of soaking time). Drain and rinse the soybeans.

OPTIONAL – rinse the soybeans with water a couple of times. With each rinse, rub the soybeans between your palms, and the skin falls off easily. Rinse and continue this process 3-4 times until almost all the skin is removed.

Note: I prefer removing the skin, I think it makes the soy milk creamier and rich.

In a blender jar, add the soybeans and 2 cups of water. Blend the mixture to a smooth puree, using the highest setting on the blender.

Note: Depending upon the size of the blender jar, you may have to work in batches.

HOMEMADE SOY MILK – INSTANT POT

Add the soybeans puree and 5 cups of water to the inner pot of the Instant Pot. Mix well.

Note: Ensure that the contents of the inner pot do not exceed the half mark on the inner pot.

Turn ON sauté mode (more). Let the soybeans mixture come to a boil, and stir occasionally with the spatula.

Note: Stir the mixture occasionally to prevent the mixture from sticking to the bottom of the pot.

Once the mixture has come to a boil, it rises quickly and you will notice a thick layer of froth develop on top of the mixture. Using a ladle, skim the froth and discard it. Mix well and continue cooking.

From this point, it takes around 10-12 minutes for the soy milk to form. Keep stirring the mixture occasionally.

Once the soy milk is formed, you will notice the froth has settled down. There will be a thin layer of cream on top of the mixture.

Using a ladle, skim the cream ( known as Yuba ) and froth and discard it. Turn OFF sauté mode.

Pic Shown: Left – The first formation of froth; Right – Soy milk is formed, thin delicate layer of cream on the top, froth has settled down.

HOMEMADE SOY MILK – INSTANT POT (CONTINUED)

Let the mixture come to room temperature, or until safe to handle. In the meantime, prepare a wide-mouth pitcher, and line it with a nut bag or a fine mesh strainer.

Carefully, pour the mixture through the nut bag. Gently, squeeze the nut bag with your hands to get the most out of the soy milk. Once all the milk is strained, add salt, and flavoring as per taste – vanilla essence, maple syrup, or sweetener of your choice (optional). Cover the pitcher and refrigerate the soy milk.

Note: Do not skip on salt, it acts as a preservative.

Soy milk stays fresh for up to 5 days in the refrigerator. Shake well before using.

This recipe yields around 6 cups or 1.5 quarts of soy milk.

HOMEMADE SOY MILK – STOVETOP

Follow the recipe as discussed earlier. In a heavy-bottom pot, bring the bean mixture to a boil. The rest of the recipe is the same as Instant pot.

Pic Shown: Soy Milk

PRO TIPS FOR DELICIOUS SOY MILK

Make sure you start with a clean, dry pot, if you have an extra Instant Pot sealing ring, use it. Use a clean, dry nut milk bag, pitcher, and a clean spatula. 

Use good quality soybeans. The taste and flavor of soy milk depend upon the quality of soybeans.

Soak the soybeans for 24 hours or more ( up to 36 hours), for creamy, rich soy milk.

Discard the outer skin from the soybeans, removing the skin from the soybeans gives soy milk a nice creamy, smooth texture.

Use a good blender, to blend the beans to a smooth puree.

Stir the soybean mixture occasionally to prevent any mixture from sticking to the bottom. When stirring the mixture, make sure the spatula touches to the bottom, to mix the bean mixture.

Once the soybean mixture comes to a boil, it rises quickly, discards the foam and continues cooking.

The foam eventually settles down and you will notice a thin, delicate layer known as Yuba formed on top of the mixture, that’s when the soy milk is ready. 

Use a good quality nut milk bag or fine mesh strainer to strain the soy milk. 

Do not forget to add a pinch of salt. Salt acts as a preservative.

You can store the soy milk in its natural form or add flavoring to suit your taste. For details refer to “Frequently Asked Questions”.

Pic Shown: Closeup of Soy Milk

FREQUENTLY ASKED QUESTIONS

HOW TO FORTIFY SOY MILK

Here are some of the ways I like to flavor my soy milk.

vanilla bean or pure vanilla extract

Maple syrup or honey or dates, for some sweetness

Cocoa powder, for some chocolaty flavor

Almond butter, for some nutritional value and added flavor

WHAT IS OKARA

The soybeans solids left after straining the soy milk mixture are called Okara.

Pic Shown: Okara, soybeans solids

USES OF OKARA

This Okara or soybeans solids, is completely edible and can be used in various ways. Some of the ways I like to use this leftover soybeans solids, are in flatbread, pancakes, veggie burgers, or kebabs.

I use it in combination with other ingredients to form a dough for the flatbread, batter for the pancakes, sweet and savory pancakes, or use it in making the veggie burgers or kebab mixture.

You can also add some of the Okara back into the soy milk for added nutrients. Blend the Okara again with some soy milk and mix it with the rest of the soy milk.

WHAT IS YUBA

Yuba is a thin, delicate layer formed on top of soy milk. When the soybean mixture cooks, the proteins and fat, float on top of the mixture, called Yuba.

Pic Shown: Yuba, a thin delicate layer formed on soy milk.

Yuba takes the flavors of the dish it is added to. Fresh Yuba can be eaten as it is or you can add it to salads, pasta, or even in soup, for a protein, rich diet.

HOW THICK IS THIS SOY MILK

This soy milk is considerably thick, however, if you wish for more thickened, texture milk, just reduce the amount of water to 4 cups instead of 5 while cooking the soybeans mixture. This will give you a much more concentrated form of soy milk.

Also, you can add some of the Okara back into the soy milk to thicken the soy milk naturally. Blend the Okara again with some soy milk and return it to the pot.

Pic Shown: Soy Milk

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