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How to make Soy Milk - Instant Pot, Stove Top

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 intolerant or even for some who like to have it has an healthy alternative. Homemade soy milk is easy to make and is much more economically than the store bought one. 
Course beverages
Cuisine Chinese
Prep Time 1 day 15 minutes
Cook Time 25 minutes
Total Time 1 day 40 minutes
Servings 6 cups
Author Jyoti Behrani

Equipment

Ingredients

INGREDIENTS FOR SOY MILK

  • 1 cup Dried SOY BEANS
  • 10 cups water ( 3 cups for soaking, 2 cups for grinding into puree, 5 cups for pressure cooking )
  • ⅛ teaspoon salt
  • 2 teaspoon PURE VANILLA EXTRACT (optional)
  • MAPLE SYRUP or HONEY or sweetener of your choice ( optional )

Instructions

PREP FOR SOY MILK

  • Soak the soybeans for 24 hours (or up to 36 hourin 3 cups of water, change the water half-way through (around 12 hours of soaking time). Drain and rinse the soybeans.
  • OPTIONAL – rinse the soybeans with water couple of times. With each rinse, rub the soybeans between your palms, the skin falls off easily. Rinse and continue this process for 3-4 times until almost all the skin is removed.
    Note: I think removing the skin makes the soy milk more 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.

INSTANT POT SOY MILK

  • Add the soybeans puree and 5 cups of water in the inner pot of Instant Pot. Mix well.
    Note: Ensure that the contents of the inner pot do not exceed half mark on the inner pot.
  • Turn ON saute mode (more). Let the soybeans mixture come to a boil, stir occasionally with the spatula.
    Note: Stir the mixture occasionally to prevent 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 and froth. Discard the froth. Turn OFF saute mode.
  • Let the mixture come to a 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 of the soy milk. Once all the milk is strained, add salt, 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.

STOVE TOP SOY MILK

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

Notes

Please refer to the post for the following:
  1. PRO TIPS FOR DELICIOUS SOY MILK
  2. FAQ ABOUT SOY MILK