Soybean Milk
Fresh homemade soybean milk
Equipment
- Weighing scales
- Large bowl
- Blender
- Strainer
- Nut milk bag
- Glass bottle
Ingredients
- 80 g Soybeans (soaked overnight)
- 1000 ml Water - filtered
- 40 ml Maple syrup (or honey to taste)
- 1 tablespoon REAL Vanilla Paste (optional)
- 1 teaspoon Cinnamon powder (optional)
Method
- Soak the soybeans in water overnight (ideally 12 hours or longer).
- Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.
- Add them to a powerful blender and blend them with 3 cups of water (750 ml) until well blended and almost smooth.
- Strain the blended mixture using a nut milk bag or a fine mesh strainer.
- Pour the mixture into a pot or a saucepan and add 1 cup of water (250 ml). Bring to a boil, stir and skim foam.
- Cook over medium heat, stirring occasionally, for about 20 minutes.
- Let cool the soy milk. You can add the sweetener and other ingredients such as vanilla, cinnamon. Blend the mixture if necessary.
- Keep the leftovers in a sealed container in the fridge for about 3-5 days.
Recipe Notes
- Use yellow soybeans, it's the best kind of soybeans to make soy milk.
- Add more or less water depending on how thick you like your milk.
- Add any sweetener you want or don't add any at all. Add it gently until the milk tastes good.
- You can add a pinch of salt to lift it.
- Feel free to add other ingredients like cacao or matcha.
Nutrition Facts
Serving: 250mlCalories: 142kcalCarbohydrates: 18gProtein: 9gFat: 4gSodium: 14mgPotassium: 392mgFiber: 2gSugar: 12gVitamin A: 6IUVitamin B1: 0.2mgVitamin B2: 0.3mgVitamin B3: 0.3mgVitamin B5: 0.2mgVitamin B6: 0.1mgVitamin C: 1mgVitamin E: 0.2mgVitamin K: 10µgCalcium: 83mgCopper: 0.4mgFolate: 75µgIron: 3mgManganese: 1mgMagnesium: 62mgPhosphorus: 141mgSelenium: 4µgZinc: 1mg
