Ingredients
Equipment
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.
Nutrition
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.
