Soybean Milk Recipe

Soybeans: The main ingredient, providing the base for the milk. Water: Used to soak and blend the soybeans, essential for extracting the milk.

When blending the soybeans with water, ensure you blend them thoroughly to achieve a smooth consistency. This helps in extracting the maximum flavor and nutrients from the soybeans. Additionally, when straining the mixture through a cheesecloth, twist and squeeze the cloth to extract as much liquid as possible, leaving behind a dry soy pulp. This soy pulp, also known as okara, can be used in other recipes like baked goods or soups.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly sweet flavor, making them a good alternative for making plant-based milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a smooth and mild-flavored milk, suitable for those looking for a less nutty taste.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, perfect for recipes requiring a thicker consistency.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• water - Substitute with filtered water: Filtered water ensures a purer taste and removes any impurities that could affect the flavor of the milk.

• Allow the soybean milk to cool completely before storing. This helps prevent condensation and maintains the milk's freshness.
• Transfer the soybean milk into a clean, airtight container. Glass jars or BPA-free plastic bottles work best to preserve the flavor and quality.
• Store the container in the refrigerator. Soybean milk can last up to 3-5 days when properly refrigerated.
• Shake the container well before each use, as natural separation may occur.
• For longer storage, pour the soybean milk into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container.
• Label the container with the date of preparation to keep track of its freshness.
• When ready to use, thaw the frozen soybean milk cubes in the refrigerator or blend them directly into smoothies or recipes.
• Avoid refreezing soybean milk once it has been thawed to maintain its texture and taste.
• For added flavor, consider blending the soybean milk with a touch of vanilla extract or a pinch of salt before storing.

• Gently reheat the soybean milk on the stovetop over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot. This method preserves the smooth texture and flavor.
• Use a microwave-safe container to reheat the soybean milk in the microwave. Heat it in 30-second intervals, stirring in between to ensure even heating and avoid overheating.
• For a quick and even reheating, use a double boiler. Place the soybean milk in the top part of the double boiler and gently heat it over simmering water. This method helps maintain the delicate flavor and prevents scorching.
• If you have a steam oven, use it to reheat the soybean milk. Set the temperature to a low setting and steam for a few minutes until it reaches the desired warmth. This method keeps the soybean milk smooth and creamy.
• Pour the soybean milk into a heatproof container and place it in a preheated oven at a low temperature (around 200°F or 93°C). Stir occasionally until it is warmed through. This method is gentle and helps maintain the original taste and texture.

• Large bowl: For soaking the soybeans overnight in water.

• Colander: To drain and rinse the soaked soybeans.

• Blender: To blend the soybeans with water until smooth.

• Cheesecloth: To strain the blended soybean mixture.

• Large pot: To boil and simmer the strained soybean liquid.

• Stirring spoon: To stir the soybean milk while it simmers.

• Measuring cup: To measure the soybeans and water accurately.

Use a high-speed blender: A high-speed blender can quickly and efficiently blend the soybeans and water, saving you time.

Batch soaking: Soak a larger quantity of soybeans and store them in the fridge for up to a week, so you can make multiple batches without waiting overnight.

Pre-strain: Use a fine mesh strainer before the cheesecloth to remove larger particles, making the final straining faster.

Simmer with a lid: Cover the pot while simmering to maintain heat and reduce cooking time.

Cool quickly: Place the pot in a cold water bath to speed up the cooling process.