Homemade soy milk is healthy, simple and delicious. With only one ingredient and a few simple steps, you can enjoy fresh homemade soymilk which doesn't contain any unnecessary ingredients. Plus, it's so much cheaper than store bought versions!
Soy milk is a popular breakfast drink in Taiwan. A very typical breakfast bought at a breakfast vendor might include shaobing, dan bing, turnip cake and scallion pancake, etc. along with a cup of soy milk to go.
Unlike the ones here in US, which masks most of the soy flavor with vanilla and a bunch of other weird ingredients, the soy milk in Taiwan is made with only soybeans and water, and the result is simple, rich and fragrant. I personally prefer this type better, and in this recipe, I'll show you how to make this authentic soy milk at home with only a few simple steps.
Why You Should Try This Recipe
- Homemade soy milk is healthier, cheaper and tastes better than store bought.
- You only need soybeans and water, and the process is very easy and straightforward.
Ingredient You'll Need
You only need one main ingredient -- soybeans! And maybe a bit of sugar if you would like to sweeten it.
I'd recommend using organic or non-gmo soybeans if you're purchasing them in the US because they're often genetically modified to be able to take certain kinds of pesticides that you don't want ending up in your soy milk.
Step by Step Instruction
Step 1 - Rinse and drain the soybeans, pick out the bad ones and then soak it in cold water for 8 - 16 hours.
Step 2 - Drain the soaked soybeans and blend it with fresh water in a blender for 1-2 minutes.
Step 3 - In a 5-6 qt pot, bring 1 cup of water to a boil before pouring the soy milk mixture into the pot. Use 1 cup of water to rinse the blender and pour it into the pot.
Step 4 - Bring the soy milk to a boil, reduce the heat to a simmer and continue to cook for another 15 minutes. Stir occasionally and skim off foam from the top.
Step 5 - Let the it cool down a little before poring it into a mixing bowl through a nut milk bag. Once it's cool enough to handle, squeeze out as much of the liquid in the nut milk bag as you can. And now you have your homemade soy milk!
Tips and Tricks
- When soaking the soybeans, I usually just leave it on the counter, but if you're making this on a hot summer day, put it in the fridge instead.
- You can presoak more soybeans at a time and store it in the freezer after you're done soaking.
- If you prefer soy milk with a lighter taste, strain it before cooking.
- Boiling a cup of water before pouring soy milk in helps prevent it from getting burnt. You may feel a thin layer sticking on the bottom of the pot when stirring -- no need to scrape that up, it won't burn.
- When cooking, it can boil over easily if the heat is too high, so once it starts steaming, adjust the heat to medium low to low and stir occasionally.
Of course, a regular blender is sufficient, just you might need to use higher speed or blend it a bit longer if your blender is not very powerful.
A nut milk bag is highly recommended when making soy milk, as you can squeeze the soy milk out without allowing any soybeans pulp into your soy milk, which will affect the resulting texture. It's also very easy to clean and lasts a long time.
3-4 days in the fridge.
I usually only sweeten it with sugar, because some sweeteners like honey or brown sugar can have chemical reactions with soy milk and result in some coagulation.
How to Make Soy Milk
- nut milk bag
- 1 cup soybean , preferably organic or non gmo
- 8 cup water, plus more for soaking
Prepare the soybeans the night before
- Rinse and drain the soybeans, pick out the bad ones and then soak it in cold water for 8 - 16 hours. Make sure the water level is at least 2"(5cm) above the soybeans.
Blend and cook the soy milk
- Drain the soaked soybeans and blend it with 6 cups of water in a blender over medium to medium high speed for 1-2 minutes. I use the 4-5 speed setting with my Vitamix.
- In a 5-6 qt pot, bring 1 cup of water to a boil before pouring the soy milk mixture into the pot. Use 1 cup of water to rinse the blender and pour it into the pot.
- Bring the soy milk to a boil, reduce the heat to a simmer and continue to cook for another 15 minutes. Stir occasionally and skim off foam from the top.
- Let the soy milk cool down a little before pouring soy milk into a mixing bowl through a nut milk bag.
- Once it's cool enough to handle, squeeze out as much of the soy milk in the nut milk bag as you can. Optionally sweeten with sugar.
- Store the soy milk in the fridge for 3-4 days.