How to Make Soy Milk
Prep Time5 minutes mins
Cook Time25 minutes mins
Soaking Time8 hours hrs
Total Time8 hours hrs 30 minutes mins
Course: Breakfast, Drinks
Cuisine: Chinese, Taiwanese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 37kcal
- 1 cup soybean preferably organic or non gmo
- 8 cup water plus more for soaking
Prepare the soybeans the night before
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.
Calories: 37kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg