How to Make Soy Milk
Servings: 8 servings
Calories: 37kcal
Equipment
- blender
- nut milk bag
Ingredients
- 1 cup soybean preferably organic or non gmo
- 8 cup water plus more for soaking
Optional
- sugar
Instructions
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.
Nutrition
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