Many people have allergies to dairy, or are lactose-intolerant, making it inevitable for them to use milk alternatives, thereby choosing Soymilk instead of regular milk. And though several brands and flavors of Soymilk is available out there in the stores, if you use it on a daily basis, this can get to be an expensive affair! But, by making your own Soymilk at home, you can save tonnes of money, as well as get fresh milk every 3-4 days. Its really easy, and unbelievably cheap, plus you can use the leftover "Okara" (the pulp from the soybeans after the milk is extracted) to make delicious Soybean burgers, or any other soy-based recipe! So here goes, make your own Soymilk using 3 ingredients, and in 5 easy steps! [photo courtesy of US Agricultural Research Service]
Soya beans are almost a staple food in the US now. They are packed with proteins, and can be eaten raw, as Edamame beans, or as dried beans that are used below to make SoyMilk.
1 cup dry soybeans
sweetener (honey, barley malt or sugar) - add to your taste
water (about 12-15 cups)
Note: Generally, you need about 125 g whole soya beans and 1 liter of water to make 1 liter of soy milk.
Flavoring (optional, like Chocolate, Vanilla, or Almond essence)
Soak the beans overnight or longer(like 10-14 hours). Discard the water and rinse the beans thoroughly. This will also help loosen the hull so you can remove them. This helps in better extraction of soy milk.
Now throw one part beans and 2 parts water into the blender, preferably a high-duty one, like Vitamix, and whiz as long as you can. The finer the pulp, the higher the yield of milk will be. Repeat for any remaining beans.
Take a colander over a large pot, then line it with a cheese-cloth. Pour the mush into cloth-lined colander, and pour the remaining water(if any left) over the pulp.
Now fold the cloth over the mush and press to get as much of the milk out as possible. Save the mush (which is now known as "okara") to make something out of it, like soybean burgers or patties.
Next, bring the extracted milk to a boil, and let it boil for about 5-7 minutes. Reduce the heat, let it simmer for another few minutes, then turn the heat off. Add the desired amount of sweetener to your taste, and even any other flavoring if you want, then allow to cool completely to room temperature. Add the
After cooling, the soy milk is ready and can be kept in the fridge for another 3 days. Soymilk can rot fast, so if you can't use it quickly enough, don't make too much. You can freeze it, but when you thaw it, be prepared for a cottage-cheese kind of taste when you drink it. Adding sweetener and additional flavoring can help reduce this distinct taste though.
There your Soymilk is ready, and now you can go ahead and enjoy it by itself, or use it as a base for making delicious Soymilk Smoothies!
Cranberry SoyMilk & Green Tea Smoothie
Vegan Chocolate & Peanut butter Smoothie