Making Fresh Soy Milk
Fresh soy milk has a clean, nutty profile that bears little resemblance to the shelf-stable cartons found in supermarkets. Mastering this allows you to adjust the thickness to your preference for drinking or cooking.
Patience is your primary ingredient.
The soybeans must fully rehydrate to blend properly; do not skip the overnight soak. Expect some foaming during the boil, so watch the pot closely to prevent spills.
- High-speed blender
- Large heavy-bottomed pot
- Nut milk bag or layered cheesecloth
- Fine-mesh strainer
- Large bowl
What goes in.
- 1 cupdried yellow soybeans
- 6 cupsfiltered water, divided
Eliminating the Beany Note
Raw soy liquid contains enzymes that create a sharp, grassy flavor. You must bring the milk to a rolling boil and simmer for at least 20 minutes to neutralize these compounds.
The method.
Soak the beans
Rinse the soybeans and place them in a bowl with enough water to cover by three inches. Leave at room temperature for 8 to 10 hours. They should double in size.
Blend
Drain the soaking water. Add the beans and 4 cups of fresh water to your blender. Process on high for 2 minutes until the mixture looks like white foam.
Strain
Place your bag or cheesecloth over a large bowl. Pour the bean mixture into the bag. Twist the top closed and squeeze firmly until all the liquid has passed through, leaving only the dry pulp behind.
Simmer
Pour the strained liquid into a heavy-bottomed pot over medium heat. Once it hits a boil, reduce the heat to low. Skim any surface foam with a spoon and simmer for 20 minutes, stirring occasionally to prevent the bottom from scorching.
Cool and store
Remove from heat and let it cool completely. Pour into a glass jar and refrigerate. It will keep for up to four days.
Other turns to take.
Sweetened Soy Milk
Whisk in two tablespoons of sugar or honey while the milk is still hot from the stove.
Vanilla Infusion
Add a half-teaspoon of pure vanilla extract after the milk has cooled.
When it doesn't go to plan.
Do not discard the leftover soy pulp; it can be used in baking or added to vegetable stir-fries.
If the milk thickens too much in the fridge, whisk in a splash of water to return it to your desired consistency.
Using a dedicated nut milk bag makes the straining step much faster than using cheesecloth.
The ones that keep coming up.
Why does my soy milk taste grassy?
The beans were likely not boiled long enough. That raw, green flavor disappears only after sustained heat.
Can I use a regular blender?
Yes, but ensure you blend for the full two minutes to break down the beans as much as possible before straining.
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