Fresh Soy Milk
Making soy milk at home yields a drink with more body and a cleaner brightness than what you find on a shelf. It is a slow process that rewards patience at the stove.
Manage the heat to keep the bottom clean
Soy milk proteins settle quickly and burn easily. Use a heavy-bottomed pot and stay with it once it hits the heat.
- High-speed blender
- Large heavy-bottomed pot
- Nut milk bag or layered cheesecloth
- Large bowl
- Fine mesh strainer
What goes in.
- 1 cupdried yellow soybeans
- 6 cupswater, divided
Extraction of the okara
Twist the cloth bag tightly to squeeze out every drop. The solids remaining in the bag, called okara, should be dry to the touch to ensure you have extracted all the creaminess.
The method.
Soak the beans
Place the soybeans in a bowl and cover with 3 inches of water. Let them soak at room temperature for 8 to 10 hours until they have doubled in size.
Blend
Drain the soaking water. Combine the softened beans with 4 cups of fresh water in the blender. Process on high for 2 minutes until the mixture is uniform and milky.
Strain
Place the nut milk bag over a large bowl. Pour the bean slurry into the bag. Squeeze firmly until no more liquid passes through the mesh.
Simmer
Pour the raw milk into the pot. Bring to a boil over medium heat, then immediately drop to a low simmer. Skim off any foam that rises to the surface.
Finish
Cook for 20 minutes, stirring the bottom of the pot every minute. The milk is done when the raw, grassy scent vanishes and it smells slightly toasted.
Other turns to take.
Sweetened
Stir in a tablespoon of brown sugar or honey once the milk has cooled slightly.
Vanilla Infused
Add a small piece of split vanilla bean to the pot during the simmering stage.
When it doesn't go to plan.
Do not discard the okara; it can be stirred into pancake batter or sautéed with vegetables.
If the milk thickens too much during simmering, whisk in a splash of water to reach your preferred consistency.
Cool the milk completely before refrigerating; it will keep for up to four days.
The ones that keep coming up.
Why does my soy milk taste bitter?
Bitterness usually indicates the beans weren't cooked long enough. Ensure the milk reaches a consistent simmer for the full 20 minutes.
Can I use store-bought soy milk to make this?
No, this method relies on the raw starch and proteins present in dried, soaked soybeans.
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