Making Fresh Soy Milk
Homemade soy milk is thinner and cleaner-tasting than the store-bought versions. It relies on the patience of the boil rather than additives or stabilizers.
Patience with the boil is mandatory.
The soybeans need a long soak to soften completely. Do not rush the cooking phase, as raw soy contains enzymes that require heat to neutralize.
- Large mixing bowl
- High-speed blender
- Fine-mesh nut milk bag or quadruple-layered cheesecloth
- Large heavy-bottomed stockpot
- Skimmer spoon
What goes in.
- 1 cupdried yellow soybeans
- 5 cupsfiltered water (for blending)
- additional waterfor soaking
Managing the proteins
As the milk heats, a thick, protein-rich foam will rise rapidly. Keep the heat on medium and skim this foam off constantly to prevent it from boiling over and to ensure the final drink is smooth.
The method.
Soak the beans
Cover the soybeans with three inches of cold water. Let them sit at room temperature for at least 8 hours, or overnight, until they have doubled in size and split easily.
Blend
Drain the soaking water. Add the beans to the blender with 5 cups of fresh water. Blend on high speed for two minutes until the mixture looks like white, frothy cream.
Strain
Place the nut milk bag over a large bowl. Pour the mixture in and squeeze firmly. Use gloves if the mixture is warm; you want to extract every bit of liquid, leaving only dry pulp behind.
Cook
Pour the raw milk into the stockpot over medium heat. Bring it to a near-boil, then reduce to a low simmer. Skim the white foam that rises to the surface.
Simmer
Cook for 20 to 25 minutes, stirring the bottom occasionally to prevent scorching. The milk will turn from a thin, translucent liquid to a richer, opaque white.
Cool
Remove from heat and let cool. Strain one final time through a clean cloth if you prefer a silky texture.
Other turns to take.
Sweetened
Whisk in a tablespoon of sugar or maple syrup immediately after removing the pot from the heat.
Vanilla Infused
Add half a split vanilla bean to the pot during the simmering stage, then remove it before cooling.
When it doesn't go to plan.
Discard the pulp, known as okara, or mix it into bread dough or muffin batter.
If the milk scorches on the bottom of the pot, do not scrape it; transfer the clean milk to a new pot to avoid an off-flavor.
Store in a glass jar in the refrigerator for up to four days; it will naturally separate, so give it a firm shake before pouring.
The ones that keep coming up.
Why does my soy milk have a strong, raw flavor?
It likely did not boil long enough. The bean flavor must be cooked out completely, which usually takes at least 20 minutes of active simmering.
Can I use a regular strainer instead of a nut milk bag?
A fine-mesh metal strainer will not catch the fine particles. Use a nut milk bag or several layers of damp cheesecloth to ensure the milk is grit-free.
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