Silky Soy Milk
The secret to a truly smooth soy milk isn't high-end machinery, but how you treat the beans. By blanching and straining effectively, you eliminate the chalky texture that often turns people away from homemade versions.
Patience is your primary ingredient
Soaking the beans until they have doubled in size is non-negotiable for a smooth grind. Ensure your strainer is fine enough to catch the tiniest bits of fiber, or the milk will feel gritty.
- large mixing bowl
- high-speed blender
- fine-mesh nut milk bag or quadruple-layered cheesecloth
- heavy-bottomed pot
- large wooden spoon
What goes in.
- 1 cupdried yellow soybeans
- 5 cupsfiltered water, plus more for soaking
Taming the froth
Soy milk foams aggressively when it reaches a simmer. Use a heavy-bottomed pot and keep your eyes on it constantly, stirring to prevent the proteins from scorching on the base.
The method.
Soak the beans
Place the dried soybeans in a bowl and cover with 3 inches of water. Leave them at room temperature for at least 8 hours, or overnight. They should be plump and split easily under pressure.
Blend
Drain the beans and rinse them thoroughly. Add the beans and 5 cups of fresh filtered water to your blender. Blend on the highest setting for at least 2 minutes until the liquid is opaque and white.
Strain
Place your nut milk bag over a large bowl. Pour the mixture into the bag. Squeeze firmly until no more liquid passes through. You will be left with dry soybean pulp in the bag.
Simmer
Pour the strained liquid into a heavy-bottomed pot over medium heat. Bring it to a gentle boil, stirring constantly. Once it bubbles, reduce heat to low and let it simmer for 15 minutes, skimming off any gray foam that rises to the surface.
Cool and store
Remove from heat and let cool completely before transferring to a glass jar. Keep refrigerated for up to 4 days.
Other turns to take.
Vanilla Infused
Add half a split vanilla bean to the pot during the simmering process, then remove it before bottling.
Sweetened
Whisk in two tablespoons of light agave or simple syrup while the milk is still warm from the stove.
When it doesn't go to plan.
Do not discard the soybean pulp, known as okara; it can be used in baking or as a thickener for stews.
If the milk tastes too grassy, try blanching the soaked beans in boiling water for 3 minutes before blending.
Always use filtered water for a cleaner taste; tap water minerals can sometimes react with the soy proteins.
The ones that keep coming up.
Why does my soy milk curdle when I add coffee?
The acidity in coffee can react with the soy protein. Try tempering the milk by warming it slightly before adding it to hot coffee.
Can I use a standard kitchen strainer?
Only if it is extremely fine mesh. If you see visible graininess in the milk after straining, pass it through a second time using a clean kitchen towel.