Soy Milk Recipe

soy milk recipe
In five steps of soaking, heating, straining, boiling, and flavoring, you'll have okara and homemade soy milk to enjoy.

Overview


Total time:  01 M  30 S

Servings: 

Calories: 


Ingredients

  • 3/4 cup dry soybeans soaked overnight and rinsed
  • 4 1/2 cups water

Nutritional Information

  • Serving Size:
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: mg
  • Sodium: 0mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 0g

Instructions

  1. Take soaked soybeans and remove soybean hulls by kneading the soybeans in soaking water. Flush the loose hulls off in running water.
  2. Heat the soybeans for a couple of minutes by microwaving or steaming to reduce enzyme activity and reduce the bean flavor.
  3. Add soybeans and water to WildSide+ jar and secure lid. Select "Soups" or blend on a High speed for 90 seconds.
  4. Strain mixture through cheesecloth and fine mesh sieve over large pot.
  5. Bring soy milk to boil and simmer 5-10 minutes.
  6. Add desired flavorings such as honey, maple syrup, vanilla, and a pinch of salt.
  7. Cool and store in the refrigerator for up to 3 days.

Notes: Keep the okara (also called soy pulp) which is packed with protein and filled with fiber, for your next batch of breakfast muffins, okara chocolate cake, or okara seitan.

Nutritional information is not given, but most unsweetened commercial varieties of soy milk contain 80 calories and 4 g. fat per cup serving.



15 comments


  • BlendtecLover

    Actually there is an easier way to do it. A Blendtec salesman taught me how to do it. Soak soybeans overnight, drain, then steam them in a ricecooker (just like cooking rice but put way less water.) Once the beans are cooked, add water and select "soups" cycle. No straining or recooking on the stove. Dilute to your liking. It is delicious.


  • Jeff

    Smoothie would be my best guess.


  • flightphysician

    Could someone please finish (and correct) the last paragraph, what to do with the okara? "… for your next …"


  • pauline

    I would like to know what to do with the okara as well please


  • Sheena

    Agree with the other comment didn’t finish the ending to the recipe. I notice your recipes definately need to be proof read by someone in the know to have correct information and measurements. Found some of the recipes very dissapointing


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