Friday, February 15, 2013

Make Your Own Soy Milk

If you or someone in your family is lactose intolerant or otherwise allergic to regular milk, you know how expensive the alternatives can be. I'm not too crazy about all the weird additives they throw in there either. I figured there had to be a better way, and there is. Did you know you can make it yourself? It takes just a few simple (real) ingredients and it tastes way better than anything you can get in the store. Come on, I'll show you how.

This is Part 2 of the Make Your Own Milk mini-series. Almond Milk took the #1 spot. Check back soon for Oat Milk, Rice Milk, and Coconut Milk.

Soy Milk
Makes 3 to 4 cups

What I use:
  • 1 c. cooked soybeans*
  • 3 to 4 c. water, depending on how thick or thin you want it
  • 1/2 to 1 tsp. vanilla, optional for vanilla flavored soy milk
  • 1 Tbsp. sugar (or honey / agave / maple syrup), optional for vanilla flavored soy milk

How I do it:

1. Place the soybeans and water in a blender; blend for 2 full minutes.

2. Strain the mixture through several layers of cheesecloth, a fine mesh sieve lined with several paper towels, or a nut-milk bag. I use a super-fine gold mesh strainer. (You can use the leftover mush for other recipes, feed it to your compost pile, or throw it away.)

3. If making vanilla soy milk, return the liquid to the blender, add the vanilla and sugar, and blend for 30 more seconds.

4. Store in the fridge for up to 5 days; shake well before each use.

Use the milk just as you would use regular milk. Pour it on cereal, use it in smoothies, cook with it, or add chocolate.

* To cook soybeans, put 1 cup of dried raw whole soybeans in a bowl and cover them with a few inches of water. Let them soak overnight (12 hours). In the morning, roughly rub the beans between your hands to loosen the hulls (skins). Drain, rinse, and put in a large pot. Cover with a few inches of water. Bring to a boil for 10 minutes; scoop off the hulls that float to the top. Reduce heat and simmer for 3 hours, continuing to scoop off hulls as they fall off. Drain and rinse. Cool the beans under cold running water, then use them in the recipe.

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