Homemade Soy Milk
Homemade Soy Milk is a healthy and delicious milk alternative to cow's milk. If you are vegan or lactose intolerant you don't want to miss this super easy recipe!
Servings: 4 cups
Ingredients
- 1 1/4 cups (200 gr) dried soybeans
- 4 cups (1 liter) water
- 3 pandan leaves, knotted
- Sweetener/additional flavoring, if preferred
Instructions
- Soak the soybeans – Cover the dried soybeans with water, making sure the water covers 2 inches/5 cm over the beans. Soak the dried soybeans for at least 8 hours or overnight. Once the beans are done, you should notice that they have swelled up. The beans should split easily if you squeeze them.
- Remove the skins – Rub the beans between your hands to loosen and remove the skins from the beans. The loosened skins will come off and float to the surface of the water. Transfer the soybeans and water into a rice washing bowl and drain the water. The skins will gather at the drainage holes. Discard them. Add water and strain again until most of the skins are removed. Don't worry if there are a few left. This step is optional and can be omitted.
- Rinse the soybeans with clean water.
- Blend the soybeans with 2 cups water in a blender until smooth.
- Strain the raw soy milk using a cheesecloth or nut milk bag. Mix the soybean grounds with the remaining water until well combined. Strain the milk again.
- Transfer the raw soy milk to a large pot and add pandan leaves.
- Cook the soy milk on medium heat until it boils while stirring constantly to prevent the bottom from getting scorched. Skim off the foam on top. Simmer until the milk is sweet and has lost its raw bean flavor.
- Stir in sweetener or additional flavoring, if desired.
- Serve warm or cold.
Nutrition
Serving: 1cup | Calories: 127kcal | Protein: 11g | Fiber: 3g | Sugar: 1g | Calcium: 93mg