John Myers
Contents
show
Ingredients: Make your own soy milk at home
For one liter of soy milk you need:
- 100 grams of dried soybeans
- Freshwater
- Depending on your preference, agave syrup or honey for sweetening
- Pot
- Strong immersion blender or blender
- bowl
- measuring cup
- Fine sieve
- Cotton cloth or special nut milk cloth
This is how vegan milk succeeds
It is best to soak the soybeans overnight and for at least ten hours. Drain off the excess water afterward.
- Bring 650ml of water to a boil in a saucepan.
- Add another 350 ml of water to the swollen soybeans and puree everything with a hand blender or in a blender.
- Then simmer the pureed soybeans in boiling water for about ten minutes over low heat.
- Let the soy mixture cool.
- Line a fine-mesh sieve with a cotton cloth or nut milk cloth and filter the soy pulp, discarding the milk in a bowl.
- You now have to boil the soy milk again. Be careful not to overflow or burn the milk. Heavy foaming is completely normal.
- After about 15 minutes, you can take the soy milk off the stove and let it cool down.
- Now sweeten your homemade soy milk as you like.
Homemade soy milk – tips and tricks
Finally, we have some helpful information for you:
- The product is best stored in jars and bottles with screw caps.
- The milk will keep refrigerated for about a week and a half.
- If you make soy milk more often, a dedicated soy milk maker can be of great help.
- You can also easily prepare vegan chocolate or vanilla drinks with soy milk. Add a vanilla pod and let it steep or flavor with cocoa powder.
- You can use the so-called okara, the solid remains of the cooked soybeans, to make great vegan dishes such as burger patties or process the milk into tofu.
