Soy milk offers culinary diversity and a healthful nutritional profile. Fresh homemade soy milk is always a winner when compared to store bought soy milk that contains preservatives and chemical sweeteners. It is rich, creamy with a delicate nutty flavour.
The traditional cooking process is complicated and time consuming. It might not be very practical on a daily basis.
In this recipe, you can freeze the beans in small portions after cooking. They can be blended straight from frozen to make the soy milk in minutes with hot or cold water – so you can make your own soy milk whenever you’d like it!
Super Easy Soy Milk
- 500 g soy beans
- 3 L water
- 5 tbsp sugar or honey
- Soak the soy beans overnight in cold water. Drain and rinse well.
- Place the beans in a large saucepan with plenty of water. Bring to the boil, and simmer for 1 hour, or until soft. Watch it carefully, as it’s easy to boil over.
- Blend the soybeans, water and sugar until completely smooth.the ratio is approximately 1 cup cooked beans : 2 cups water. Freeze the remaining beans in small portions for future use.
- To make the milk more smooth, strain the milk through a fine mesh.