Soymilk made at home is nutritious, simple and delicious. With just one ingredient and just a few steps, you can make fresh soymilk made from scratch that does not contain any harmful ingredients. It’s also less expensive than the store-bought versions!
Join the Cooking in Chinglish Newsletter!
Receive updates on the newest posts and other content From Cooking In Chinglish straight to your inbox.
Soy milk can be a well-loved breakfast beverage in Taiwan. The typical breakfast you can purchase from a cafeteria might include dan bing, shaobing as well as turnip cake, the scallion pancake. and a cup of soy milk.
In contrast to the one we have in US which hide the majority of the soy flavor by adding vanilla and other ingredients Soy milk in Taiwan is made using just water and soybeans, and the result is straightforward as well as delicious and rich. I personally like this variety more which is why in the following recipe I’ll teach you how to make authentic soymilk at home in just a couple of steps.
The Reasons to Try This Recipe
- Soymilk made from scratch is more nutritious, less expensive and is more delicious over store bought.
- All you need is soybeans as well as water. The process is easy and simple.
Ingredient You’ll Need
It’s all you need is one basic ingredient: soybeans! Maybe a touch of sugar for it to be sweetened.
I’d suggest going with non-gmo soybeans or organic in the event that you’re buying them from the US since they’re usually genetically modified to handle certain types of pesticides that you do not want to end up inside your soybean milk.
Step 1. Rinse and drain the soybeans, then remove the ones that aren’t good and soak them under cold, filtered water for between 8 and 16 hours.
Step 2. Remove the soybeans from the water and blend them with water that is fresh with a food processor for around 1-2 minutes.
Step 3: In a 5-6 qt saucepan Bring one cup of water up to simmer before pouring the mixture of soy milk to the pan. Make use of one cup of water in order to wash the blender, then pour in the pot.
Step 4 : Bring the soymilk up to a boil then reduce the temperature to a simmer, and simmer for an additional 15 minutes. Mix frequently and remove any foam that has accumulated on top.
Step 5: Let it cool a bit before pouring it into a mixing bowl and then into a milk bag. Once it’s cool enough manage, squeeze out as much liquid inside the bag that you are able to. Now you’ve got your own homemade soy milk!
Tips and Tips and
- Soak the soybeans for at least 30 minutes. I typically put it out on the counter. But should you be making this during the summer heat place it in the refrigerator instead.
- It is possible to soak additional soybeans at a time and then store it for later use in the refrigerator once you’re finished sopping.
- If you prefer soymilk with a milder taste you can strain it prior to making it.
- Boiling water to a boil prior to pouring the soy milk in will help to prevent it from becoming burned. There may be the thin layer of it sticking to top of your pot while stirring. No need to scrape it off It won’t cause any harm.
- When cooking, it may quickly boil over when the temperature is too high. Therefore, as soon as it begins steaming you need to lower the heat from low to medium and stir it frequently.
Can I make it with Vitamix?
It is true that a normal blender is adequate, however, you may need to blend it at a more power or blend it a little longer if your blender’s not powerful enough.
Do I have to strain it using an sift/drainer instead Nut Milk Bag?
A Nut milk bag is suggested when making soy milk since it will allow you to squeeze the milk without allowing soybeans to go into your milk, which could alter the texture. It is also easy to clean and can last for an extended period of time.
How long should I keep the soy milk I make at home?
3- 4 days stored in refrigerator.
Can I sweeten soymilk by using other types of sweetener?
I typically add sugar to it, since some sweeteners such as brown sugar or honey can produce chemical reactions when combined with soy milk, resulting in some sort of coagulation.