Soybean Milk Recipe

Dried soybeans: These are the main ingredient for making soybean milk. They need to be soaked and blended to extract the milk.

Water: Used to soak the soybeans and blend them into a smooth mixture.

Strainer: Essential for separating the soybean pulp from the liquid.

Cheesecloth: An alternative to a strainer, used for a finer strain of the soybean mixture.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is very smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture, use a fine cheesecloth or a nut milk bag to get a smoother soybean milk. This will help remove any remaining pulp and give you a creamier texture.

• dried soybeans - Substitute with dried chickpeas: Chickpeas provide a similar creamy texture and mild flavor when blended, making them a good alternative for soybean milk.

• dried soybeans - Substitute with dried almonds: Almonds can be soaked and blended to create a rich and nutty milk, offering a different but pleasant flavor profile.

• dried soybeans - Substitute with dried oats: Oats can be soaked and blended to produce a creamy and slightly sweet milk, which is a good option for those avoiding legumes.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• water - Substitute with filtered water: Using filtered water ensures a cleaner taste and removes any impurities that might affect the flavor of the milk.

• water - Substitute with rice milk: Rice milk can be used to blend with the main ingredient, adding a slightly sweet and neutral flavor, making it a good base for the milk.

• After preparing your soybean milk, allow it to cool completely before storing.
• Pour the cooled soybean milk into an airtight container. Glass jars or BPA-free plastic containers work best.
• Store the container in the refrigerator. Your soybean milk will stay fresh for up to 3-5 days.
• For longer storage, consider freezing. Pour the soybean milk into ice cube trays for easy portioning.
• Once frozen, transfer the soybean milk cubes to a freezer-safe bag or container. Label with the date for reference.
• When ready to use, thaw the desired amount of soybean milk in the refrigerator overnight or at room temperature for a few hours.
• Shake or stir well before serving, as natural separation may occur.
• Avoid refreezing soybean milk once thawed to maintain its quality and texture.

• Stovetop Method: Pour the soybean milk into a saucepan. Heat over medium-low heat, stirring occasionally to prevent it from sticking to the bottom. Warm until it reaches your desired temperature. Be careful not to let it boil, as this can alter the texture and flavor.

• Microwave Method: Transfer the soybean milk to a microwave-safe container. Cover it loosely with a microwave-safe lid or a piece of microwave-safe plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired warmth. This method is quick but requires careful monitoring to avoid overheating.

• Double Boiler Method: Fill the bottom part of a double boiler with water and bring it to a simmer. Place the soybean milk in the top part of the double boiler. Stir occasionally and heat until warm. This gentle method helps prevent scorching and maintains the milk's smooth texture.

• Steam Wand Method: If you have an espresso machine with a steam wand, you can use it to reheat your soybean milk. Place the milk in a frothing pitcher and insert the steam wand. Heat until the milk is warm and frothy. This method is great for making lattes or other frothy beverages.

• Oven Method: Preheat your oven to a low temperature, around 200°F (93°C). Pour the soybean milk into an oven-safe dish and cover it with foil. Place it in the oven and heat for about 10-15 minutes, or until it reaches the desired temperature. This method is useful if you're reheating a large batch.

• Strainer: Used to separate the soybean pulp from the liquid to get smooth soybean milk.

• Cheesecloth: An alternative to the strainer for a finer filtration of the soybean mixture.

• Blender: Essential for blending the soaked soybeans with water to create a smooth mixture.

• Pot: Used to boil the strained soybean liquid to ensure it is safe to drink and to enhance the flavor.

• Stirring spoon: Necessary for stirring the soybean milk while it boils to prevent it from sticking to the pot.

• Measuring cup: Helps in accurately measuring the soybeans and water for the recipe.

• Bowl: Used for soaking the soybeans overnight in water.

• Sieve: Another option for straining the soybean mixture, similar to a strainer but with finer mesh.

• Ladle: Useful for transferring the soybean milk from the pot to serving containers once it has cooled.

Pre-soak soybeans: Soak soybeans in the morning to save time in the evening.

Use a high-speed blender: A powerful blender will make the blending process faster and smoother.

Batch preparation: Soak and blend larger quantities of soybeans to store extra soybean milk for later use.

Strain efficiently: Use a fine strainer or cheesecloth to quickly separate the soybean pulp from the liquid.

Quick cooling: Place the boiled soybean milk in an ice bath to cool it down faster.