How To Make Soya Milk
Make your own delicious and nutritious soy milk at home with this simple recipe! Soya beans are soaked, blended, and strained to produce smooth, creamy milk that's perfect for drinking or using in various recipes. Enjoy the benefits of homemade goodness without any preservatives or additives. Ideal for those seeking a dairy-free alternative or looking to explore plant-based cooking options.
ESTIMATED COST : $0.80 for 3 liters or about $0.07 a cup
Equipment
- Food processor or blender
- Sieve and muslin cloth
- 4 liter (4.22 quart) saucepan
Ingredients
- 275 grams (9.7 ounces / 1 ½cups) dried yellow soya beans
- 3 ½ liters (14 cups) of water + extra water for soaking
Optional
- Sugar or alternative add to taste
Instructions
Soak the beans (minimum 4 hours or overnight)
- Place the beans in a container, wash and rinse the beans twice and drain well.
- Fill the container with enough water to cover the beans so that the water level is about 5 - 7 cm (2 - 2.75 inches) above the surface of the beans. Cover the container with a lid or clean cloth and soak the beans for at least 4 hours or overnight.
Make the soya pulp
- Drain the soaked beans and discard the soaking water.
- Pick through the beans, and remove and discard any beans that look bad.
- Measure 3 ½ liters of water and put it aside for the next steps.
- Working in batches, place half of the beans or less into a food processor, and pour in some of the measured water from step 3. The water level should be well above the beans to ensure an easy processing blend for 30 - 40 seconds. NOTE: Depending on the size of the food processor you have, you may have to process the beans in two or more batches. You don't want to overfill the food processor because the liquid will rise and froth up as the soya beans are processed.
- After processing, strain the mixture by pouring it into a sieve lined with a muslin cloth placed over the top of a large saucepan to catch the soya milk.
- Gather the ends of the muslin cloth and twist it into a sack and squeeze out any remaining liquid from the pulp. Discard the soya bean pulp and return the empty muslin cloth to the sieve. NOTE: The soya bean pulp can be discarded or you can keep it to make other recipes.
- Repeat steps 4 - 6 until all the beans are processed. Rinse out the jug after the final batch with more of the water and pour this into the muslin cloth with the last lot of processed soya beans.
- Pour the remaining water into the saucepan with the soya milk.
Cook the milk
- Place the saucepan with the soya milk over medium/high heat and bring to a boil. Stir the milk from time to time to prevent burning.
- Skim and discard the froth as it appears on the surface of the milk and don't walk away from it because it can boil over.
- As soon as it comes to a boil turn it to low and simmer for about 10-15 minutes, stir every so often, turn off the heat and allow it to cool.
- The soya milk can be left unsweetened or sweetened. For sweet soya milk, it is best to add a sweetener or your choice when the milk is warm.
Cool and store
- Allow the milk to cool, then transfer the milk to a bottle or other airtight container and store it in the fridge. It won't keep for that long and should be consumed within 3- 4 days.
Notes
For your reference - We use a piece of muslin about 70 cm (27.5 inches) x 86 cm (34 inches) in size and fold it in half to make a double layer. When done, the cloth is washed and dried for use another day.