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Soy Milk

Soy Milk

Denise Keniston - Basil Lover
Soy milk is a great alternative to daily milk. Fresh, clean homemade soy milk is delicious and affordable and it’s easier to make than you might think! Try this soy milk recipe
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 0

Equipment

  • High Speed Blender

Ingredients
  

  • 1/2 cup dry soybeans
  • 4 cups filtered water
  • 1/2 tsp vanilla extract of piece of vanilla bean optional
  • 4 dates optional

Instructions
 

  • Soak the soybeans in water overnight (ideally 12 hours or longer).
  • Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do.
  • Add them to high speed blender and blend them with 3 cups of water until well blended and almost smooth.
  • Strain the blended mixture using nut milk bag, a cheesecloth, a napkin, or a fine mesh strainer.
  • Pour the mixture into a pot or a saucepan and add 1 cup of water. Bring to a boil, stir and skim foam.
  • Cook over medium heat, stirring occasionally, for about 20 minutes.
  • Let cool the soy milk. You can add other ingredients such as vanilla extract or dates. Blend the mixture if necessary.
  • Use it to prepare recipes like vegan corn chowder and vegan greek yogurt.
  • Keep the leftovers in a sealed container in the fridge for about 3-5 days.

Notes

  • Use yellow soybeans, it's the best kind of soybeans to make soy milk.
  • Add more or less water depending on how thick you like your milk.
  • Feel free to add any sweetener you want or don't add any at all. Add it gently until the milk tastes good.
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Keyword soy milk, soy milk recipe, vegan soy milk
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