Homemade Soy Milk Recipe

 Soy Milk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture and filtering out remaining particulates. Soy milk may be used as a substitute for dairy milk by individuals who are vegan and lactose intolerant.  Homemade soy milk is healthier, cheaper, preservative free and taste better than the store bought ones and it requires just 2 ingredients, water and soybean! Isn't it cool ?

Soy milk is a good source of protein, Vitamin A, Vitamin B-12 and potassium. It contains very little saturated fats and contains as much protein as cow's milk and is lower in calories than whole milk. Homemade soy milk can be stored in  sealed containers for up to 5 days on refrigeration. You can flavor your soy milk with different flavors like chocolate, cinnamon , vanilla and berries. You may even add peanut butter and banana or sweeten the soy milk with natural sweeteners like dates and honey. I have referred the recipe from here.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves : 4

Ingredients:

• 1 cup soy bean
• 6 cups of drinking water

Method:

1. Rinse the soy beans and soak them in enough water for 1 -2 days, or minimum of 12 hours. After soaking time, you will see frothy top layer. Drain the soy beans and rinse them with clean water. Now add water to the bowl of drained soy bean and rub them to remove the outer skin.

2. Blend the soy beans with 6 cups of drinking water in a grinder jar until smooth. I did it in 2 batches.

3. Strain the blender mixture using a muslin cloth . Pour the liquid extract in a sauce pan. You will be left behind with a sticky pulp called okara in the cloth. I used it  as manure for my kitchen garden as i did not have any recipe to use it as food. But okara can be used in making crackers, muffins and other baked foods.

4. Add 1 cup of drinking water to the strained liquid and place the sauce pan on gas stove over high heat and allow it to boil. Keep stirring to skim the foam. Now simmer it for another 20 minutes while stirring occasionally.

5. Put off the flame. Let the soy milk cool a bit. Now strain it through a strainer and you are done. Soy milk is ready to be served. You can add sweetener of your choice and serve it plain or blend it with cocoa powder or some fruit to add flavors. Soy milk can be stored up to 5 days on refrigeration in a sealed container.

 Recipe Notes:

• Homemade soy milk can be stored in  sealed containers for up to 5 days on refrigeration.
• You can flavor your soy milk with different flavors like chocolate, cinnamon , vanilla and berries. You may even add peanut butter and banana or sweeten the soy milk with natural sweeteners like dates and honey.
• The leftover pulp after grinding the soy bean can be used in crackers and baked food or just use it as a manure in your kitchen garden.

Sending this recipe of homemade soy milk to #164 th #FoodieMondayBlogHop with #Beanpower as the theme for the week.

                                                     

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For more soy bean recipes, do check out my following blog posts

• Soya Chunk Manchurian

                              

• Soya Veggie Burger

                               

• Soybean Chunk Fried Rice

                              

• Soya Vegetable Tikka