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Recipe: Homemade Soy Milk

This preservative- and additive-free homemade soy milk works great for drinking, culturing, or making tofu. Use only white soy beans for making soy milk.

The leftover fiber is called okara, or u no hara, and can be dried or frozen for use in cooking, or as fertilizer. Soy yogurt made at home has a slightly grassy flavor compared to soy yogurt bought commercially.

Supplies:

  • Container for soaking beans
  • Blender
  • Butter Muslin or Nut Milk Bag
  • Heavy-bottom Pan

Ingredients:

  • ½ cup white soybeans
  • 2-3 cups water for soaking
  • 4 cups water for blending
  • Sugar to taste (optional)

Instructions:

  1. Soak soybeans in 2-3 cups of water overnight.
  2. Discard water and rinse soybeans.
  3. Remove skins as best you can.
  4. Add soybeans and 4 cups water to blender.
  5. Blend until smooth.
  6. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk. Continue to step 7 if using the soy milk for making yogurt. Otherwise, cool and refrigerate.
  7. Heat the strained milk in a heavy-bottom pan to 180ºF (82ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and store.
  8. Refrigerate up to 4 days.

At A Glance

PREP: 12 hours
COOK: 1 hour
TOTAL: 13 hours