Low Sodium Homemade Soya Bean Milk
Discover the pure and satisfying goodness of **Low Sodium Homemade Soya Bean Milk**, a healthier alternative to store-bought options. This nutrient-rich dairy-free beverage is crafted from just two essential ingredients: dried soybeans and water, keeping sodium levels minimal and allowing you to customize the flavor with optional additions like vanilla extract or natural sweeteners such as maple syrup. The process is simple yet rewarding, involving soaking, blending, and simmering to achieve a creamy texture and fresh taste. Perfect for those seeking a vegan-friendly, heart-healthy milk substitute, this recipe is easy to make in your own kitchen with no preservatives or artificial additives. Whether enjoyed as-is or enhanced with your favorite flavors, this homemade soy milk is a versatile ingredient or beverage that promises both quality and personalization.
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Recipe Information
Ingredients
- 1 cup dried soybeans
- 6 cups water
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon sweetener such as maple syrup or agave (optional)
Instructions
Rinse the dried soybeans thoroughly under cold water to remove any debris or dust.
Place the soybeans in a large bowl and cover them with enough water to submerge them completely. Let them soak for at least 8 hours or overnight.
Once soaked, drain and rinse the soybeans again. This helps in removing some of the bean’s natural sugar that can cause bitterness.
Put the soaked soybeans into a blender along with 3 cups of water. Blend until smooth and creamy, about 2-3 minutes.
Place a nut milk bag or a clean cheesecloth over a large bowl or pot. Pour the blended soybean mixture into the bag. Squeeze and press to extract as much liquid as possible. This is your soy milk. Discard the remaining pulp or save it for another use, such as making okara.
Pour the extracted soy milk into a large saucepan. Add the remaining 3 cups of water to the saucepan and stir well.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it reaches a boil, reduce the heat to low and simmer for 20 minutes. Skim off any foam that forms on the surface.
Taste the soy milk. If a smoother texture is desired, strain it through a fine-mesh sieve or a clean cheesecloth again.
Optional: Stir in the vanilla extract and sweetener of choice to enhance the flavor.
Allow the soy milk to cool before transferring it to a clean bottle or jar. Refrigerate, and use within 3-5 days.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 24.2 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3632 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
