Soya Milk
Discover the creamy, homemade goodness of soya milk, a nutritious and versatile plant-based beverage that's perfect for vegans and lactose-intolerant individuals. This recipe uses just a handful of simple ingredients—like dried soybeans and water—and showcases how to create fresh soya milk from scratch without any artificial additives. With the option to add natural sweeteners, vanilla extract, or a pinch of salt, you can customize the flavor to suit your preferences. The process involves soaking, blending, straining, and gently simmering the soybeans to unlock their rich, nutty flavor, while the byproduct (okara) can be repurposed for eco-friendly cooking. Whether enjoyed as a refreshing drink, a base for smoothies, or a dairy replacement in your favorite recipes, this homemade soya milk is wholesome, cost-effective, and wonderfully easy to make.
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 6 cups Water (for soaking and blending)
- 2 tablespoons Optional sweetener (e.g., sugar, maple syrup, or honey)
- 1 teaspoon Optional vanilla extract
- 1 pinch Optional pinch of salt
Instructions
Rinse the dried soybeans under running water to remove any impurities.
Place the soybeans in a large bowl and cover with 3 cups of water. Allow them to soak for at least 8 hours or overnight. They will expand, so ensure there is plenty of water in the bowl.
After soaking, drain and rinse the soybeans thoroughly using a colander.
Transfer the soaked soybeans to a blender and add 3 cups of fresh water. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes.
Strain the blended mixture through a nut milk bag, fine mesh sieve, or a piece of cheesecloth into a large pot. Squeeze or press out as much liquid as possible. The remaining pulp (okara) can be saved for other recipes, such as baking or veggie burgers.
Place the pot with the strained soya milk on the stove over medium heat. Bring it to a gentle boil, stirring frequently to prevent scorching.
Once boiling, reduce the heat to low and simmer for 15-20 minutes. Stir occasionally and skim off any foam that forms on the surface.
If desired, stir in sweetener, vanilla extract, and a pinch of salt to enhance the flavor during the final few minutes of cooking.
Remove the soya milk from heat and allow it to cool slightly. Transfer it to a heat-safe bottle or jar for storage.
Refrigerate the soya milk and consume within 3-5 days. Shake well before use as natural separation may occur.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 39.8 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3606 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.
