Sugar-Free Homemade Soya Bean Milk
Discover the ultimate guide to making **Sugar-Free Homemade Soya Bean Milk**, a wholesome and dairy-free alternative that's as nutritious as it is delicious! Made with just two simple ingredients—dried soybeans and water—this recipe is free from added sugars, preservatives, and artificial flavors, making it a perfect choice for health-conscious individuals and plant-based enthusiasts. The recipe involves soaking, blending, and simmering the soybeans to create a silky, protein-rich milk that's ideal for drinking on its own or using in smoothies, coffee, and baking. With a simple preparation process and a freshness you can't find in store-bought versions, this homemade soya bean milk is a game-changer for anyone looking to embrace clean, natural eating. Plus, you'll have the option to repurpose the leftover okara pulp for zero-waste cooking! Ready in just 30 minutes after soaking, this satisfying, lactose-free milk is a must-try for vegans, vegetarians, or anyone looking to add more plant-based goodness to their diet. Refrigerate and savor it within 4 days for optimal freshness!
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Recipe Information
Ingredients
- 1 cup dried soybeans
- 6 cups water
Instructions
Start by rinsing 1 cup of dried soybeans under cold water to remove any dirt or impurities.
Place the rinsed soybeans in a large bowl and cover them with water. Allow them to soak for at least 8 hours or overnight for the best results.
After soaking, drain and rinse the soybeans under running water. The beans should have doubled in size.
Add the soaked soybeans to a blender with 3 cups of fresh water. Blend on high until the mixture is smooth and creamy, usually about 2-3 minutes.
Prepare a large bowl and line a fine mesh sieve with a clean cheesecloth. Pour the blended soybean mixture into the sieve to strain out the liquid from the soybean pulp, also known as okara.
Gather the edges of the cheesecloth and twist to squeeze out as much liquid as possible. Discard the okara or save it for use in baked goods or composting.
Pour the strained soya milk into a large pot and add the remaining 3 cups of water.
Heat the soya milk over medium heat, stirring occasionally, until it comes to a boil. Be cautious as it can foam and boil over.
Once it reaches a boil, reduce the heat to low and let it simmer for 20 minutes. Stir regularly to prevent sticking and ensure even cooking.
Remove the pot from heat and let the soya milk cool to room temperature.
Transfer the cooled soya milk to a clean glass bottle or container with a tight-fitting lid.
Refrigerate the soya milk and consume within 3 to 4 days.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 14.7 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3594 mg | 76% | |
*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.
