Soy Milk
Creamy, fresh homemade soy milk, a fantastic dairy-free alternative. Made from scratch with dried soybeans and delicately spiced with cardamom and cinnamon for a warm, comforting flavor.
For 4 servings
Soak the soybeans.
Rinse the dried soybeans thoroughly. Place them in a large bowl and cover with at least 4 cups of water. Let them soak for 8-12 hours or overnight.
TIPSoaking makes the beans easier to blend and helps neutralize phytic acid, improving digestibility.Drain and peel the soybeans.
Drain the soaking water and rinse the beans well. To get a cleaner taste, gently rub the beans between your hands to loosen the skins. Discard as many skins as you can; it's okay if some remain.
Blend the soybeans into a puree.
- Place the peeled soybeans in a high-speed blender.
- Add 4 cups of fresh, filtered water.
- Blend on high for 1-2 minutes, or until the mixture is completely smooth and creamy.
Strain the soy puree.
- Line a large bowl or jug with a piece of cheesecloth or a nut milk bag.
- Pour the blended soy mixture into the cloth.
- Gather the edges of the cloth and twist to squeeze out all the liquid. This liquid is your raw soy milk.
TIPThe leftover pulp is called okara. Don't throw it away! It's rich in fiber and can be used in baking, veggie burgers, or curries.Cook the soy milk with spices.
- Pour the strained soy milk into a heavy-bottomed pot.
- Add the crushed cardamom pods and the cinnamon stick.
- Bring the milk to a gentle boil over medium heat, stirring frequently to prevent it from sticking to the bottom.
TIPWatch the pot closely as soy milk has a tendency to foam up and boil over very quickly.Simmer and season the milk.
Once it boils, reduce the heat to low and let it simmer for 15-20 minutes. Skim off any foam that rises to the surface. This cooking process is crucial to remove the raw, 'beany' flavor. In the last few minutes, stir in the sugar (if using) and a pinch of salt until dissolved.
Cool and serve.
Remove the pot from the heat. You can serve the milk warm, or let it cool completely. Strain out the whole spices before serving. Store any leftover soy milk in an airtight container in the refrigerator for up to 4 days.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can lightly toast the soybeans in a dry pan before soaking.
- 2Ensure you cook the soy milk for at least 15 minutes to eliminate the raw taste and any anti-nutrients.
- 3If you prefer a thinner consistency, you can add a little more water after cooking.
- 4The milk will thicken as it cools. Shake well before serving.
- 5To avoid a skin forming on top while cooling, you can place a piece of plastic wrap directly on the surface of the milk.
Frequently asked questions
Yes, homemade soy milk is very healthy. It's a great source of plant-based protein, isoflavones, and is naturally free of cholesterol and low in saturated fat. Making it at home also means you can control the amount of sugar and avoid preservatives.
