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Creamy, fresh, and surprisingly easy to make at home. This homemade soy milk recipe uses just two ingredients and gives you a pure, plant-based milk without any preservatives or sweeteners.
Soak the soybeans
Prepare the soaked beans
Blend the soybeans
Creamy, fresh, and surprisingly easy to make at home. This homemade soy milk recipe uses just two ingredients and gives you a pure, plant-based milk without any preservatives or sweeteners.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 0 calories per serving with 0g of protein, it's a moderately challenging recipe perfect for breakfast or beverage.
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Strain the soy milk
Repeat and cook the milk
Cool and store
For a sweetened version, blend in 1-2 pitted dates, 1 tablespoon of maple syrup, or 1/2 teaspoon of vanilla extract after the milk has been cooked and cooled.
To make a fortified version, you can blend in a calcium supplement powder after cooking, once the milk has cooled slightly.
If you have a dedicated soy milk maker, you can use it to automate the blending, cooking, and straining process.
This recipe is already very budget-friendly. Buying dried soybeans in bulk is one of the most economical ways to make plant-based milk.
Soybeans are one of the few plant sources that provide all nine essential amino acids, making soy milk a complete protein.
A perfect alternative for those with lactose intolerance or a dairy allergy, offering a creamy texture without any dairy.
When you make it at home, you get pure soy milk without the gums, thickeners, or preservatives often found in store-bought versions.
Soy contains isoflavones, which are plant-based compounds that have been linked to various health benefits, including supporting heart health.
Yes, homemade soy milk is very healthy. It's a great source of plant-based protein, isoflavones, and is naturally free from cholesterol and lactose. Making it at home also means you can control the ingredients, avoiding any unwanted additives, gums, or sweeteners.
One cup of homemade unsweetened soy milk has approximately 80-100 calories, primarily from protein and healthy fats in the soybeans.
Because it contains no preservatives, homemade soy milk should be stored in an airtight container in the refrigerator and consumed within 3 to 5 days for the best freshness and taste.
A strong 'beany' taste is usually because the milk wasn't cooked long enough. Simmering for a full 20 minutes is essential to neutralize this flavor. Peeling the skins off the soybeans before blending also helps significantly.
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