Homemade Soy Milk
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dried SoybeanWaterSugarVanilla Extract
In a large bow, cover dry soybeans with a lot of water and soak overnight. The beans will triple in size.
In a blender, combine 1 cup of soaked soy beans with 3 1/2 cups of water. Blend for two minutes until smooth. Repeat the process 3 mor times, or until all of the soybeans are blended. If your blender wont hold 3 1/2 cups water you can do this in 4 batches.
Using cheese cloth, strain the blended soybeans into a large pot, making sure to wring all the liquid from the beans. Repeat until all of the soybean mixture is strained. Skim the foam from the strained soymilk.
Streain the soymilk 2 more times; to make sure the soymilk is very smooth. Pour strained soymilk into a large pot.
Over medium heat, bring the soymilk to a boil. Le the soy milk simmer for 20 minutes and remove from heat. Add the sugar, stirring well. Return pot to heat, bring to boil, reduce heat to simmer for 5 minutes. Remove pot from heat. Let soymilk cool completely.
Pour soymilk into a clean glass pitcher and refrigerate right away. Soymilk will last refrigerated for up to one week.
Number of Servings: 16
Recipe submitted by SparkPeople user STUCKAT165LBS.
In a blender, combine 1 cup of soaked soy beans with 3 1/2 cups of water. Blend for two minutes until smooth. Repeat the process 3 mor times, or until all of the soybeans are blended. If your blender wont hold 3 1/2 cups water you can do this in 4 batches.
Using cheese cloth, strain the blended soybeans into a large pot, making sure to wring all the liquid from the beans. Repeat until all of the soybean mixture is strained. Skim the foam from the strained soymilk.
Streain the soymilk 2 more times; to make sure the soymilk is very smooth. Pour strained soymilk into a large pot.
Over medium heat, bring the soymilk to a boil. Le the soy milk simmer for 20 minutes and remove from heat. Add the sugar, stirring well. Return pot to heat, bring to boil, reduce heat to simmer for 5 minutes. Remove pot from heat. Let soymilk cool completely.
Pour soymilk into a clean glass pitcher and refrigerate right away. Soymilk will last refrigerated for up to one week.
Number of Servings: 16
Recipe submitted by SparkPeople user STUCKAT165LBS.
Nutritional Info Amount Per Serving
- Calories: 105.2
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.5 g
- Protein: 6.2 g
Member Reviews
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DEBBIE985
The reason for 1 star is the recipe does't have measurements.
How many cups of soy beans do you start with?
How much sugar?
How much vanilla?
I'm trying this recipe using 1 cup dry soy beans. I used about 9 cups of water. I won't use sugar for this batch but I will use vanilla - 2 TBSP - 3/26/14