Soybean Milk Recipe ๐ฅ
Total Time: 10 hours 15 minutes
Prep Time: 10 hours
Cook Time: 15 minutes
Servings: 4
Yield: 4 cups
Description:
Indulge in the velvety smoothness of homemade soybean milk with this easy-to-follow recipe from lovewithrecipes.com. Perfect for those craving a nutritious and delicious plant-based alternative, this soybean milk is rich in flavor and incredibly satisfying. Embrace the goodness of soybeans with each creamy sip!
Ingredients:
- 1/2 cup dried soybeans ๐ฑ
- 1 liter water ๐ง
- Sugar, to taste ๐ฌ
Nutritional Information (per serving):
- Calories: 37.2
- Fat: 1.9g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 7.7mg
- Carbohydrates: 2.1g
- Fiber: 1.3g
- Sugar: 0.6g
- Protein: 3.6g
Recipe Instructions:
| Step | Instructions |
|---|---|
| 1 | Soak beans overnight: Begin by rinsing 1/2 cup of dried soybeans under cold water to remove any debris. Transfer the beans to a large bowl and cover them with water. Allow the beans to soak overnight or for at least 10 hours. This process helps soften the beans for blending and enhances their texture. |
| 2 | Blend beans with water: After soaking, drain the soaked soybeans and rinse them thoroughly. In a blender, combine the soaked soybeans with 400 ml of fresh water. Blend on high speed until you achieve a smooth and creamy consistency. This may take a few minutes, depending on the power of your blender. |
| 3 | Gradually add remaining water: With the blended mixture still in the blender, gradually pour in the remaining 600 ml of water. Continue blending for an additional 2-3 minutes to ensure that the soybeans are fully incorporated and the mixture is well combined. Blending thoroughly is essential for achieving a silky-smooth texture in your soybean milk. |
| 4 | Strain mixture: Place a piece of cheesecloth or a nut milk bag over a large mixing bowl or pot. Carefully pour the blended soybean mixture into the cheesecloth, allowing the liquid to pass through while trapping the solid pulp. Gather the edges of the cheesecloth and twist them together to squeeze out as much liquid as possible. The strained liquid will be your soybean milk, while the pulp can be discarded or repurposed for other recipes. |
| 5 | Boil milk: Transfer the strained soybean milk into a large pot and bring it to a gentle boil over medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pot. Boiling the soybean milk helps to further enhance its flavor and ensures that it is safe to consume. |
| 6 | Sweeten to taste: Once the soybean milk reaches a gentle boil, you can sweeten it to your liking by adding sugar. Start with a small amount and gradually increase until you achieve the desired level of sweetness. Stir the sugar into the milk until it is completely dissolved. Feel free to customize your soybean milk by adding other flavorings such as vanilla extract or cocoa powder if desired. |
| 7 | Serve and enjoy: Remove the pot from the heat and allow the soybean milk to cool slightly before serving. Pour the creamy goodness into glasses or jars, and savor the wholesome taste of freshly made soybean milk. Enjoy it warm or chilled, and store any leftovers in the refrigerator for up to 3-4 days. Shake or stir the milk before serving as it may separate over time. |
Recipe Notes:
- For a smoother consistency, you can strain the soybean milk multiple times through a fine mesh strainer or cheesecloth.
- Adjust the sweetness of the soybean milk according to your preference by adding more or less sugar.
- Experiment with flavor variations by incorporating ingredients such as cinnamon, nutmeg, or maple syrup for a unique twist.
- Store any leftover soybean milk in an airtight container in the refrigerator and consume it within a few days for the best taste and freshness.
Keywords:
Soy/Tofu, Beans, Very Low Carbs, Low Protein, Vegan, Low Cholesterol, Weeknight, Easy
Enjoy your homemade Soybean Milk! ๐ฑ๐ฅ
