Soy Milk

Hello guys!

I explored the vegan diet for the entire month of February and documented the journey in pictures on Instagram, if you are on Instagram please follow @chefbraakman. I will share my thoughts on the vegan diet soon. This month I am following a vegan/vegetarian diet and will be sharing recipes regularly. I though to start with this foundation recipe; soy milk!

Soy beans are one of the few sources of plant-based complete proteins which means they contain all the essential amino acids. Often times people choose plant-based milks and end up consuming more sugar and double the trouble they were planning to avoid from cow milk. Making your own milk only requires your patience, soy beans, water, a blender, a pot, a cheesecloth and some strainers. You can definitely use less water for a slightly thicker and creamier milk, for silken tofu or tofu pudding I use less water. This recipe is for drinking, making firm tofu or making vegan treats such as waffles and pancakes. Enjoy the process!

Soy Milk

Soy milk is a nutritious plant-based alternative to  dairy and also a source of complete protein.  Soy milk is a foundation recipe for several plant-based dishes such as tofu, soy yogurt and tofu skin.  Making your own soy milk is incredibly rewarding, you have complete control over the type of soy (GMO or not), the sugars (corn syrup, maltodextrin, rice malt, fructose, cane sugar) or added flavours and chemicals. When you have made this recipe, you are ready for the next step, making tofu!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Soaking time 8 hours hrs

Total Time 40 minutes mins

Servings 8

Calories 70 kcal

Ingredients

  

• 300 grams soy Beans (dried, about 1½ cups)
• 5 cups warm water for blending beans
• 5 cups boiling hot water for rinsing the pulp and final squeezing.
• 2 teaspoons pure vanilla extract (optional)
• 2 tablespoons maple syrup (optional)

Instructions

 

• Soak soy beans overnight or up to 24 hours. If they start to produce foam, rinse thoroughly and change soaking water.
• Set up a straining station, I like to strain twice. Have two strainers ready, one lined with a milk or cheese cloth over a pot. The other strainer can sit over a large bowl.
• Blend beans in 2 batches with about 2½ cups of water each time. Blend as smooth as possible.
• Pass the blender beans through the strainer over the bowl. Pour the milk which will have some particle still into the strainer with the cloth.
• Collect all the pulp from the first strainer into a bowl. Pour boiling hot water into the bowl (5 cups). Now pour mixture into the strainer with the cloth. Gather the cloth at the ends, and start squeezing. You can let it cool down slightly.
• Pour the strained milk into a clean pot. Cook on medium heat for 20 minutes.
• Stir often to prevent skins forming over the milk and also prevent boiling over. To prevent skin forming on the surface while cooling you can stir it often or cover the surface completely with clingfilm, the clingfilm must touch the surface of the milk. If you still end up with particles, pass milk again through a fine sieve.
• Flavour or sweeten milk as desired. Let cool completely and store refrigerated in a bottle for 4 -5 days.