Soybean Milk Recipe

Soybeans: Dried soybeans are the primary ingredient for this recipe. They need to be soaked overnight to soften them for blending.

Water: Used for both blending the soybeans and boiling the soybean milk. Make sure to use clean, filtered water for the best taste.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is completely smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when boiling the soybean milk, keep a close eye on it and stir frequently to prevent it from sticking to the bottom of the pot or forming a skin on the surface.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly nutty flavor, making them a good alternative for soybean milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a smooth and slightly sweet milk, which can be a good substitute for soybean milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, offering a different but pleasant flavor profile compared to soybeans.

• blending water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the taste of the milk.

• blending water - Substitute with filtered water: Filtered water ensures a clean and pure taste, which is essential for making high-quality plant-based milk.

• boiling water - Substitute with filtered boiling water: Using filtered water for boiling helps maintain the purity and taste of the final product.

• Once your soybean milk has cooled, transfer it to an airtight container. Glass jars or BPA-free plastic bottles work best to maintain freshness.
• Store the soybean milk in the refrigerator. It will stay fresh for up to 3-5 days. Always give it a good shake before using, as natural separation may occur.
• For longer storage, consider freezing the soybean milk. Pour it into freezer-safe containers, leaving some space at the top for expansion.
• Label the containers with the date to keep track of freshness. Frozen soybean milk can last up to 3 months.
• When ready to use, thaw the soybean milk in the refrigerator overnight. Avoid using a microwave to defrost, as it can alter the texture and taste.
• If you notice any changes in smell, taste, or appearance, it's best to discard the soybean milk to ensure safety.
• For added convenience, you can freeze soybean milk in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This method allows you to use small portions as needed, perfect for adding to smoothies or soups.
• Always use clean utensils when handling soybean milk to prevent contamination and extend its shelf life.

• Pour the soybean milk into a saucepan and heat it over medium-low heat, stirring occasionally to prevent it from sticking to the bottom. This method ensures even heating and preserves the smooth texture.

• Use a microwave-safe container to reheat the soybean milk in the microwave. Heat it in 30-second intervals, stirring in between, until it reaches your desired temperature. This method is quick and convenient.

• If you have a double boiler, place the soybean milk in the top part and gently heat it over simmering water. This indirect heat method helps to avoid scorching and maintains the delicate flavor.

• For a more traditional approach, you can reheat the soybean milk in a slow cooker on the low setting. This method is ideal if you want to keep the milk warm for an extended period without constant monitoring.

• If you prefer a frothy texture, use a milk frother to reheat and froth the soybean milk simultaneously. This method is perfect for making a creamy, café-style beverage.

• Large bowl: Used for soaking the dried soybeans overnight.

• Colander: Essential for draining and rinsing the soaked soybeans.

• Blender: Blends the soybeans with water until smooth.

• Strainer: Separates the soybean milk from the pulp.

• Cheesecloth: An alternative to the strainer for a finer separation of milk from the pulp.

• Large pot: Boils the soybean milk to ensure it is cooked properly.

• Wooden spoon: Used for stirring the soybean milk while it boils.

• Measuring cup: Measures the soybeans and water accurately.

• Ladle: Helps in transferring the soybean milk from the pot to serving containers.

• Serving pitcher: Stores the cooled soybean milk for easy pouring and serving.

Pre-soak in bulk: Soak a large batch of dried soybeans and freeze them in portions to save time on future preparations.

Use a high-speed blender: A powerful blender can make the blending process faster and more efficient.

Double strain: Use both a fine-mesh strainer and cheesecloth to quickly separate the soybean milk from the pulp.

Boil in a wide pot: A wide pot allows the soybean milk to heat more evenly and boil faster.

Cool in an ice bath: Speed up the cooling process by placing the pot in an ice bath after boiling.