Soy milk…+ DIY



For abt. 1/2 liter ~ 1/2 quart of soy milk

1/2 cup of soybeans
filtered water
Cook pot, colander, cheese cloth, potato masher

Salt, maple syrup, oil (optional, see below)

Prepare ahead of time: Rinse soy beans, place in a canning jar with 2.5 cups of filtered water, soak covered, for 8 hours or overnight.

After soaking, drain and rinse the beans thoroughly. Place the beans in a  blender, add 2 cups of filtered water and blend to a smooth milk.
Bring the blender milk in a pot to boil, reduce the heat to a simmer. Remove from heat after 8-10 minutes.
Layer a colander with a cheese cloth and place over a pot or bowl. Pour the warm bean blend into the cheese cloth. Gather the ends of the cheesecloth and twist to release more milk from the bean pulp inside. Additionally a potato masher can be very helpful. When most of the liquid has been drained, you can unfold the cheesecloth and pour another cup of hot water over the pulp and repeat the milking process. Dilute the milk to desired density and store in a clean glass container with lid. The basic milk should last about a week in the fridge. ©
To eliminate the beany taste from the soymilk, add a small amount of salt to your soy milk and sweeten with maple syrup. It will give it a creamier consistency.

Soy Cream: To achieve a more creamier consistency, add 2-3 Tbs. of oil per cup of soymilk, plus salt and sweetener if not applied yet. Be aware though that this will increase your fat intake. ©

Soy Yogurt: To make soy yogurt out of your home made and refrigerated soymilk, you will need a culture starter. Either acidophilus bacteria, or commercial yogurt. Heat a quart of soymilk until warm to the touch, but not cooking. Blend 2-3 Tbs of your starter with some of the warm milk, then whisk the blend into the warm soymilk. Set in a warm place (Cloth wrap ) or a yogurt maker and keep warm for 3-5 hours. (Temperature should be around 110˚F). After finishing the yogurt, it should be refrigerated overnight or several hours. ©

Soy Sour Cream: Sour Cream is made out of drained fresh yogurt. You can process the ready yogurt right away without cooling. Use a cheesecloth to wrap the yogurt and hang it to drain overnight on the sink, you can also use a cloth lined colander for that. Salt and lemon juice blended into the sour cream will bring out the sour taste and help with thickening. Sour cream can also be made from tofu. ©

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