Hey guys,
Today I'm going to show you how to make soy milk with just soy
beans and water. Sound familiar? You may have seen my previous
How To Make Soy Milk tutorial but in this updated version
inspired by your comments and the homemade vegn pantry cookbook
by Miyoko Schinner, we make things even easier and quicker by
skipping the overnight soaking step.
The end result is a more neutral soymilk without any bitterness
to cook off and less planty-plant taste. It won't taste exactly
like store-bought brands that have lots of fillers and
flavouring ingredients but it's still great for drinking as is,
making tofu and condiments like condensed milk or mayonaise.
Start with a cup of dried soybeans. I find them from the bulk
foods section of my local supermarket. You may also find them
in the dried beans section of your grocery store or online.
Cover the with plenty of water. Then turn the heat up and bring
it to a rolling boil. This step kills off some of the bitter
beany flavour.
Let it boil for a couple minutes then remove it from the heat.
Let the beans cool enough for you to handle with your hands.
Drain the beans and now we'll blend them up with fresh water.
Add a total of 5 cups of water to the beans.
My blender isn't big enough for everything so I'm doing half
the beans at a time.
Blend until the beans are well pulverized but not liquified. In
my regular household blender on its highest speed setting, this
took about a minute. You won't need that long if you use a
high-speed blender.
Blend too little and you'll get a thin milk, blend too long and
it will be really difficult to strain.
Next fit a pitcher or large jar with a nut milk bag or as I'm
doing here, a jelly bag and pour in your soy milk.
Now twist the top and squeeze the bag. Be gentle but firm. This
is an exercise in patience. You don't want to break your nut
milk or jelly bag.
Squeeze different areas of the soy milk pulp to get it all as
dry as can be.
When you're done squeezing out the pulp, it should look like
this. The bits are quite fine and the texture will be kind of
like play-doh but not so smooth.
This pulp is called okara and retains lots of fiber, some
protein, calcium and traces of other minerals so save it to
toss into bread recipes, seitan or try my okara sea burgers.
The resulting milk should be nice and creamy but it's not done
yet.
Transfer the soy milk to a pot so we can cook it through and
get rid of any raw taste.
Just take it to a simmer over medium or medium high heat for 10
to 20 minutes.
Keep an eye on it as soy milk has a tendancy to go from
peacefully simmering to bubbling all over your stove in a
matter of minutes and it's a real pain in the behind to clean.
You may notice a thin skin forming on the top of your soy milk.
This is known as Yuba or bean curd. You can mix it back into
the milk and it will dissolve or you can remove it in sheets
and use it to replace egg in egg drop soups or even use it to
make meat alternatives. Let me know if you want a tutorial on
that.
When you think it's ready, give it a little taste and see if
you want to add any vanilla, sweetner or salt before
transferring to a clean glass jar or pitcher to cool. Or leave
it plain and keep it on the stove if you are going to make tofu
with it.
I always leave my soy milk plain so i can use it for different
things.
Your fresh homemade soy milk will last 3 to 5 days in the
fridge without any preservatives. Or you can freeze it and
it'll keep for up to 2 months. Just not in a glass jar; that
would be asking for trouble.
Thanks to everyone who requested this updated video and
toeveryone else for watching. I hope you liked this tutorial.
Please give it a thumbs up if you did and subscribe for new
easy vegan recipes every Friday.
Bye for now!