How to make Soya bean milk (Homemade Soy Milk) from Scratch
I love Soya bean milk(a.k.a Soy milk).
There is something about the taste that I just like.
Maybe it’s because as a kid, my mom made sure I had a glassful every weekend.
She usually prepared the soy milk with soya bean powder. She told me then, that it would make me ”fleshy” (I was quite skinny as a kid ☺).
So then, after so many years of ”being forced‘ to take this nutritious drink, I want to believe that the taste grew on me☺.
I started buying the Vitamilk brand and finally began to make mine from scratch, straight from the beans, I also make soya bean powder, which I use for smoothies and some baking.
If you’ll like to give it a try here’s how to make Soya bean milk (soy milk) from scratch.
Makes about 400ml Soyabean milk
– 1 cup dried soyabeans(soy beans)
– 5 cups Water
– Sugar/Honey to taste
– Flavor of choice(optional)
Note: 1 cup dried soyabeans after soaking could swell into about 2 and 1/2 cups of beans
– A large deep pot
– A blender
– A sieve
– A cheese cloth(or the muslin cloth used for making pap from scratch)
1. Pick the soya beans, remove stones and any discolored beans.
Place in a large bowl, pour enough water to cover the beans (about twice the height of the beans). Then leave to soak(rehydrate) overnight or for at least 8 hours.
After 8 hours pour out the water and pour in fresh water, then wash the soyabeans, peeling off the coat(hull), just as you do when preparing Moi moi.
2. When you now have coatless(de-hulled) soybeans, place in a blender, add about 2 cups of water and blend the beans thoroughly.
3. Transfer the Soya bean paste into a clean pot, add about 3 cups of water and set to a boil; when it starts to boil, stir and reduce the heat to low and leave to simmer for about 30 minutes (stir constantly to prevent browning or burning).
I usually add vanilla flavor at this point and leave to cool. but the flavor is optional.
Note: If you leave it on high heat, the milk will boil over and spill all over your pot and cooker.
4. While the hot milky paste is cooling, place the muslin cloth over the sieve and place on a bowl or jug. Then pour in the milky paste and gently press down or squeeze the cloth to extract all the milk from the paste.
Note: some people prefer to sieve the milk before boiling, but I seem to get more flavor and more milk when I boil the paste before sieving, so it’s simply a matter of choice. Some also boil the whole soybeans until tender and then blend, sieve and drink ☺.
After sieving, you’ll be left with a rich soyabean milk and the bean remnant, known as Okara(not okra oo, for okra soup…lol ☺)