Soy milk has been garnering attention worldwide as a healthy and delicious dairy alternative. It’s a great source of protein, calcium, vitamins, and minerals. Making soy milk at home is not only cost-effective but also allows you to control the quality and flavor. In this article, we’ll guide you through the simple process of making your own soy milk at home.

Ingredients:

– 1 cup dry soybeans

– 4 cups water (plus more for soaking)

– Sweeteners and flavorings (optional)

Instructions:

1. Soak the soybeans overnight:

Place the dry soybeans in a large bowl and cover them with plenty of water. The beans will expand as they absorb water, so ensure there’s enough room for them to grow. Let them soak overnight or for at least 8 hours.

2. Rinse and drain:

After soaking, rinse the soybeans thoroughly under cold running water to remove any impurities or debris. Drain the water completely.

3. Remove skins (optional):

Some people prefer removing the skins from soybeans to achieve a smoother texture in their soy milk. You can do this by gently rubbing the soaked beans between your fingers or hands over a bowl of water. The skins will float, allowing you to easily scoop them out and discard them.

4. Blend the beans with water:

Add the soaked and drained soybeans into a blender along with 4 cups of fresh water. Blend until smooth and creamy, which should take about 2-3 minutes.

5. Strain the mixture:

Place a cheesecloth or clean kitchen towel over a large bowl or pitcher to strain your blended soybean mixture through it. You may need to use a spoon or your hands to help squeeze out all the liquid from the blended beans.

6. Cook the strained liquid (optional):

While not strictly necessary, cooking the soy milk can significantly improve its taste and shelf life. Pour the strained liquid into a large pot and heat it over medium heat. When bubbles start to form around the edges, reduce the heat to low and simmer for about 20 minutes. Stir occasionally to prevent sticking or scorching.

7. Flavor your soy milk (optional):

You can customize your homemade soy milk with a variety of sweeteners and flavors, such as sugar, honey, maple syrup, vanilla extract, or cocoa powder. Add them to taste during the cooking process or mix them in later.

8. Cool, store and enjoy:

Allow your soy milk to cool down before transferring it to an airtight container. Refrigerate your soy milk—it should last at least 4-5 days. Serve it chilled or use it in recipes as a substitute for dairy milk.

By following these simple steps, you’ll have fresh homemade soy milk that you can enjoy with your favorite beverages or dishes. Not only is it more economical than store-bought versions, but you’ll also know exactly what went into every batch. Happy sipping!