Homemade Soy Milk in 6 Simple Steps
1, Rinse a bag of soybeans under cool water and give them a good mix to get all the dirt off.
2, Soak the beans overnight in a big bowl with enough water to cover them—this softens them up and makes everything easier.
3, After soaking, check that the beans are soft, then drain and rub them between your hands to loosen the skins. Skim off the skins floating on top.
4, Toss the beans into a blender with four cups of water. If your blender is small, just split the batch. Blend on high until it’s all frothy and smooth.
5, Strain the mixture through cheesecloth into a pot, squeezing out as much liquid as you can. Save the leftover okara for other recipes or compost it.
6, Heat the strained milk on medium-low, bring to a boil, then simmer for 20 minutes. Add a pinch of salt, sugar, or vanilla if you want. Let it cool, skim off any film, and store in the fridge.
Homemade soy milk tastes way fresher than anything from the store!
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