This homemade soya milk recipe is a simple and rewarding process. It involves soaking, blending, and cooking soybeans to create a creamy and nutritious plant-based milk. The longer you simmer it, the less beany and bitter the taste. Perfect for those who enjoy fresh, preservative-free alternatives to store-bought milk.
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Transfer 4 cups of soya beans to a jar and soak for 24 hours.
Transfer the soaked beans to a bowl and squeeze them to loosen the peels.
Add water and remove the soya bean peels.
Sieve out the water from the soya beans.
Transfer the beans to a blender and add water.
Blend for 1-2 minutes until the beans are pulverized finely.
Use a cheesecloth to strain out the soya milk from the blended mixture.
Transfer the strained milk to a pot and cook for 20 minutes or more.
Simmer the soya milk longer to reduce the beany and bitter taste.
After 25 minutes, add sugar to taste and stir well.
Strain the milk again to ensure smoothness.
Allow the soya milk to cool before storing it in the freezer to cool quickly . Add honey , date powder/syrup or any sweetener of choice
Store the soya milk in the freezer immediately after it cools to prevent spoilage.
The longer you simmer the soya milk, the less beany and bitter the taste.
Use a cheesecloth for better straining to achieve a smoother texture.
Store the soya milk in the freezer immediately after cooling to extend its shelf life.
Consume within 2-3 days if stored in the fridge to ensure freshness.
How long should I soak the soya beans?
You should soak the soya beans for 24 hours to ensure they are soft and ready for blending.
Why does the soya milk taste bitter?
The bitterness comes from the beany taste of soya beans. Simmering the milk longer reduces this bitterness.
Can I add flavors to the soya milk?
Yes, you can add vanilla extract or other flavorings after cooking to enhance the taste.
How should I store the soya milk?
Store the soya milk in the freezer immediately after it cools to prevent spoilage. It lasts 2-3 days in the fridge.
Can I use the leftover pulp from straining?
Yes, the leftover pulp, also known as okara, can be used in baking, smoothies, or as a base for other recipes.
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