The soy milk occupies an important place in the vegan diet. Besides being a traditional product, it can be used in many different ways; you can drink it as a hot or cold beverage, make sweets with it, create sauces for pasta, oven dishes or any kind of dish that requires a creamy texture. In our kitchen, we have enjoyed veganizing traditional recipes that includes milk by replacing it with soy milk, and we have made many successful experimental dishes by mixing it with many different vegetables, nuts, herbs and spices. The beauty of soy milk is that it can marry easily with other ingredients so it offers a different taste every time.
In the market (at least in the Lebanese one) you can’t always find pure soy milk – with soy beans and water only. Usually there are many other added ingredients such as sugar or other sweeteners, and the prices are going up as well. So we thought what a better solution than make our own!? But even if it’s available in good quality and affordable price, making your own soy milk is always a more appropriate choice: it’s fresher, it tastes better, it’s easy to make and generally it’s a much more sustainable way to go. Moreover, you will get the okara, which is the rest of the soy beans and a traditional Japanese product, with which you can do endless delicious and nutritious recipes. Not to mention that in a later stage, you can start making your own tofu as well!!
- 1 cup dried organic soy beans (250 g)
- 11 cups water
What you will need:
- Big bowl
- Large pot
- Wooden spatula
Before starting, I will say a word on the cheesecloth. If it’s too loose, you will end up with pieces okara in the milk. and if it’s too tight, it will make the process very difficult. So it’s very important to choose the right one. In case you don’t find the right degree of tightness, it’s always better to get the loose one because you can fold it in two or even four. The first couple of times i made soy milk, i used a sieve with small holes and it worked quite well but it makes it easier and faster to used a cloth.
Here is a picture of the cheesecloth I use.
Back to the recipe:
1- Soak the soy beans for 8-10 hours in 2 cups of water.
2- Put the beans in the blender with the water they have been soaked in, add 3 more cups of water and blend for about 30 sec. The result will be milky and foamy.
3- Pour the mixture through the cheesecloth in the pot and let it drain for 30 sec. Then gather all the edges of the cheesecloth and squeeze to get as much liquid as possible.
What is left in the cheesecloth is the ocara.
4- Put back the ocara in the blender, add 3 cups of water and blend for 20-30 sec. Repeat the draining and squeezing process.
5- Repeat stage 4. Put the ocara aside.
6- Bring the mixture to boil on medium fire. It can easily stick to the bottom so stir very often because. When the milk start boiling, lower the fire and boil gently for 5 min.
At that stage, you can add the sweetener or aroma of your choice, it can vary from agave syrup to vanilla. I think that there is a lot of room for experiments, so go ahead. I was even thinking to boil some orange peel with the milk. I’ll let you know how it turns out! but for now, the sweetener we use is our all time favorite carob molasses!
7- Let it cool and store in the fridge. It can stay up to one week.