I realized I haven’t made soymilk at home in a long time. This weekend, I got the girls involved and we made our own. The process is ultra easy even though it’s labor intensive. But the result is well worth it. The amber color is slightly darker than the one you get at the store and the velvety, almost buttery texture is very satisfying. We made many gallons of freshly made soymilk and used much of it in other dishes. I’ll share those recipes soon.
1. Info for How To Make Soymilk
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for How To Make Soymilk
- 1 (4-pound) package dried soybeans
- 4 gallons filtered water
- 4 pieces rock sugar (see tips), to taste
- ¼ cup vanilla extract (optional)
- Soaking the soybeans: In a large mixing bowl (see tips), wash the soybeans thoroughly. Pick out and discard any badly-shaped beans, then soak them overnight (no more than 1 day). Set aside.
- Prepping the soybean patties: Drain the liquid. In a food processor, coarsely blend the soaked soybeans. Add filtered water (up to a gallon) for a smooth flow, into several batches. Process until you have a smooth yet thick consistency. Transfer to a blender and get a finer, smoother texture.
- Note: I used 3 large mixing bowls (1 for the soaked soybeans, 1 for those blended in the food processor and the third for those blended in the Vitamix).
- Cooking the soybeans: Place the blended soybeans in a large pot. Place water in a tea kettle (make 5-6 batches of water) and slowly add 2 gallons of boiling filtered water (total) into the pot. Heat the soybean liquid over medium high, stirring constantly with a wooden spoon so it doesn’t burn at the bottom. Once it’s hot but not boiling, turn off the heat.
- Soybean solids (passed through the coarse-mesh strainer) from the first batch.