Due to its low calorie count and plant proteins, soya milk is conquering consumers… and not just vegans. Here’s a way to make soya milk at home. You need only two raw materials, soy beans and water.
There are many benefits from making your own soya milk; you can save money, use less packaging and of course it gives great personal satisfaction. Last but not least, this milk will also taste better than that bought at the supermarket!
Commercially available soya milk is made with special machines or centrifuges. We will show you a different methods that uses just a few tools to be found in every kitchen.
How to make your own soy milk at home – The easy recipe
Here is how you get about 2 liters of excellent soya milk:
- 350 grams of yellow soya beans
- 3.5 l of water
Start by soaking the soya beans for at least 12 hours, for even better results leave them for 24 hours.
After this time, heat the water in a saucepan. Put the soybeans in a blender and gradually add spoonfuls of warm water until the beans have reached a puree like consistency.
Pour this puree into the pan with the remaining water, bring to a boil and simmer for 15 minutes, stirring constantly. At this point, turn off the heat and. While the liquid is cooling, cover the pan with a piece of cotton and place a large bowl over it. Turn the pan upside down so that the liquid milk is filtered down into the bowl. Finally squeeze the cloth to get the last traces of soya milk out.
Your soya milk is ready. You can boil it for an hour to make it denser and add vanilla beans or cinnamon for flavouring.
Remember not to waste the soyabean paste that is left over! It can be added to biscuit and cake mixes, used as fertilizer for plants or mixed into pet food. This paste is technically called “okara”, and typing the word on the internet you will find a number of recipes and tips on how to reuse it … try it!