Home made soy milk is much more delicious than the one you can normally buy. You just need dried soy beans, water and a food processor!
(2,5 l. ⌚ 40 minutes + presoaking)
- 200 g dried soy beans
- optional: agave syrup or honey for sweetening
- optional: chocolate or vanilla powder
Rinse the dried soy beans well and let them soak in the double amount of cold water for about 8 – 12 hours.
Drain the water, rinse the soy beans.
Put in portions a cup of soy beans and two cups of water in the food processor and purée until smooth. Add another cup of water and purée for about a minute.
Have ready a big pot with a colander and a clean dish cloth spreaded over it.
Put the bean purée in the dish cloth and let the „milk“ drip off into the pot.
When all beans are finely puréed and put in the dish cloth, wring it out well. In the dish cloth remains „Okara“, which you can use for making veggie burger. Freeze it, when you don’t need it right now.
There will be foam on the soy milk, remove it with a skimmer or tee strainer. Bring the soy milk to boil and let simmer for 10 – 20 minutes. The milk boils easily over, so keep an eye on it and stir once in a while that the soy milk doesn’t get burnt.
If you like, use agave syrup, honey or stevia as sweetener after the simmering, or refine with vanilla or chocolate powder.
Fill in clean bottles with caps and let cool down. Stored in the fridge, it keeps well for about 10 days.