If you are a lover of soy milk, then you would agree with me that nothing beats the taste of freshly made soy milk . Still warm just off the heat, it tastes and smell distinctly of soy bean, rich and smooth, quite fragrant in my opinion. What’s more important is when it’s home made, you decide how much sugar goes in. I personally find store bought soy milk are too sweet and the natural taste of soy is often masked. That’s not to mention if there are preservatives present. If you are keen, try making it at home to fully enjoy the freshest soy milk with maximum nutritional benefits.
Soy bean is believed to be highly beneficial to the health and it is having an impressive nutritional profile:
- high in fibre
- high in protein
- low in saturated fat
- cholesterol free
- lactose free
- a good source of omega-3 fatty acids
- a source of antioxidants
- high in phytoestrogens.
Making your own soy milk is very do-able. To make 1 litre of soy milk, you will need:
300g soy been (well soaked)
1.2 litre of water
Here is how to make it:
1. Soak soy beans until they are fully bloomed (picture 1) – it is best done overnight. Rinse well.
2. Blend the beans with some water to make blending easier – use water from the 1.2 litre mentioned – aim for a smooth consistency (picture 2). The finer the blend, the better flavour will be extracted.
3. Add all blended soy beans with any remaining water from the 1.2 litre into a non-stick pot and put on medium heat for about 10 minutes (picture 3). This step needs constant stirring to prevent sticking to the bottom of the pot and burn – hence the use of non-stick pot. The pot to be used should also have at least 3 times the height of the soy beans level to allow room for bubbles to form during boiling – there will be a thick foam forming – lower heat if necessary.
4. Strain the mixture using a sift lined with a kitchen cloth sitting over another pot. Try and squeeze the bulk of the mixture to drain the liquid as much as possible – be careful as it is very hot. Discard the dry soy beans remain and keep the strained soy milk (picture 4).
5. Put the milk from above into another clean pot and cook for another 10 minutes on low heat with frequent stirring. Soy milk needs to be cooked well order to it to be consumed safely due to the presence of some enzymes. While doing this, you can add sugar and adjust the amount to your taste.
That’s it. Now you have your soy milk. You should store them in pre-sterilised glass containers to minimise contamination and refridgerate when not consumed.
Note: It is not a good idea to keep soy milk in a warm container for a long time as bacteria will start to grow in such lovely temperatures and therefore makes your soy milk no longer health-friendly for consumption.