Soy milk is my favorite non-dairy milk substitute! I’ve made soy milk way too many times!
And I will be honest with you – it is not easy as making almond milk or oat milk. The process is time consuming and the first few batches I made were not good. The method I was taught to soak the beans, blend with water, and heat in a pot never worked for me. The soy milk always tasted bland and would overflow from the pot onto my stove top. I didn’t like the process at all!
However, after experimenting with different methods, I finally found a failproof process that consistently delivers delicious, frothy, nutty soy milk! Enjoy this refreshing milk substitute either cold or in my Soy Milk Noodle dish!
quick notes
- Keep in mind the soaking time of 18 hours may differ depending on the weather or the temperature of your house/apartment. I tend to crave a refreshing glass of soy milk during the summer and learned 18 hours yields the creamiest soy milk in New York City’s summer heat.
- Soaking soy beans, or any type of beans and nuts, with apple cider vinegar is important because of the natural protective toxin called phytic acid present in the bran and hulls of beans. Phytic acid helps protect beans from sprouting in your kitchen but hinders the absorption of essential minerals, such as zinc, magnesium, iron and calcium, when consumed. By soaking the beans with an acid, the phytic acid is neutralized, activating the nutrients as well as enzymes that aid in digestion.
- Best way to peel skins of soy beans is to rub them between your fingers and rinse them through a strainer.
- Make sure to purchase apple cider vinegar that is naturally fermented, unpasteurized and unfiltered to get all its healing benefits.
HOMEMADE SOY MILK
makes 3 cups
Ingredients
- 1/2 cup dried soy beans (beans will expand over twice their size. See second photo above)
- 1 tsp apple cider vinegar
- 3 cups water
- Pinch of sesame seeds, pine nuts or cashews (optional)
Soak dried soy beans in water and 1 tsp of apple cider vinegar for a minimum of 12 hours. 18 hours seem to yield the creamiest results for me. But the time may vary depending on the beans and the temperature of your home.
Peel skins off the soy beans. Discard soybeans that are discolored or broken.
Transfer them into a pot and cover an inch above with water. Boil for 12-15 mins.
Once cooled, transfer them into a blender. Add water 1 cup at a time and blend.
Add sesame seeds, pine nuts or cashews to add a bit more nuttiness. (Optional)
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
