Creamy Soy Milk Recipe

Name: Creamy Soy Milk Recipe
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 1 cup clean soyabeans; as needed Water,; 1 tsp vanilla extract; Granulated sugar, to taste (I used 1/4 cup); Salt,to taste

Ellen_A3 @that_baking_girl

#heirloom
My grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.

Ellen_A3 @that_baking_girl

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Ingredients

30 - 40 minutes

2 people

1 cupclean soyabeans
as neededWater,
1 tspvanilla extract
Granulated sugar, to taste (I used 1/4 cup)
Salt,to taste

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Steps

30 - 40 minutes

1

Soak the soyabeans in 2 cups of water, overnight.
2

The next day, drain out the water and refill the soyabeans with another 3 cups of water and remove as many skins as possible from the beans by just playing with them in your hands.
3

The beans will sink because they are heavier and you will be left with the skins floating. Remove the skins from the surface of the water.
4

After, strain the beans to get the water out.
5

Then, blend the beans in batches, 1 cup of beans and 2 cups of water at a time. Blend for 1 to 2 minutes till the beans are as fine as possible.
6
7

Strain the mixture through a fine sieve. Reblend the chaff with 2 cups of water and strain again if desired.
8

Next, pour the milk into a heavy bottom saucepan and over medium low heat, simmer the milk for about 30 - 40 minutes, keeping a close eye on it and stirring frequently. Also with a spatula or spoon, remove any skins that may form on the surface of the milk while cooking.The longer the milk is boiled, the better the taste.
9

Right before taking it off the heat, add in the sugar, vanilla and salt and any other possible add ins. Stir to combine thoroughly and take the milk of the heat. Sieve one last time to get any more chaff or lumps out.
10

Let it cool completely and serve as is or refrigerate till cold to liking. This milk will keep well in the fridge for 3 - 4 days for the best taste. It can also be used in any recipe that calls for soy milk.
11

The leftover chaff can also be reused. Enjoy!