Homemade Soy Milk
This recipe for Homemade Soy Milk is creamy and lightly sweetened, with no additives or preservatives. Enjoy it warm or cold, as part of a breakfast or just on its own.
Servings 6
Calories 61kcal
Ingredients
- 100 g dried soy beans rinsed and soaked overnight
- 1 L (4 C) water for blending
- 50 g yellow rock sugar or sweetener of your choice, to your taste
Instructions
- Place the soy beans in a colander and rinse under running water.
- Transfer the beans to a large bowl and cover with enough water. Soak overnight.
Using Instant Ace Nova blender:
- In the morning, place the soaked soy beans into a high-powered blender (I used the Instant Ace Nova blender).
- Cover with 1L of water.
- Press the SOY MILK function button and let it heat/blend.
- With about 2 minutes remaining, pause the blender and add in the rock sugar/sweetener and/or flavouring. Resume blending.
- Carefully transfer the hot soy milk into heat-safe glass jars.
- Skim off the foam and let cool before storing in the fridge.
Stovetop method:
- Blend the soybeans and water until smooth.
- Strain the mixture through a cheesecloth/nut milk bag into a large pot.
- Bring the soy milk to a boil, and simmer for about 20 minutes.
- Near the end of the cooking time, add in the rock sugar. Stir until dissolved.
- Skim off the foam.
- Transfer to heat-safe glass jars and let cool before storing in the fridge.
Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg