Creamy Soy Milk Recipe. Place dried soy beans in a medium sized bowl and cover with plenty of water, enough to yield double the height of the soy beans. Drain the soy beans through a fine sieve and run them under cold water, rinsing well. The differences between rich, medium, and light soy milk are similar to those between heavy cream, whole milk, and lowfat milk.
Soy gets a pretty bad rap these days, considering all the concerns about GMO's.
However, you need to cook the milk before drinking it, as soy is a legume and can't be eaten raw.
You can also add other ingredients, like vanilla extract, cocoa or carob powder, some sweetener (dates are amazing) or anything you want.
You can cook Creamy Soy Milk Recipe using 5 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Creamy Soy Milk Recipe
- Prepare 1 cup of clean soyabeans.
- It's as needed of Water,.
- Prepare 1 tsp of vanilla extract.
- Prepare of Granulated sugar, to taste (I used 1/4 cup).
- Prepare of Salt,to taste.
Heat up a small saucepan, and over medium-low heat and add your minced garlic, ginger, and onion. Once fragrant, add your miso paste mixture and mix well. Add your soy sauce and crushed sesame. This fresh, clean homemade soy milk is delicious on its own.
Creamy Soy Milk Recipe step by step
- Soak the soyabeans in 2 cups of water, overnight..
- 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..
- 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..
- After, strain the beans to get the water out..
- 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..
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- Strain the mixture through a fine sieve. Reblend the chaff with 2 cups of water and strain again if desired..
- 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..
- 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..
- 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..
- The leftover chaff can also be reused. Enjoy!.
But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. To make tofu from this soy milk, check out the silken tofu recipe. Place soymilk and ¼ cup vegetable oil in blender. Blend at highest speed and slowly drizzle in remaining ¼ cup vegetable oil.