Description

Since soy milk consists of only two things—soybeans and water—it’s important that each of those ingredients is of the highest quality possible. Be sure to start with Japanese soybeans (ideally, organicones), which you can buy at any Asian grocery store. Try to use only filtered water, as any off flavor in the water will really come across in the finished soy milk. The recipe below makes about a quart of soymilk, which can be stored in the refrigerator for up to 4 days.

Ingredients

Scale

1/2 cup or 88g dried soybeans
3 1/2 cups or 830 ml filtered water

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Instructions

Soak 1/2 cup / 88 g dried soybeans in filtered water for 8 hours; the beans will double or triple in size. Drain and rinse the beans.
Transfer the beans to a blender, adding 3 1/2 cups / 830 ml filtered water for every cup of soaked beans. Puree the mixture for 3 to 4 minutes, or until very smooth. Place a mesh sieve and several thicknesses of cheesecloth over a medium-sized pot, gathering up the cheesecloth and squeezing gently to force the liquid through.
Bring the strained soy milk to a simmer over medium heat. Let simmer for 20 minutes, skimming off the skin that accumulates on the surface from time to time.
Pass the finished soy milk through a mesh sieve one last time, let cool, and refrigerate.

Notes

*The soymilk can be stored in the refrigerator for up to 4 days.

Prep Time: 8 hours
Cook Time: 20 minutes

Nutrition

Serving Size: 3 1/2 Cups