In our family, fresh homemade hot soy milk is always a winner when compared to store bought soy milk. My husband, Brad, said: “This tastes like hot chocolate.” I also remember the time I picked up a bottle of fresh soy milk at our local oriental store. After his first sip he said it was too dilute to taste any soybean flavor, worse yet, he even said it tastes like latex paint. Hmmm… Wow, what a big difference!
Soy milk and Chinese cruller (also known as Chinese oil stick, 油条，pinyin：yóutiáo) is a classic Chinese breakfast. I remember when I lived in China, there was a guy who owned a commercial soy milk machine and had a small business selling soy milk in our neighborhood. My Mom always brought our own pot there and waited in a long line to buy fresh made soy milk, that was only 1RMB (about $0.13 at that time) for a half gallon. Some of my Chinese friends in the US like to make their own soy milk using a soy milk machine. Blending and boiling is done in one step, then filtration. All you need to do is add soaked soybeans and water to the pot then wait for the fresh boiled soy milk to come out. Pretty convenient, right?
Different ways of making soy milk will result in different flavors. My best result with homemade soy milk is using a blender. I strongly strongly recommend this method:
1) Blend the soaked soybeans in water
2) Filter out the ground soybean paste
3) Boil the resulting liquid on the stove top
Remember, this order is critical. Unlike the soy milk machine process, instead of boiling the mixture of ground soybean paste and water together, separating the paste first will reduce a lot of effort and time in the cooking process. This way I don’t have to constantly stir the mixture to avoid burning it on the bottom of the pot. Once the liquid is boiled, it is ready to serve. This is the best method with the best taste.
Soybeans are considered a source of complete protein and cholesterol free. This makes soy milk a great substitute for dairy milk. I purchased my organic dried soybeans from a local health store at an affordable price. They are also available on Amazon.com. Making soy milk at home will not only lower the cost, but also I can totally control the concentration of it. We like to pour this soy milk on our homemade granola, millet quinoa hot cereal, and gluten-free Chex cereal. A cup of soy milk has become a part of our family breakfast.
Update: We also use this homemade soy make to make non-dairy probiotic soy milk kefir. Check out the post here!
- 1 cup dried soybeans
- 8 cups filtered water
- 1/8 tsp pure stevia extract powder KAL brand
- Rinse the dried soybeans well with water, then soak the beans with 2 cups of filtered water in a large container for at least 6 hours at room temperature.
- Transfer half of the soaked soybeans into a blender, add 3 cups of water or add water to the 4½ cups mark of the blender. Blend the soybean until it is smooth.
- Line a saucepan with a single layer of muslin cloth, then pour the blended soybean water mixture in the muslin cloth.
- Repeat step 2 and 3 to finish the rest of the soybeans.
- Collect all ends of muslin cloth and squeeze out the liquid (soy milk) to strain the mixture.
- Boil the soy milk on the stove top. After boiling, simmer for 1 minute.
1. For more dilute soy milk: After squeezing out the liquid, transfer the soybean pulp back to blender, add an additional cup of water to blend again. Then repeat filtration step 3 and 5.
2. Soy milk is very sensitive to grease, trace amount of grease will make it spoil very fast. Please make sure all tools are clean.
3. The fresh soy milk can be stored in refrigerator for up to 5 days. If you can’t finish all, just re-boil the soy milk after a few days; this will make it store in the refrigerator longer.