Learn how to make Silky Smooth Soy Milk in this recipe!!! Growing up in a small town in Taiwan, there was this lady who sold fresh, warm soy milk and tofu door-to-door every morning. I enjoyed drinking the warm soy milk that she sold for breakfast.
Years later, I lived in the United States and the fresh warm soy milk was impossible to obtain. Making it was not easy for me for many years since the time it required to make the soy milk was the time I didn't have, due to having a busy career and raising two sons. But deep down, I knew soy milk was good since it had so many nutritional values.
The traditional method of making soy milk is to soak the soybeans, blend in a blender, strain through a nutmilk bag or cheesecloth, cook, and stir constantly to prevent burning or overflowing the pot. This process takes time and effort.
I have improved the process by steaming the soybeans first, and then process them in the Vitamix blender to create this rich and silky smooth soy milk.
This was inspired by my other post on this site, and pairs well with this easy lemon blueberry muffin.
Ingredients
- Soybeans - I use organic soybeans from Laura Soybeans.
See recipe card for quantities.
Health Benefits
Soy milk is very popular in China and Taiwan, as popular as milk is in the West. One important advantage of soy milk over milk is that it can be consumed by everyone - adults and children, healthy people and patients - whereas many people have an intolerance to milk.
- The quantity of protein in soy milk is about the same as that in milk, but the qualify of protein is slightly lower.
- Soy milk contains less fat than milk but more unsaturated fatty acids.
- 250 grams of milk contain 33 milligrams of cholesterol, but soy milk has none.
- Milk has more vitamins than soy milk and in terms of minerals, milk contains more calcium, but soy milk contains more iron.
Since soy milk is a great source of protein, it could help in building healthy muscle fibers and boosting immune health, especially for elderly. Here is an article about elderly and meat.
Soy milk can also be a great supplement for vegan or dairy-free diets.
Instructions
Clean dry soybeans and soak in water for 8 hours or overnight in the refrigerator.
After soaking, discard the water. Wash the beans 2-3 times. Remove skins as much as possible.
Drain and put the soaked soybeans in the inner pot of the rice cooker. Make the center of the soybeans lower than the sides.
Add 2 measuring cups of water into the rice cooker.
Put the inner pot into the rice cooker and press the level down to start cooking.
The COOK light will be red while cooking.
When the COOK light is off, do not lift the lid. Let it sit for 20 minutes. The steam inside continues to cook the beans.
After 20 minutes, remove the inner pot and set it on a wire rack to cool.
While cooking the soybeans, boil around 10 cups of water, then cool it until 60C/140F. The reason is that this soy milk will not be cooked again once it is blended, and raw tap water may have a weird taste when used to blend something that is to be directly consumed, even though in both the United States and Canada, regulations have it so that tap water is safe for human consumption.
Measure 1 cup cooked soybeans to put into the Vitamix container. Then, add 3 cups of water and secure the container with the lid.
Set the timer for 60 seconds and start the blender on its lowest speed (1), then quickly increase to its highest speed (10). Blend for 60 seconds.
This batch only uses 1 cup of cooked soybeans. It produces 32 fluid ounces (4 cups) of soy milk.
If you want to make more than 4 cups of soy milk, I suggest making them in batches.
Variations
- For a refreshing flavor, add a little bit of fresh ginger root before blending
- If you like lighter soy milk, add additional ½ to 1 cup of water
- Sweeten with sugar or honey
- Add vanilla extract for additional flavor
- Use it for smoothie
Equipment
The following two small appliances make making homemade soy milk so easy:
Tatung Rice Cooker - this is a multi-functional rice cooker and steamer that is great for preparing hot fluffy rice, steaming veggies, meat, and a variety of other dishes. The cooker comes with an inner pot, a lid for the inner pot, a rice measuring cup, a spatula and a steaming rack.
Vitamix professional-grade smart blender is another appliance that any serious cook should have. In addition to making soy milk, I use it to make this all-natural Homemade Ice Cream in only a few minutes. Vitamix website has more models.
Storage
Store the soy milk in an airtight container, such as a mason jar, in the refrigerator. It is good for 2-3 days.
The cooked soybeans can be store in the refrigerator for 3 days. If you will not use them within 3 days, store them in freezer bags in the freezer for up to one month.
Top Tip
Two cups of DRY soybeans yield five cups of SOAKED and COOKED soybeans.
The idea of using two cups of dried soybeans in this recipe is to freeze some of the cooked soybeans. If I don't anticipate using all five cups of cooked soybeans in three days, I put them in freezer bags, one cup of cooked soybeans in each bag, and freeze them. When I want to make soy milk, I just take out a bag to thaw the beans.
For each cup of cooked soybeans, we want to use three cups of water to blend. The soy milk is rich, silky and smooth.
FAQ
Replace milk with soy milk,
Add soy milk to a smoothie,
Use soy milk in your coffee,
Eat cereal with soy milk,
Use soy milk in baked goods, etc.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Silky Smooth Soy Milk:
Silky Smooth Soy Milk
Equipment
- 1 Tatung Rice Cooker
- 1 Vitamix Blender
Ingredients
- 2 cups organic soybeans
- 5 cups water (soaking purpose)
- 15 cups water (blending purpose)
- honey optional
- vanilla extract optional
Instructions
- Clean dry soybeans and soak in water for 8 hours or overnight in the refrigerator.
- After soaking, discard the water. Wash the beans 2-3 times. Remove skins as much as possible. Drain and put the soaked soybeans in the inner pot of the rice cooker. Make the center of the soybeans lower than the sides.
- Add 2 cups of water into the rice cooker. Put the inner pot into the rice cooker and press the level down to start cooking.
- The COOK light will be red while cooking. When the COOK light is off, do not lift the lid. Let it sit for 20 minutes. The steam inside will continue to cook the beans. After 20 minutes, remove the inner pot and set it on a wire rack to cool.
- While cooking the soybeans, boil around 10 cups of water, then cool it until 60℃/140℉.
- Measure 1 cup cooked soybeans to put into the Vitamix container. Add 2 cups of water. Secure with the lid.
- Set the timer for 60 seconds and start the blender on its lowest speed (1), then quickly increase to its highest speed (10). Blend for 60 seconds. This batch only uses 1 cup of cooked soybeans. It produces 24 fluid ounces (3 cups) of soy milk. If you want to make more than 3 cups of soy milk, I suggest making them in batches.
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