Soymilk from the Soybean

July 25, 2010 | By | COMMENTS

Soymilk from the Soybean 1
While browsing for a vegan chocolate chip recipe recently, I ran across a “How to Make Soy Milk from Scratch” recipe. I love soy milk and like to challenge myself by making things from scratch so after gathering the ingredients I began.

Soymilk from the Soybean 2
After soaking the soybeans overnight, I drained the water and then blended fresh water and 1 cup of beans in a blender in batches. I was particular about how the blended consistency turned out. I didn’t want to blend too much and I didn’t want to blend too little. Since I didn’t have any background knowledge on how to make soymilk (I don’t even think I looked up anything other than this one recipe!) I took my time with it. I also made a mess of the kitchen! I added all of the blended batches to my largest pot (which really isn’t very large at all) and added 4 slices of orange and some turbinado sugar and started to boil the beans.
Soymilk from the Soybean 3
As you can see, there’s an overflow and lots of foam on top. You skim the foam off as the soybeans boil.
Soymilk from the Soybean 4<
After the boiling you strain the soymilk through cheesecloth and this is the part where I wish I had another pair of hands. If you have another pair of hands to assist, I would recommend roping them in to your project. I did like working with the cheesecloth though – it was my first time using cheesecloth and it is an excellent strainer.
Soymilk from the Soybean 5
That’s the leftover pulpy stuff called “okara” which can also be used instead of thrown away (which I, unfortunately, did). Also, the recipe called for a pound of uncooked soybeans and I didn’t turn all of those beans into the soymilk. A pound of soybeans will produce a lot of milk. My best guess is that I blended about 1/3 of the soybeans I used and the end result was that there was about a half-gallon of soymilk.
I didn’t take a picture of the end result of the soymilk (sorry for the anti-climax), but I also didn’t really like the way the soymilk tasted. It was very, very bean-y. It made me wonder just how sweetened commercial soymilks are. I may try again at some point. If anyone has any tips for me, please let me know. In the meantime, enjoy your commercial or homemade soymilk!

Categories: Recipes

Leave a Comment