Soy Milk Drink Recipe: Silky and Creamy Soy Milk
Soy milk is a trendy alternative to regular milk, especially for lactose-intolerant and vegan people. But most of them are used to drinking store-bought soy milk. I think it is always better to prepare your soy milk drink at home.
But, the main problem with preparing soy milk at home is the raw bean smell. In today’s soy milk drink recipe, I will teach you how to remove this raw smell and give your soy milk a silky and creamy mouthfeel. This turns out so good that you would want to make soy milk following this recipe for the rest of your life. Let’s begin.
Table of Contents
Soy Milk Drink Recipe Overview
As this is a bit different from most of the recipes I share with you, the overview chart might also seem different. However, knowing the preparation time beforehand will help you plan the making better.
| Cuisine: Chinese | Difficulty: Medium | ||
| Total Time: 8-10 hours | |||
| Serving | Preparation Time | Cooking Time | Calories |
| 2 persons | 8-10 hours | 20 minutes | 200 kcal |
Ingredients Needed for Soy Milk Drink Recipe
Do you want to know a fun fact about this soy milk drink? You just need one ingredient and that is the raw soybean. I will use 170g of soybean for two servings of soy milk drink.
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Other than the soybean, I will just use 720g of water. So, there will be no list of ingredients today. Let’s directly get into the making process.
Soy Milk Drink Recipe: Step-By-Step Instructions
Most of the time required to make this recipe will go into soaking the beans. Let me break the recipe down for your convenience.
Step 1: Pick the Right Beans
You don’t want to spoil the taste of soy milk by using bad and impure beans. Even the beans with dark marks on them aren’t good for the milk. So, pick the good, plump beans for this recipe.
Step 2: Soak the Beans Overnight
You must soak soybeans to extract the milk properly. By soaking the beans, the skin will come off easily. Wash the beans first and then submerge them in a bowl of water. Let the beans soak overnight.
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If you are making soy milk in summer, you should keep the bowl of soybeans in the refrigerator. Otherwise, the beans might develop a sour taste and the milk won’t come out as desired.
Step 3: Peel the Soaked Beans and Wash Them
The next morning, should drain the water first. Soybeans will have loose skin after soaking. Rub the soybeans between your palms and the skin will come off. Discard the skin.
After peeling all the beans, give them a thorough wash. Rinse the beans at least twice to remove any impurities. Using peeled, clean beans will result in much smoother milk and eliminate the bitterness.
Step 4: Blanch the Clean Soybean
Many people start extracting the milk from the soybean right away. But I use this extra step to make the soy milk taste better. Put water in a pot and bring it to a rolling boil.
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Add the clean soybeans to the water and blanch it for two minutes. Blanching Deactivates the enzyme responsible for releasing the beany odor from the milk. Remember, you don’t want to cook or steam the beans in this step which will result in a different texture from our traditional soy milk..
Step 5: Grind the Soybean
The most common mistake people make in this step is grinding the soybeans too smooth. If you use a high-speed blender, you must keep the speed setting at lower than half. It will result in much better milk and help you separate the bean residue easily.
Put the soybean into the grinder and add water. The ratio of the soybean and water should be 1:3. This will give you the right consistency of the milk. Grind the beans for about one and a half minutes.
Step 6: Strain the Milk
Place double layers of fine mesh gauze over a bowl and pour the ground soybeans onto the gauze. The soy milk will go into the bowl and the bean dregs will be separated. Once the flow of the milk slows down, wrap the gauze around the dregs.
Twist the top part of the gauze to squeeze every bit of milk. Once there is no more milk, keep the dregs aside. You shouldn’t discard them as you can use the dregs for cooking pasta, making bean dregs cakes, steamed buns, etc.
Step 7: Cook the Extracted Milk
If you cook the extracted milk in a regular pot, it will have a high chance of sticking to the bottom. Also, skin will form on top if you cook without a lid. So, I will use an electric pressure cooker to cook the milk.
Another critical challenge here is a phenomenon called false boiling. If you cook soy milk in a regular pot, it will appear to be boiling after some time. But the milk won’t be fully cooked at that point. So, it might not be safe for you to consume.
Also, it takes a considerable amount of time and constant monitoring to cook the soy milk. It can be inconvenient if you don’t use an electric pressure cooker.
Use the Soup Mode in your cooker to boil the milk for about 15-20 minutes. If you don’t have a pressure cooker, you can boil the milk in a heavy-bottomed pot. That’s it! Silky and creamy homemade soy milk is ready to drink.
Soy Milk Drink Recipes
Ingredients
Method
- You don’t want to spoil the taste of soy milk by using bad and impure beans. Even the beans with dark marks on them aren’t good for the milk. So, pick the good, plump beans for this recipe.
- You must soak soybeans to extract the milk properly. By soaking the beans, the skin will come off easily. Wash the beans first and then submerge them in a bowl of water. Let the beans soak overnight.
- If you are making soy milk in summer, you should keep the bowl of soybeans in the refrigerator. Otherwise, the beans might develop a sour taste and the milk won’t come out as desired.
- The next morning, should drain the water first. Soybeans will have loose skin after soaking. Rub the soybeans between your palms and the skin will come off. Discard the skin.
- After peeling all the beans, give them a thorough wash. Rinse the beans at least twice to remove any impurities. Using peeled, clean beans will result in much smoother milk and eliminate the bitterness.
- Many people start extracting the milk from the soybean right away. But I use this extra step to make the soy milk taste better. Put water in a pot and bring it to a rolling boil.
- Add the clean soybeans to the water and blanch it for two minutes. Blanching Deactivates the enzyme responsible for releasing the beany odor from the milk. Remember, you don’t want to cook or steam the beans in this step which will result in a different texture from our traditional soy milk.
- The most common mistake people make in this step is grinding the soybeans too smooth. If you use a high-speed blender, you must keep the speed setting at lower than half. It will result in much better milk and help you separate the bean residue easily.
- Put the soybean into the grinder and add water. The ratio of the soybean and water should be 1:3. This will give you the right consistency of the milk. Grind the beans for about one and a half minutes.
- Place double layers of fine mesh gauze over a bowl and pour the ground soybeans onto the gauze. The soy milk will go into the bowl and the bean dregs will be separated. Once the flow of the milk slows down, wrap the gauze around the dregs.
- Twist the top part of the gauze to squeeze every bit of milk. Once there is no more milk, keep the dregs aside. You shouldn’t discard them as you can use the dregs for cooking pasta, making bean dregs cakes, steamed buns, etc.
- If you cook the extracted milk in a regular pot, it will have a high chance of sticking to the bottom. Also, skin will form on top if you cook without a lid. So, I will use an electric pressure cooker to cook the milk.
- Another critical challenge here is a phenomenon called false boiling. If you cook soy milk in a regular pot, it will appear to be boiling after some time. But the milk won’t be fully cooked at that point. So, it might not be safe for you to consume.
- Also, it takes a considerable amount of time and constant monitoring to cook the soy milk. It can be inconvenient if you don’t use an electric pressure cooker.
- Use the Soup Mode in your cooker to boil the milk for about 15-20 minutes. If you don’t have a pressure cooker, you can boil the milk in a heavy-bottomed pot. That’s it! Silky and creamy homemade soy milk is ready to drink.
Nutrition Facts of Soy Milk Drink Recipe
Soy milk is a highly nutritious drink with a high protein and calcium content. Check out the nutrients present in soy milk below.
- Total Carbohydrates: 7g
- Protein: 7g
- Total Fat: 4.9g
- Total Dietary Fiber: 2g
- Total Sugar: 3.9g
- Calcium: 380mg
- Sodium: 96mg
- Potassium: 289mg
- Iron: 0.64mg
- Vitamin D: 453IU
- Folate: 18µg
FAQs
Many people are curious about soy milk and ask the following questions. I tried to give clear answers to the most common questions below.
Is homemade or store-bought soy milk better?
Homemade soy milk is a lot better than store-bought soy milk. Store-bought milk might have preservatives to increase its shelf life. But homemade soy milk doesn’t have any added preservatives. The only problem is you need to consume homemade soy milk quickly after making it.
Are there different flavor variations for soy milk drinks, and what are they?
Yes, soy milk drinks have many flavor variations. The most common ones are vanilla soy milk drinks, chocolate soy milk drinks, almond soy milk drinks, pistachio soy milk drinks, etc. You can also use the prepared soy milk for other variety of drinks.
Can I use sweetened or unsweetened soy milk for these drink recipes?
Of course. You can use sweetened and unsweetened soy milk to make any drink recipe of your preference. People with a high blood sugar level should avoid sweetened soy milk drinks.
Can I use soy milk to make coffee?
Yes. Soy milk is a popular non-dairy option for making coffee. You can directly use the prepared milk in your coffee. It will give your coffee a distinct flavor.
Conclusion
People nowadays are being more conscious about their health and the environment. Using vegan alternatives has become a common practice. So, soy milk drinks are getting more popular. Overcome the fear of having soy milk with its signature beany smell with this soy milk drink recipe.
Make your own soy milk at home to avoid harmful preservatives and enjoy the creamy texture of soy milk drinks. Besides drinking soy milk directly, you can use it to make a variety of drinks and use in cooking as an alternative to regular milk.
