How to make soy milk

By Jasmin

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 20 balls. Nutritional value 1 ball:

by Jasmin.

Yield: around 2 cups (4 servings of 1/2 cup). Nutritional value 1 cup: 120 Kcal

[proteins: 11 G, carbs: 9 G, fat: 6 G]

Prep Time 12

Cook Time 15

Total Time 12 15

Course Drinks

Cuisine east asian

Servings 4 servings

Calories 60 kcal

First soak the soybean in fresh water over night or at least 12 hours.
The next day, drain and wash the soaked soybean under running water. The soybean doubles in size after soaking.
In a high speed blender (or immersion blender), place 1 cup soaked soybeans with 4 cups fresh water and blend on high speed until almost smooth
Scoop and discard off the foam formed at the surface.
Place a fine mesh strainer over a sauce pan and strain the soy milk mixture through it. Press gently with a spoon to squeeze out most of the soy milk. You can use a cheese cloth as well. What you're left with is soy pulp aka Okara. Store the Okara for later use such as baking these fluffy chocolate filled muffins.
Place the sauce pan over medium heat and bring the soy milk to a simmer while stirring frequently (as the soy milk tend to quickly stick to the bottom of the pan and burn). This process will take around 15 min. Discard and scoop out any foam forming at the surface.
Then remove the sauce pan from the heat and set it aside to cool down completely. You know your soy milk is done right when the skin forms at the surface. Pour the soy milk into an airtight container and place in the fridge. Make this thick delicious vegan mayo using the chilled soy milk.
Enjoy or store in an airtight container up to 5 days in the fridge or freeze in an ice cube tray for 6 months and heat up when needed.