Homemade Soy Milk With Soy Milk Maker 豆浆 Recipes

SOY MILK

Steps:

• Start by soaking the soybeans for six hours or overnight. * During this time the soybeans will expand to 2-3x their size.
• Once they are soaked you can then optionally peel the beans. This isn't 100% necessary, although it will help to blend smoother homemade soy milk and only adds a couple of extra minutes of prep time to the recipe. After soaking the beans, the skins will come off very easily.
• Add the soaked beans into a high-speed processor/blender for just 10-15 seconds to break down the seeds slightly.
• Add the water and blend again until smooth and creamy.
• You then do an initial strain into a large pot. This will reduce the risk of any of the beans burning to the bottom of the pot while you heat it. However, I simply transfer the entire mixture into the pot and bring to a boil over medium heat, stirring often.
• When the mixture starts boiling, continue to cook for 3-4 minutes. While boiling, remove the foam that starts floating on top. You want to try and skim as much of this foam as you can.
• Reduce the heat and simmer for 15-20 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pan.
• Turn the heat off and leave to cool down for a few minutes. Then pour the milky liquid in a bowl through a nut milk bag.
• Squeeze or press down the nut milk bag so all the liquid drains into the bowl. This can then be transferred to a bottle. Store your homemade soy milk in the fridge for 3-5 days. If it begins to smell/taste sour then it is past its best.
• You can also freeze soy milk for 3-6 months. However, this can slightly affect the texture of the milk (although not the nutrition).

HOMEMADE SOY MILK (WITH SOY MILK MAKER, 豆浆)

Steps:

• Use the soy bean cup that comes with the machine to measure 1 and 1/2 cup dried soy beans. Add into a bowl. Rinse with tap water for 1 to 2 times to remove dust on the surface and drain. Add water to cover the beans at least 1-inch deep.
• (Cook with soaked beans) Soak the beans overnight or for at least 6 hours.
• (Cook with dry beans) Skip the soaking process above and start making the soy milk immediately after rinsing. (*Footnote 1)
• Drain the soaked soy beans and add to the soy milk maker. Add filtered water until it reaches the 1700ml mark.
• Place the lid of the soy maker on and adjust so it's firmly attached. When you plug in the cord, you should hear a beep and the soy maker shows "Keep Warm" on the lid. This means you've set up the machine properly. Choose "soaked beans" and you will hear two beeps. This means the machine has started. Soon after you start the machine, you will hear a loud noise for a few seconds, which means the machine has started to grind the beans while heating up.
• Now your job is done and you can relax. A big jar of freshly made soy milk will be ready in 30 minutes. During that time, you will hear the machine mixing from time to time; the noise is about same level as your blender.
• Once the soy milk is done, the machine will beep for 1 minute and automatically switch to "keep warm" for an hour. Please note, you should not leave the hot soy milk in the machine for more than 4 hours.
• Place the fine mesh over the jar that comes with the machine (*Footnote 2). Pour the soy milk into the jar to remove the soy pulp. You can use a small spoon to stir and press the soy pulp, so it speeds up the process and lets the milk drain thoroughly.
• Now the soy milk is ready to drink. You can enjoy it hot or cold. My favorite sweetener is agave nectar or maple syrup. If you feel the bean flavor is too strong, adding one to two drops of vanilla extract will even it out a bit.
• To store the milk, let it cool to room temperature, then transfer to airtight jars. Store in the fridge for 3 to 4 days.