Homemade Soy Milk

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the soybeans thoroughly under cold running water.

   Ca. 2 min.

2. 2

   Place the rinsed soybeans in a large bowl and cover them with the soaking water, ensuring they are fully submerged.

3. 3

   Let the soybeans soak for at least 8-12 hours, or overnight, at room temperature.

   Ca. 12 t.

   Kokkens note: The soybeans will approximately double in size.

4. 4

   Drain the soaked soybeans and rinse them again.

   Ca. 2 min.

5. 5

   Transfer the rinsed soybeans to a high-speed blender.

   Ca. 1 min.

6. 6

   Add the blending and cooking water to the blender with the soybeans.

7. 7

   Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy.

   Ca. 3 min.

   Kokkens note: Ensure there are no large pieces of soybean remaining.

8. 8

   Pour the blended mixture into a large pot.

   Ca. 1 min.

9. 9

   Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.

   Ca. 5 min.

   Kokkens note: Be careful, as soy milk can foam up quickly once it starts boiling.

10. 10

    Once boiling, reduce the heat to low and simmer for 15-20 minutes, continuing to stir occasionally.

    Ca. 20 min.

    Kokkens note: Skim off any foam that forms on the surface.

11. 11

    Remove the pot from the heat.

12. 12

    Place a nut milk bag, fine-mesh sieve lined with cheesecloth, or a clean kitchen towel over a large bowl or pitcher.

    Ca. 1 min.

13. 13

    Carefully pour the cooked soy mixture through the filter.

    Ca. 1 min.

    Kokkens note: Do this in batches if necessary.

14. 14

    Gather the edges of the filter and squeeze out as much liquid as possible.

    Ca. 2 min.

    Kokkens note: The remaining pulp is called okara and can be used in other recipes.

15. 15

    Add the sugar to the strained soy milk, if desired, and stir until dissolved.

    Ca. 1 min.

    Kokkens note: Adjust sweetness to your preference or omit for unsweetened soy milk.

16. 16

    Allow the soy milk to cool completely before serving or storing.