How To Make Soy Milk At Home | Soyabean Milk Recipe|Preservative-free homemade fresh soy milk is perfect for drinking, making tofu (soy paneer) or soy curd at home. This fresh homemade plant-based milk is lactose-free, vegan, high-protein dairy-free milk. Soya or Soy milk is an inexpensive alternative to dairy milk and is delicious in taste.
The taste and smell of homemade soy milk are much better than the market brought, and a bonus point is that it is free from any chemicals and additives. It is also economical and has a variety of health benefits.
How to make soy or soya milk at home
Making soy milk at home need only two ingredients soybean and water. We use white coloured soybean for the making of soy milk. The leftover residue after straining milk from soybean is called okara which is also very nutritious and rich in fibre. We can add okara in making chapatti, paratha or in the making patties, cutlets, etc.
The quantity of homemade soy milk depends upon the addition of water to the soybeans. To make thick milk add less water and for a thinner consistency add more water. It depends on your choice.
This easy soya bean milk recipe is sweet in tatse and has a silky smooth texture much much better from readymade soy milk. Making soy milk at home we need blender to grind it into a smooth paste and then separate the milk.
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Soya bean milk health benefits
When we compare soy milk with dairy milk, 1 cup(250 ml) of cow milk contains 12 gm carbohydrates, 8 gm protein and 8 gm fat, whereas 1 cup of soy milk contains 4gm carbohydrates, 7gm protein and 4gm fat. It is less in calories and fat but high in protein content.
Soy milk is a plant-based milk, low in saturated fat and cholesterol-free. It is a great option for weight management, weight loss, and heart health. People who are allergic to dairy milk and its product can replace it with soy milk or any other plant-based milk like coconut milk, almond milk, hemp seeds milk, oats milk, etc.
To read more about soy milk click here
Health benefits of soy milk
- Soy milk is a natural plant-based product that is lactose-free, low in calories, fat and cholesterol-free. So, it is a good option for those with lactose intolerance.
- Fresh homemade soy milk is also a rich source of essential vitamins and minerals including, Vitamin A, Vitamin B12, calcium, and potassium. These are very helpful in maintaining strong bones and teeth.
- Soy milk is rich in antioxidants ‘isoflavones’, which helps in reducing inflammation in the body and has anti-cancerous properties that reduce the risk of certain diseases and cancers.
- Regular consumption of soy protein may also help in reducing harmful LDL cholesterol levels in the body and is good for heart health.
We can drink plain Soy milk or can add some sweetener or different flavours to overcome its strong nutty flavour. Add vanilla extract, cocoa powder, honey, dates or anything else of your choice.
Let’s check how to make step by step preparation of soy milk at home!
Step-by-step preparation of soy milk
1.Wash soyabean and soak them for at least 10-12 hours.
2. After 12 hours, remove outer skin of the soyabean by rubbing between your hand. Remove skin from the beans . Wash with water to clear skin as you can.
3. Now transfer it to a blender. Add 1 cup water first and grind it make a thick paste then add rest of the water and blend till it becomes smooth consistency.
4. Now strain it and squeeze the residue nicely to remove milk from it .
5. Soya residue is also very nutritive and can be used in making paratha, soups, ice creams, cutlets, or stuffed chapatti.
6.Now put the strained milk on a medium flame till it start boiling. Stir in between to avoid sticking at the bottom.
7. Once it start boiling simmer it for 10-12 minutes that helps in improving its sweet nutty taste.
8. Switch off the gas and let it cool and then refrigerate it in a clean glass bottle for later use.
9.It stays good for upto 3-4 days in the refrigerator.
Serving suggestion
Replace soy milk with dairy milk. You can also make a coffee, add in the smoothie, in your breakfast cereal or in baking vegan cake or bread. Soy milk can also be used in the making of homemade soy curd or tofu.
Tips and tricks
- Use white coloured soybeans to make soy milk at home that gives a delicious taste.
- Add any sweetener or flavour of your choice to make it more flavourful and reduce its strong nutty smell.
- Boil milk for 10-15 minutes to get a nice flavour and colour of the milk.
- You can make it thick or thin consistency by adding less or more water.
- Soaking of at least 10-12 hours is important , it makes the bean soft and easy to grind.
- Removing of skin is optional you can also blend it with the beans and it left in the residues.
FAQs
Which is the best soybeans for making soy milk?
Light beige coloured is the best soyabean to make soy milk at home. They give a nice white coloured milk without any strong smell and taste.
What is the shelf life of homemade soy milk?
After boiling and cooling to room temperature, store it in a clean glass bottle in the refrigerator. It lasts about 3 to 5 days when kept in the fridge.
Is soy milk is a healthier choice over dairy milk?
Soy milk has a good amount of protein, calcium, vitamin A, vitamin D, riboflavin and vitamin B12, but it lacks in many essential nutrients that the whole milk offers. But we can say it is a healthier alternative to dairy milk for those who cannot consume whole milk due to some allergy or religious reason.
What the soya milk taste like?
Soy milk has a strong nutty taste. Also it varies from brand to brand. But the fresh homemade soy milk has the best taste.
Recipe card
How To Make Soy Milk At Home | Soyabean Milk Recipe
Ingredients
- 150 gm soyabean
- 4 cups water
Instructions
- Wash soyabean and sok them for at least 10-12 hours.
- After 12 hours, remove outer skin of the soyabean by rubbing between your hand. Remove skin from the beans . Wash with water to clear skin as you can.
- Now transfer it to a blender. Add 1 cup milk first and grind it make a thick paste then add rest of the water and blend till it becomes smooth consistency.
- Now strain it and squeeze the residue nicely to remove milk from it .
- Soya residue is also very nutritive and can be used in making paratha, soups, ice creams, cutlets, or stuffed chapatti.
- Now put the strained milk on a medium flame till it start boiling. Stir in between to avoid sticking at the bottom.
- Once it start boiling simmer it for 5- minutes that helps in enhancing its sweet nutty taste.
- Switch off the gas and let it cool and then refregrate in clean glass bottles for later use.
- It stay good for upto 3-4 days in the refrigerator.
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