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The taste of fresh soy milk takes me back to my childhood in Asia, waaay before I was drinking soy milk in coffees and chai lattes. If you’ve ever had cold soy milk with grass jelly, you’ll know what I’m talking about! 🤤
Full disclosure: I don’t have a full-blown clean eating diet and I still snack a lot on all kinds of things – healthy and super unhealthy. But, I do consume a lot of drinks that have some kind of plant-based milk inside (because dairy milk makes me feel sick) – coffees, matcha lattes, chai lattes, and everything else in between. And because I drink so much of it, having my own oat, cashew, or soy milk means I can avoid the store-bought milk cartons that have a long list of preservatives and additives.
You can make soy milk with a blender, but I’m using my Mylky machine for this recipe – just so I can skip the part of using a nut milk bag… I just pop my ingredients into the Mylky, press a button, and it does the blending for me in 60 seconds, while keeping all the pulp inside the filter basket.
Why I love Homemade Soy Milk
There are no nasties. You have total control over what goes in. No vegetable oils, thickeners, or artificial preservatives – just soy, dates, and water.
You get a fresh, natural flavour. The taste is incredibly clean and nutty, far better the often “chalky” taste of long-life cartons. Plus, you can add more or less dates to make it the exact sweetness you like.
Everything can be used up. You can actually save the soy bean pulp and use it to make vegetarian patties. So no wastage at all.
It’s cost-efficient. A bag of soybeans costs a fraction of what you’d usually pay for premium soy milk at the shops.
Upgrade Your Kitchen with Mylky
If you’ve been thinking about making the switch to homemade plant milks, then you might want to add the Mylky machine to your home. It can make a long list of plant-based milks in just 60 seconds. I also use the Mylky glass bottles to store my milk, because I prefer glass bottles over plastic.
You can grab your own Mylky machine here along with accessories, and get a cheeky 15% off your order with my code: KAREN15
Recipe: Homemade Soy Milk
Servings: Approximately 1 litre
Prep time
Soaking: Dried soy beans need to be soaked overnight (6-8 hours)
Active prep: 2 minutes
Cooking: 15-20 minutes
Ingredients
1/3 to 1/2 cup (approx. 80g) dried soybeans
1.3 litres of filtered water
Optional: 1-2 pitted dates or your choice of sweetener
Instructions
Step 1: Soak the beans: Place your dried soybeans in a bowl and cover with plenty of water. Let them soak overnight or fir at least 6 hours. This softens the beans and makes the milk much creamier.
Step 2: Rinse the soy beans. Once your soy beans have been soaked, they should expand to about 1 cup. Drain and rinse them under cold water.
Step 3: Load the Mylky and blitz. Add 1 cup of the rinsed soy beans to the Mylky machine’s filter basket. Fill up the Mylky jug to the minimum 1.3L water line. Then let the Mylky do its thing and blend for 60 seconds!
Step 4: Boil soy milk. Pour the soy milk through a sift into a medium sized pot, just to get rid of those extra little bits. Then cook the soy milk on medium heat for 15-20 minutes, while stirring and skimming the top film off.
Step 5: Cool and bottle up. Once your soy milk has cooled down, store in a tight glass jar and keep it in the fridge.
Try to drink your homemade soy milk in 3-4 days, so it still tastes nice and fresh. Remember to give the bottle a good shake before opening.
P.S. If you can, treat yourself to a glass of your warm soy milk before letting it cool and transferring it to a jar. It tastes so comforting.
If you’re in a rush and don’t have time for the cooking cycle, you can also use the Mylky machine to whip up a batch of my 1-minute cashew milk. It’s perfect for those mornings when you realise you’ve run out of milk just as you’re making your coffee.
One More Foodie 