Soy Milk

#recipes #beverage

A neutral-tasting soy milk that is smooth, creamy, and fast to make with a plant-based milk maker.

You'll need something like a Soyabella[1] to use this recipe. I personally don't think it's worth the time and effort to use other methods but this recipe is based on a post in r/veganrecipes by someone who based it on the INTSOY Method from the 70s and there are instructions there on how to use the stovetop. I've changed the steps to my liking in order to get the taste I want and with a timing that aligns to a typical weekday for me.

Preparation

To prepare for this you will need to bake dry soybeans at 100°C for 10min. We bake large batches of soybeans at a time in our toaster oven on the weekends, but one batch of soy milk will need 100g.

This seems to be the most important step in reducing the beany flavour of soy milk.

Soaking and Cooking

In the morning of the day you want soymilk (@07:00) soak your soybeans in water with baking soda:

  • 100g soybeans, dry and baked at 100°C for 10min
  • 600g water
  • 1/4 tsp (1.25g) baking soda[2]

After work (@+8-10h) drain and rinse the soybeans.

Follow the Soyabella instructions to make soy milk. In other words, fill the jug to the max fill line with water, place the beans into the mesh cup and attach it to the motor head, then place that onto the jug and press the "Hot" button.

Once it's finished (@+30m) we filter the milk through a fine-mesh tea strainer and into a glass pouring jug to remove some of the extra okara.

Add some optional flavouring:

  • pinch of salt
  • vanilla

We place the milk immediately into the fridge to cool off (or in the winter we put it outside for an hour) and it's ready the next morning for breakfast.

  1. I don't get anything from mentioning Soyabella, I'm just saying that this is the machine we chose because it has a decent wire mesh filter in it that makes clean up fast (the biggest issue we have with making soy milk). My parents have had a Soyabella for many years and use it as much as we do and it's doing just fine. I'm not including instructions on how to make milk on the stovetop because it's so messy to clean up I just don't think it's worth it. See the original reddit post for those instructions. ↩︎

  2. The baking soda results in more okara sludge at the bottom of the soy milk, but it has a slightly better mouthfeel and is less prone to coagulating in coffee IMO. ↩︎