Homemade Soy milk

I am making 2019 my families year to make a 75% transition to a plant based diet. Trying to find a good creamy cow’s milk substitute that comes without plastic or is in a refillable container is impossible. Milk for cereal and coffee are our big uses of cow’s milk in our house. I have had difficulty making the transition to nut milks because most of the nut milks I have made over the years are too bitter for espresso drinks and cereal. With this in mind I created a homemade soy milk recipe that is really good in your morning latte or granola. Here is my recipe for making packaged free soy milk at home.

Homemade Creamy Soy Milk

½ cup dried yellow organic soy beans soaked 8-12 or overnight in water and drained.

3 cups water

1Tbs maple syrup, I use grade B or Grade A dark or any sweetener you prefer

½ tsp vanilla extract or ¼ tsp almond extract

¼ tsp fine salt

1 cup water

Place the soaked soy beans with 3 cups water turn on to high and blend for 2-3 minutes.  Pour the blended beans in to a fine sieve lined with a layer of cheese cloth.  Let drain for 15-20 minutes, scrape the cheese cloth with a spoon to keep the liquid moving through the cloth. Pour the soy milk and the remaining 1 cup of water into a saucepan and heat to a boil, make sure to watch it carefully, it can boil over easily. Reduce to a simmer, add the salt, sweetener, extract and cook for 20 minutes, stirring occasionally. Let cool and run through a fine sieve to remove the skin that will form on the top of the cooled soy milk. Place in a sealed container and it will last for 5 days in the refrigerator.

Soy beans, salt, vanilla extract and maple syrup all from the bulk section in my own containers.


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