12 January 2009

goodness in a glass •



Soy milk—My Favorite Recipe •

I have been making my own soy milk for over a year now. After several batches of (almost) undrinkable soy milk, I settled on this recipe. But I wonder...how do others make their soy milk? Do you have a recipe to share here? After soaking the required soybeans overnight, I drain and add 3 tablespoons of rolled oats before processing. When the cycle is complete, I pour the milk through a gold mesh coffee filter.

To two batches of soy milk (which yields 1/2 gallon of milk) I add the following:

1/2 cup sucanat (natural cane sugar)
1/2 teaspoon salt
2 teaspoons vanilla

The end result is smooth, sweet and creamy. Do you make yours differently? Do you add brown rice or nuts? I would love to know!

*Note: I use this machine Sanlinx Inc.—the SoyaPower™
Susan, from the wonderful blog Fat Free Vegan Kitchen, uses this.
Lolo, from Vegan Yum-Yum was adventurous one day and made it by hand.

17 comments:

TasteHongKong said...

Soy bean soup is also one of my favorite homemade drinks. I particularly enjoy the intense flavor of soup during boiling. More importantly, with a careful filtering procedure, we may produce a very silky and smooth milk soup. Although I have not yet included such recipe in my blog, there is a similar one - Sesame Cream Soup - that show the way of extracting the soup: http://www.tastehongkong.com/recipes/sesame-cream-soup. Enjoy, TasteHongKong

Grace said...

i have to say, one thing i've never, ever considered making for myself is soy milk. i enjoy it from time to time, but can't disrespect my dairy-farming family. :)

Ivy said...

Hey Toontz, came to check out the photo. It looks great. Lovely blog you have here.

Bar said...

I'm a vegan since 3 december 2008. I would love to make my own soymilk. I will give it a try.

toontz said...

TasteHongKong-
I'm off to check out the link, thank you.
Grace-
I live in The Dairy State, you think I could swear it off completely? Besides, I like dairy products, lol! I think balance is the key in life...with food and drink, too.
Ivy-Thank you, hope you return sometime.
Bar-Kudos to you, for becoming vegan. Give it a try, it is different than commercial soy milk, but it grows on you.

pixen said...

Hi Toontz,

I love soya bean milk and tofu curd :-) When I was pregnant I even ate tempe, much to my friends' horror LOL. Back home in my country, is easy to find soy bean milk ready-made in fresh market or sold by sellers at any corner. We drink it with white sugar or brown sugar syrup. My preference is palm sugar. Now, the latest trend is Black Soya Bean milk which supposed to better and healthier than normal soy beans. You must try it...

pixen said...

About the filteration method, I once use the traditional Chinese cloth filter which i think it's called 'sock filter' or Strainer filter socks..hahhahaha...eh hmm... It's made of cotton cloth of certain thickness and it's stitched like a tube on a thick wire frame shaped like a big magnifying glass... you can try make it too

JennDZ - The Leftover Queen said...

I used to love soymilk, until I found out I have a sensitivity to soy....oops! So now I love almond and hemp milk and would love to learn how to make those!

glamah16 said...

Hum. I have head people making their own soy milk. Really have to try it one day.

Dharm said...

We all love our soy milk but never make it ourselves. We errr... just buy it. HOWEVER, we normally buy it from the local market where it is 'homemade' and tastes far, far superior to the commercial ones. Is that okay??!! :)

diva said...

i practically lived on soy milk in high school. strangely, i have never made it myself! thanks for the recipe. x

gaga said...

I add nothing and keep it as simple as possible. Just soy beans, water and sugar to taste! Yours looks great though!

dsharp88 said...

I uncoded the chemistry behind "beany" homemade soy milk. Instead of soaking, blanch the dry beans in two 5-minute pots of water with a dash of baking soda, then make as usual. It keeps the "beany" enzyme from being activated. Check out my blog at http://allthatveganjazz.blogspot.com for details.

Passionate About Baking said...

WOW...that certainly looks good. I've had soy milk on & off, & love the vanilla & coffee flavours. YUM!!

Rosie said...

I have never made soy milk so I take my hat off to you. Well done!

Rosie x

M said...

So I'm late to this party as usual, but I put a pinch of salt per batch of milk from my SoyJoy, 2 T of barley malt which gives it that creamy flavor/mouthfeel, and 2 T of evaporated cane juice. When I remember, I soak a tablespoon of whole barley for each batch of soybeans and grind it up as usual. I've never tried brown rice though..is it any good?

toontz said...

M-
I haven't tried rice yet either. Everyone seems to like it with oatmeal added in, but I would like to try your suggestion of barley malt, it sounds yummy. Thank you!