This preservative- and additive-free homemade soy milk works great for drinking, culturing, or making tofu. Use only white soy beans for making soy milk.
Prep Time10 minutesmins
Cook Time20 minutesmins
5 minutesmins
Total Time35 minutesmins
Course: Drinks
Cuisine: Indian
Keyword: Homemade soy milk, Soybean Milk
Servings: 1
Author: Shruthi
Equipment
Vessel
Cotton Cloth
Ingredients
100 gmsSoybean
As RequiredMuslin Cloth / Cotton cloth
1litreWater
2 - 3tbspHoney / Jaggery
Instructions
Soak the soy bean overnight with sufficient water, strain the excess water.
Blend the beans untill smooth by adding 800 ml of water.
Filter the milk into a vessel using muslin cloth.
Re-grind the bean with 100 ml of water and filter again to obtain the second milk.
Mount the vessel with milk over the stove.
Cook by stirring the milk as it foams on boiling.
Boil for 15-20 minutes, filter the milk again using a fine strainer.
The milk can be taken hot with jaggery / palm sugar.
It can be cooled and refrigerated and flavoured with a pinch of cardamon and honey
Notes
Homemade soy milk is a great alternative milk for making yogurt. You can also use it for making homemade tofu.