How many soybeans to make soy milk

Homemade soy milk is a great alternative milk for making yogurt. You can also use it for making homemade tofu or in non-dairy yogurt recipes. Cultures for Health is your one-stop shop for all things fermentation and cultures and that includes making your own soy milk! From all the tools you need to multiple different all-in-one kits that have everything you need to start making your own food at home, we have it all and take all the guesswork out of navigating the fermentation world.

Click here to check out our wide selection of fermentation products now! Recipe: Homemade Soy Milk. Add to Cart. Instructions: Soak soybeans in cups of water overnight.

If the lees are still steaming hot, let them cool for 3 to 5 minutes. When you are able, twist the cloth closed and wring out more soy milk. Open up the pressing cloth, and transfer the soft white lees to a bowl.

Let cool before using, refrigerating or discarding. Remove the colander and pressing cloth to reveal the soy milk in the smaller pot. Soybean protein needs to be cooked for a certain amount of time to ensure that it is fully digestible. Bring the smaller pot of soy milk to a gentle simmer over medium-high or high heat, stirring the bottom frequently with a wooden spatula.

When bubbles percolate at the surface, lower the heat slightly to maintain that pace of gentle cooking for 5 minutes, minding the pot and stirring. If a light film forms at the top, remove it eat it with a bit of soy sauce as a super delicate fresh tofu skin! Should the milk scorch, your tofu will have a certain rustic smoky taste, as if it were made over a wood fire. After this second cooking, the soy milk is ready to be used for cooking or drinking. Enjoy warm or chilled. To quickly cool the soy milk, I move the pot to a cool burner, blast the exhaust and occasionally stir the pot for about 15 minutes to aerate and prevent a skin from forming; then I transfer the milk to Mason jars to store.

You can leave the pot unattended to cool, but the hot milk will form a skin, which is delicious. NOTE: Don't discard the crumbly soft lees from the pressing cloth after you've wring out all the soy milk! What you may consider the dregs is a valuable food source. Called dou fu zha or xue hua cai, okara, and biji in Mandarin, Japanese, and Korean, respectively, the lees are loaded with dietary fiber and nutrients. The lees can be refrigerated for up to 1 week or frozen for several months; thaw it at room temperature or in the refrigerator before using.

Add some to a Korean hot pot, and you'll thicken it into a creamy chowderlike consistency. Or bake cookies or make doughnuts with okara for a modern hybrid twist. I tried making soy milk once before and it came out as funky as an old shoe. Will that happen here? Buy the Laura ones, and the milk will taste fresh. Will things get messy? Nguyen warns not to check email or do a load of laundry while you wait for your pot to boil.

And use nonstick pots for easy cleanup. And I can use this stuff to make tofu? Rinse the beans well and add them to a bowl of water.

The beans should be covered by 2 in 5 cm of water. Let them soak overnight at room temperature. If the inside is concave or rubbery, let the beans soak longer.

The soaking time can vary. Drain the beans through a sieve or strainer, and reserve the soaking water. Add more filtered water to the reserved water until you reach a total of 8 cups 2 L. While that water warms, grind the beans in the blender with 2 more cups ml of the reserved soaking water. Puree the mixture until it looks exactly like a milkshake. Pour the blended mixture into the hot pot of water.

It will look like the frothy foam head of a big pint of beer. Quickly turn off the heat and stir to deflate. Ready to milk some beans? Learning how to make soy milk at home will set you up for a delicious year. Soybeans vary in size, colored seed coats, and use. Some are cultivated specifically for animal feed, cooking oil, or industrial products like printing ink. The beans can be as small as lentils and as big as blueberries. They may be buff, yellow, green, red, brown, black or mottled.

Most are yellow inside and some have pale green interiors. How do you choose a good bean for soy milk? Select handsome, clean soybeans with a uniform size and shape. I use light beige or pale yellow large beans the size of a regular-size frozen pea , which generally contain more protein and fat, resulting in a higher yield.

But bigger beans do not necessarily signal better soy milk. When comparing soybeans, peruse the nutritional labels, if present, to determine fat and protein content. The more the merrier.