How to Make Soymilk

Making soy milk only involves 3-4 ingredients and 4 steps:

  1. Soaking the beans

  2. Grinding the beans

  3. Cooking the beans

  4. Straining the beans

Tip #1. Start the day before. Don’t rush the soaking (at least 8 hours).

Rich Soy Milk Recipe

Directions:

Prep: Day before or early morning.

  • Rinse soybeans in a colander (remove any foreign matter and/or discolored beans).

  • Soak soybeans 8-12 hours. Cover with water (4 times their volume) in a large glass bowl or stainless-steel pot, cover with a lid, and soak overnight or all day. Dried beans double in volume and weight after soaking. If your dry beans are current season, soak them in the refrigerator to prevent sprouting.

  • Drain the water and rinse the soybeans following the soak. Set soybeans aside to strain in the colander.

Get your instruments ready!

  • Cheesecloth/muslin/straining cloth

  • Large food processor or blender

  • Large/Tall stock pot

  • Metal Colander

  • 2nd pot to strain milk into (optimally, the colander sits inside the pot with the handles bracing the colander on the rim or with legs that fit inside the pot).

  • Large spatula (with a long handle)

  • A pressing tool. This can include a potato masher or other clean, heat-proof jar or heavy spoon. You need a “pressing tool” to press the straining cloth containing hot soybean slurry (in the colander).

  • Silicon gloves might help, but are not required.

Soak Time: 8-12 hours

Cook Time: 1 ½ hours

INGREDIENTS:

  • 2 cups of SouthernSoy® yellow dry soybeans

  • 8-9 cups of water

  • ½-1 teaspoon of vanilla

  • 1-2 Tablespoons of agave nectar or honey

  • Dash of salt (optional)

Step 1: Set up processing, cooking, and straining stations. Begin processing.

  • Place rinsed/strained soybeans in food processer.

  • Add 3 cups of water to processor then blend/puree for about 3-4 minutes. Add more water if needed. Blend until smooth.

Step 2: Cook the soybean slurry.

While processing the soybeans, add 5 ½ cups of water to the pot and heat on medium-high heat.

Pour the pureed soybeans into the cooking pot.

Rinse the processor with ½ cup of water and add to pot.

Stir frequently while soy milk is cooking to prevent burning.

Heat until boiling and reduce heat to low and cook for 7 more minutes.

Watch the foam! Keep your potholders handy.

You may need to move the pot off the burner from time to time to prevent the foam from boiling over.

  • Remove from the burner and let soy milk cool for a few minutes.

Step 2: Straining.

Oops!  I spilled some soy slurry over the side!

ENJOY home-grown edamame throughout the year!

Note: Properly frozen edamame will retain its flavor and quality up to 12 months.