1. Soak the soybeans:
Rinse the soybeans thoroughly and soak them in plenty of water for 8–12 hours (ideally overnight). The beans will swell significantly.
2. Rinse again:
Drain the soaking water and rinse the beans again under running water.
3. Blend:
Place the beans into a high-powered blender or food processor. Blend on high for about 5 seconds, then scrape down the sides with a spatula.
4. Add water and blend again:
Add 500 ml of water and blend for 1 minute on high speed until smooth and creamy.
5. Cook the mixture:
Add another 500 ml of water, pour the mixture into a large pot, and simmer over medium heat for 20 minutes, stirring occasionally. Be careful: the milk foams easily – reduce the heat after about 10 minutes to avoid boiling over.
6. Strain the milk:
Line a fine mesh strainer with a cotton cloth or nut milk bag and pour the mixture through carefully. Collect the liquid and set aside the remaining solids (okara) – you can reuse them in other recipes if desired.
Tip:
To sweeten, you can add 2 tsp of sugar or stevia and 1 tsp of vanilla sugar. The soy milk keeps well in the fridge for 3–4 days. Perfect for cereal, coffee, or vegan baking!
Nutritional Info per 250 ml (unsweetened):
- Calories: 85 kcal
- Carbohydrates: 5 g
- Sugar: <1 g
- Fat: 4 g
- Protein: 7 g
- Fiber: 1 g
