Sugar-Free Homemade Soya Bean Milk
Discover the wholesome simplicity of Sugar-Free Homemade Soya Bean Milk, a refreshing and nutrient-packed alternative to store-bought varieties. This easy recipe uses just two simple ingredients—dried soybeans and water—for a pure, additive-free beverage that's rich in plant-based protein and perfect for lactose-intolerant or vegan diets. With its straightforward process, from soaking and blending to straining and simmering, this homemade soya milk delivers a creamy texture and fresh taste that’s unmatched. Plus, it’s entirely sugar-free, so you can enjoy it plain or customize it with your favorite natural flavors like vanilla or cinnamon. Ready in just 30 minutes (after soaking), this budget-friendly and eco-conscious recipe makes 4 servings, offering the perfect base for smoothies, cereals, or even dairy-free cooking adventures!
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Ingredients
- 1 cup dried soybeans
- 6 cups water
Directions
Step 1
Start by rinsing 1 cup of dried soybeans under cold water to remove any dirt or impurities.
Step 2
Place the rinsed soybeans in a large bowl and cover them with water. Allow them to soak for at least 8 hours or overnight for the best results.
Step 3
After soaking, drain and rinse the soybeans under running water. The beans should have doubled in size.
Step 4
Add the soaked soybeans to a blender with 3 cups of fresh water. Blend on high until the mixture is smooth and creamy, usually about 2-3 minutes.
Step 5
Prepare a large bowl and line a fine mesh sieve with a clean cheesecloth. Pour the blended soybean mixture into the sieve to strain out the liquid from the soybean pulp, also known as okara.
Step 6
Gather the edges of the cheesecloth and twist to squeeze out as much liquid as possible. Discard the okara or save it for use in baked goods or composting.
Step 7
Pour the strained soya milk into a large pot and add the remaining 3 cups of water.
Step 8
Heat the soya milk over medium heat, stirring occasionally, until it comes to a boil. Be cautious as it can foam and boil over.
Step 9
Once it reaches a boil, reduce the heat to low and let it simmer for 20 minutes. Stir regularly to prevent sticking and ensure even cooking.
Step 10
Remove the pot from heat and let the soya milk cool to room temperature.
Step 11
Transfer the cooled soya milk to a clean glass bottle or container with a tight-fitting lid.
Step 12
Refrigerate the soya milk and consume within 3 to 4 days.
Nutrition Facts
| Serving size | (1640g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 892 |
| Total Fat 39.9g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 47.2mg | 0% |
| Total Carbohydrate 60.3g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 14.7g | |
| Protein 73.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 640.4mg | 0% |
| Iron 31.4mg | 0% |
| Potassium 3594mg | 0% |
Source of Calories