Don't get me wrong, there are many alternatives available but they do come with a cost. If you are anything like me and your life revolves around tea, hot chocolate, smoothies and oatmeal then you need to have milk available at all times without bussin' yuh pocket.
So without further ole talk, I present to you...
Homemade soy milk.
RECIPE
275 g soybeans
6-7 cups water
1 stick whole spice (cinnamon)
1 bay leaf
1/2 tsp vanilla essence
1/2 cup brown sugar
1 pinch salt
Method
1. Soak the beans overnight in some water.
2. Drain the beans and add to a blender along with the 6-7 cups of water called for.
3. Blend well. The mixture will get foamy.
4. Strain the mixture using a fine mesh sieve or cheesecloth.
5. Add to a pot and bring to a boil with the cinnamon and bay leaf. Stir often to prevent the milk from sticking. When it comes to a boil, lower the stove for a minute then raise to high again. Repeat this 3 times.
6. Remove from the stove and add sugar, salt and vanilla. Let cool and store in an airtight container.
*NOTES*
As with anything in life, you have a choice. The spices, sugar and salt are optional and can be omitted if you want to keep things really basic...and boring.
1. I soaked my beans for 12 hours
2. I got about 2 1/4 cups of beans after soaking. My blender goes up to 9 cups so I added about 6 3/4 cups water to reach the fill line on my machine. The ratio for the beans and water is about 1:3.
3. I blended on the highest speed for about 2 minutes.
4. I forgot I had cheesecloth but clearly, a fine mesh sieve works just as well.
5. Boiling multiple times is said to help infuse the spices. Since I used dry bay leaf, I found the flavour to be very strong. Nice...but strong, so be mindful of that.
6. I stored my milk in glass containers. I would recommend using glass over plastic any day.
I also decided to try ah ting with the remaining soy pulp. Stay tuned to see what became of that!
I hope you try this recipe and let me know how it goes! Did you switch up the spices? Change the process? I'd love to hear.
