How To Make Soy Milk Easily At Home (with just 2 ingredients!)

Hi guys, Today, I’m going to show you how I make soy
milk at home with just soy beans and water. You can flavour it with your choice of sweetener
or use this plain soy milk to make other things like your own tofu or cultured cheese. Keep
in mind that this soy milk tastes very different from most commercial brands which usually
have a dozen ingredients or more. But this is so easy and super cheap to make, I hope
you’ll try it. To start, soak a cup of dry soy beans in fresh
water for a day or two. You can usually find it in supermarkets where dry beans are sold. I just soaked these for one day. A little
foam on top is ok and totally normal. Just drain the beans, then put them in a bowl like
this. Add more fresh water and now we’ll remove the skins. All you do is reach in and rub the beans between
your fingers. This is my quick and dirty method. I want to get most of the skins but I
I’m not going to worry if there are some left in. Picking them out is tedious, so to make it
easier, I add more water, mix the beans around and kind of skim the top as the beans are
heavier and sink to the bottom. Just repeat this a few times. With the skins, just throw them out or add
them to your compost. Now, drain the beans again and put them in
the blender. My one cup of dry beans turned into 3 cups once rehydrated so I worked in
two batches. This is half the batch. To that, I added about two and a half cups of water.
So that’s about five cups of water total. Now get your nut milk bag and strain the milk
out. If you don’t have a nut milk bag, a jelly bag like this will work. Or, use a few layers
of cheesecloth over top of a sieve or colander. I don’t have either of those things so I can’t
show you but I’m sure you can figure it out. Squeeze the bag or cheesecloth gently but
firmly to get all the milk out. The leftovers are known as okara. It’s full of protein,
fiber and other nutrients so you can actually use it in other recipes for a boost. I found lots of ideas on google but let me know if you
want to see a specific recipe from me on it. Now, the raw soymilk needs to be boiled to
get rid of that planty plant taste. Bring the soymilk to a boil on high in a large
pot. Stir it constantly so that the milk doesn’t start to form a skin on the bottom on the
pan. Let it boil for a couple minutes but keep stirring it to keep it from sticking
to the bottom and to stop it from boiling over. After a couple minutes of this, turn the heat
to medium or medium low. At this point, you can let it simmer for just 10 minute or more,
up to a couple hours. Taste it now. It will be a bit beany and may be a little bitter.
The longer you cook it, the more the proteins will break down and the beany and bitter flavour
will get less and less. It will start to smell a little bit on the sweet side. You will want to keep an eye on it so it doesn’t bubble over. During this process, a skin will form on the top; it’s known as
yuba. You can stir it back in and it will dissolve though some people skim it off and
use it for other stuff like Chinese soups and dimsum. I let this batch simmer for about a half hour. Finally it’s ready! Taste it and add a sweetener
if you like. I love it hot, especially on a cool autumn day like today. And with maple syrup which is probably my favourite tasting sweetener.
Showin’ my Canadian pride again. To store, keep it in the fridge for up to
3 days. And that’s it. Thank you so much for watching this video. Please give it a thumbs
up if you liked it, and subscribe for more easy vegan recipes every Friday…and some
during the week, like this one! Bye for now!

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