Soy Milk is a staple in most Asian countries. Soy milk is a plant based milk that is high in protein, low in fat, absolutely no cholesterol, and can be easily made at home. It is thought that soy beans were first ground into soy milk in China about 2,000 years ago by the Han Dynasty, but did not gain in popularity until the 1800's. A vegan and vegetarian favorite, soy milk is also a great alternative for those with dairy allergies.
The ingredient list for this recipe is very simple. All you really need is soy beans (preferably non-gmo), filtered water, and any sweetener of your choice (optional). All of these can be found easily at your local grocery store.
I like to use Non-GMO soy beans for all of my soy bean recipes. They are a bit more expensive, but I don't mind paying a little extra for them.
Wash your soy beans and be sure to pick out any that look bad. Once washed, soak them in clean water for 8 hours.
After your soy beans have soaked for 8 hours, blend with a ratio of 1 cup of soy beans to two cups of water until your mixture is creamy and frothy.
Next strain your soy milk by pouring it into a milk-bag or cheese cloth. You will want to squeeze all of the milk out, leaving just dry ground soy beans behind. Once you have strained all of your soy milk, you can add a little vanilla extract and start cooking on a low to medium-low heat. Stir constantly and be careful not to burn your soy milk, the whole batch will be ruined.
Your soy milk is ready to drink. You can drink it warm or cold, whichever you like best. Don't forget to add a little sweetener to your soy milk.
Cooking Notes: Soy milk is good for you, easy to make, and it tastes great. That said, you can always make it taste a little better by adding your favorite sweetener. I like to add brown sugar into my soy milk, and my husband likes honey in his.