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As you all know, I love to make my own plant milk at home and have published several recipes. One that has been missing is soy milk because I needed some time to try several things to eliminate the beany taste that many recipes have. Today I’m sharing what works for me and what I like best.
This homemade plant milk is casein free, high in protein and low in fat. My tutorial guides you through the steps for making soy milk in a high speed blender. This dairy free, nut free and lactose free milk is compatible with a high carb low fat (HCLF) vegan diet, also known as Whole Foods Plant Based (WFPB), as suggested by T. Colin Campbell’s “The China Study” and Dr. Michael Greger’s Nutritionfacts.org. If you’re interested in healthy nutrition, give it a try! Soy milk is a staple in Chinese and Japanese cuisine and can be used in coffee, for vegan baking, in vegan milk shakes and much more.
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// SOY MILK //
β 1 cup dry soy beans
β 6 cups boiling water
β 6 cups cold water for cooking
β optional: sweetener (agave nector or maple syrup)
Method: Fill the soy beans into a pot and cover them with 6 cups boiling water. Once the water has cooled down, store the pot in the fridge for one day and let the beans soak. One day later, strain and rinse the beans.
Fill the beans and the 6 cups of water into your high speed blender (I do this in two parts as my blender isn’t too big). Blend for two minutes, then pulse to release particles from the walls of the blender. Blend for another two minutes. Line a strainer with a cheese cloth or laundry mesh wash bag. Pour the liquid into the strainer. Close and twist the cheese cloth / wash bag and squeeze out as much liquid as possible. The pulp that remains is called Okara and can be used to make vegan burger patties or bread.
Cook the soy milk for two hours on low heat with the lid closed. Stir frequently. Let the soy milk cool down (or use it right away if you want to enjoy some vegan hot chocolate).
// MORE PLANT MILK RECIPES //
β CHICKPEA MILK is high in protein, low in fat and has a slightly nutty taste. βΊ Recipe: https://youtu.be/b_DYlPQ-r60
β WALNUT MILK is a great source of Source of Omega-3 Fatty Acids, magnesium and protein. βΊ Recipe: https://youtu.be/mbAs0cPY68A
β SUNFLOWER SEED MILK is a source of Iron, Vitamin E and Essential Fatty Acids and has a pleasant, mild taste. βΊ Recipe: https://youtu.be/xNSnLQzucPk
β SESAME MILK is a source of vitamin B6, fiber and protein. It is great e.g. in sauces, coffee and baking and has a rich, nutty taste. βΊ Recipe: https://youtu.be/USPFws2UM5Y β OAT MILK is rich in protein, thick and creamy and has a mild taste. It is great e.g. in sauces! Next to rice milk, it is the most inexpensive plant milk you can make at home and is put together in no time! βΊ Recipe: https://youtu.be/ACpdleLkJ7Q
β RICE MILK is a bit thinner than oat milk, the taste is very mild. It is inexpensive and easy to make. βΊ Recipe: https://youtu.be/N7vd9M5glRI
β SPELT MILK has a taste smiliar to oat milk but is even more nutritious since the ancient grain is high in lutein, a nutrient that is essential for eye health. In the U.S., you can buy spelt from brands like Bob’s Red Mill. βΊ Recipe: https://youtu.be/5MfXrNQiz6o
β COCONUT MILK can easily be made at home and is cheaper than the store bought version. It has a rich taste and is great in Asian food, summer cocktails etc. βΊRecipe: https://youtu.be/Ey2KztlUiYg
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// COPYRIGHT INFO //
This video is my intellectual property and is NOT published under the Creative Commons license. Unless you have written permission by Bianca’s Kitchen, you DON’T have the right to use this video or parts of it on YouTube or any other website or app.
Music: βSunny Daysβ by Anno Domini Beats (YouTube Audio Library)
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