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Soy milk is a popular lactose and dairy free alternative to cow’s milk. It’s plant-based, high in protein, compares nutritionally to cow’s milk and can be used in place of dairy milk in beverages, cooking and baking.
Unfortunately, the majority of soy milk at the super market come from genetically modified (GMO) crops and may also contain other ingredients such as preservatives, sugar, flavouring and fillers, along with added vitamins and minerals to help boost the nutritional value.
Luckily, by making soy milk at home with organic soybeans, you’re able to control exactly what goes into your milk. With the Vibe Blender system, making soy milk is an easy process, using just two ingredients – soybeans and water. Buying soy beans in bulk is also very cost effective.
Soy beans are a legume that can’t be eaten raw, so unlike other homemade plant-based milk methods, soy milk needs to be cooked on the stove-top before consuming.
Homemade soy milk has quite a strong flavour and might taste quite different from the sugar sweetened store-bought variety you are familiar with. You can experiment with the base recipe and include your preferred sweetener to the blender jug. A little bit or honey, maple syrup or a medjool date are delicious, healthy options. Also, for some flavour variations, add cacao or vanilla.
It’s well known that legumes can cause tummy issues. Soaking the beans overnight, softens the beans but also helps to make the beans more digestible. If you are extra sensitive, adding a teaspoon of apple cider vinegar, lemon juice or whey to your beans while they are soaking will help draw out more of the phytic acid content in the beans. Doing this will not affect the flavour of the milk.
½ cup of organic soybeans
2-3 cups water for soaking
4 cups water for blending
Optional extras
1 medjool date
1-2 teaspoons of maple syrup or honey
1 teaspoon vanilla
1 -2 teaspoons of cacao powder (combined with a sweetener)
1. Soak the soybeans in water for six hours or overnight.
2. Drain and rinse the beans
3. Add the soaked beans to the clear blender jug with 4 cups of water. Add your sweetener now also if using.
4. Secure the lid on the blender jug, choose ‘smoothie’ mode and blend for 40 seconds.
5. Pour the mixture into a nut milk bag. Squeeze or press down on the nut milk bag so that all the liquid drains into the bowl. Discard or compost the left-over soy bulk.
6. Pour the milk into a large saucepan.
7. Heat the strained milk to 212ºF (100ºC) and hold this temperature for about 20 minutes. Use a thermometer if you have one.
8. While heating, remove the foam that starts floating on top.
9. Let the milk cool down in the saucepan
10. Pour the milk into a clean, air-tight jar
11. Store your homemade soy milk in the fridge for 3-5 days
