Ingredients1 h 30 m servings 309 cals
- Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
- Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.
- The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.
Per Serving: 309 calories; 10.8 g fat; 33.2 g carbohydrates; 19.8 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe makes a delicious soybean milk. I've already made it twice. The 2nd time was easier. From now on, I'll always use my food processor, less messy than the blender. During the soaking s...
I'm not sure how to rate this but I did comment on my experience with this. The things I like about this are that you can make your own soymilk and know what is going into it. Also, you can ad...
I make my own Soybean milk, and this recipe is definitely workable. I agree with a reviewer that we have to squeeze the soybean milk out of the strainer/cheese cloth. And yes, you can use the le...
This worked perfect. It actually more complicated with all the straining that it looks. I let it soak longer to see if I could get more of the husk to come off but it didn't. I did find another ...