Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Soybean milk is a healthy alternative to cow's milk. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phytonutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who are lactose intolerant.

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Recipe Summary test

prep:
1 hr
cook:
30 mins
total:
1 hr 30 mins
Servings:
6
Yield:
1 1/2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

The pandan leaf, ginger, and vanilla are optional, but they help disguise the bean flavor.

Nutrition Facts

309 calories; protein 19.8g; carbohydrates 33.2g; fat 10.8g; sodium 10.7mg. Full Nutrition
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