Homemade Soya Milk

Ingredients

• 1 cup dried soya beans
• 4–5 cups clean water for blending
• Extra water for soaking
• Sugar, honey or dates (optional)
• Vanilla extract (optional)

Preparation

1. Pick through the beans to remove stones or damaged seeds, then rinse thoroughly.
2. Place the beans in a large bowl and cover with plenty of water. Soak for at least 8 hours or overnight.
3. After soaking, rub the beans between your hands to loosen the skins. Rinse and drain.
4. Removing the skins helps reduce the “beany” taste and improves the texture, but you may skip this step if short on time.
5. Add the soaked beans to a blender with 4–5 cups of clean water.
6. Blend until smooth and milky.
7. Strain the mixture through a clean muslin cloth or fine sieve into a pot, squeezing well to extract as much liquid as possible.
8. The leftover pulp, known as okara, can be used in baking, porridge or stews.
9. Place the strained milk over medium heat and bring to a boil, stirring continuously to prevent burning or overflowing.
10. Allow it to boil for about 25 minutes to remove the raw taste and neutralise naturally occurring compounds that may upset the stomach.
11. Once boiled, allow the soya milk to cool slightly. Add sugar, honey, dates or vanilla extract to taste, if desired.
12. Allow the milk to cool completely, then serve warm or chilled. Store any leftovers in a clean, covered container in the refrigerator.

Tip: Shake well before serving, as homemade soya milk may naturally separate during storage.

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