It is very simple to make soybean milk at home. Soy milk is made by soaking dry soybeans, grind them with water, strain through cheese cloth and boil them.
Homemade Sugar-Free Soybean Milk | Dietplan-101
Yields: about 2.75 quarts (2600 ml)12 servings (Each serving: 7.5 Net carbs)
- 10 1/2 oz (300 g) dry soy bean
- 3 quarts (about 3 L) water
- sachets sweetener (to taste) (optional)
- Rinse soybean for a few times, then soak with clean water for at least 5 hours. Drain.
- Put 1 1/2 cups soybean into a blender, then add in 4 1/2 cups of water (the ratio is 1:3).
- Process on high speed until soybean is very fine, then strain through a colander lined with coffee cloth (or cheesecloth). Hold up the cloth and lightly squeeze out the soy milk. Repeat the same for the remaining soybean.
- Strain the soy milk through coffee cloth again into a large microwave-safe glass bowl.
- Cook (WITHOUT lid or it will spill) on high in microwave (1000 W) for about 45 minutes or until boiling, then continue to boil for another 1-2 minutes.
- Remove and set aside to cool for a while, then strain again to remove the beancurd skin forms on top of the cooked soy milk.
- Sweeten to taste with sweetener and serve either warm or cold.
- Keep refrigerated for up to 3 days.