After a sweaty bike ride, very few things beat ice cold, homemade soy milk. It’s vegan, full of protein (for MUSCLE), and costs less than a buck to make.
- 1 cup dried organic soybeans
- 48 oz / 1.5 liters of water
- rock sugar or regular cane sugar, to taste
- You will also need a fine-mesh straining bag, such as a nut milk bag. If you have access to an Asian homewares store, a soybean straining bag is perfect.
Soak the soybeans for 8 hours, preferably overnight, in a large bowl and completely covered in cold water.
Discard the water and blend the soybeans with as much water as your blender can take, until the mash resembles sand.
With the straining bag over a large pot, pour the blended soybeans into the bag, along with any remaining water. Gently squeeze the bag until all of the liquid runs through the bag.
If you’re like me and only have a small food processor, then process the soybeans in batches with small amounts of water. Add each batch to the bag, over a large pot, until all of the soybeans have been blended. Squeeze and strain as above.
Bring the soy milk to a boil over medium heat, stirring occasionally to prevent burning. The milk may foam due to the squeezing process, so keep an eye out for spills.
Add sugar to taste, and serve warm or cold.