Homemade Sugar-Free Soybean Milk | dietplan-101.com
Making soy milk is straightforward and easy. The method is simple: Soak dry soybeans in water, grind them with water, strain through a cheesecloth, and boil them. In a few minutes, you will have soy milk at home!
Yields: about 2.75 quarts (2600 ml)12 servings (Each serving: 7.5 Net carbs)
- 10 1/2 oz (300 g) dry soybean
- 3 quarts (about 3 L) of water
- sachets sweetener (to taste) (optional)
- Rinse soybean a few times, then soak them with clean water for at least 5 hours. Drain.
- Put 1 1/2 cups of 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 a 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 the coffee cloth again into a large microwave-safe glass bowl.
- Cook (WITHOUT lid or it will spill) on high in the 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.