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Home Made Soya Milk Recipe
|Soya bean||1⁄2 Cup (8 tbs)|
|Water||(as required to make the slurry)|
Calories 96 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.62 g3.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.43 mg0.02%
Total Carbohydrates 6 g2.2%
Dietary Fiber 2 g8%
Sugars 1.6 g
Protein 8 g15.7%
Vitamin A 0.1% Vitamin C 2.1%
Calcium 6% Iron 18.8%
*Based on a 2000 Calorie diet
Soak the soybeans overnight in a bowl or other container in enough water to cover them.
Drain and rinse the soybeans in a colander.
Grind the soybeans in a blender with just enough water to cover them until it makes a slurry.
Pour the slurry into a pot on the stove and add one quart of water.
Bring the slurry to a boil, stirring constantly.
Turn it down to simmer for 15 to 20 minutes. Keep stirring.
Filter the slurry through a cheesecloth or linen towel, saving the liquid in a bowl. This is the soy milk.
The leftover over soya pulp from straining is called okara. There are many recipes that call for okara, so save it to use later.
The soy milk should be stored in the refrigerator.