Creamy Soy Milk Recipe
Creamy Soy Milk Recipe

Hello everybody, it’s O’Neill, welcome to my recipe website. Today, I’m gonna show you how to make a distinctive dish, creamy soy milk recipe. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Creamy Soy Milk Recipe is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Creamy Soy Milk Recipe is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have creamy soy milk recipe using 5 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Creamy Soy Milk Recipe:
  1. Prepare 1 cup clean soyabeans
  2. Get as needed Water,
  3. Get 1 tsp vanilla extract
  4. Make ready Granulated sugar, to taste (I used 1/4 cup)
  5. Prepare Salt,to taste
Instructions to make Creamy Soy Milk Recipe:
  1. Soak the soyabeans in 2 cups of water, overnight.
  2. The next day, drain out the water and refill the soyabeans with another 3 cups of water and remove as many skins as possible from the beans by just playing with them in your hands.
  3. The beans will sink because they are heavier and you will be left with the skins floating. Remove the skins from the surface of the water.
  4. After, strain the beans to get the water out.
  5. Then, blend the beans in batches, 1 cup of beans and 2 cups of water at a time. Blend for 1 to 2 minutes till the beans are as fine as possible.
  7. Strain the mixture through a fine sieve. Reblend the chaff with 2 cups of water and strain again if desired.
  8. Next, pour the milk into a heavy bottom saucepan and over medium low heat, simmer the milk for about 30 - 40 minutes, keeping a close eye on it and stirring frequently. Also with a spatula or spoon, remove any skins that may form on the surface of the milk while cooking.The longer the milk is boiled, the better the taste.
  9. Right before taking it off the heat, add in the sugar, vanilla and salt and any other possible add ins. Stir to combine thoroughly and take the milk of the heat. Sieve one last time to get any more chaff or lumps out.
  10. Let it cool completely and serve as is or refrigerate till cold to liking. This milk will keep well in the fridge for 3 - 4 days for the best taste. It can also be used in any recipe that calls for soy milk.
  11. The leftover chaff can also be reused. Enjoy!

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