homemade soy milk

After spending years being reluctant to own yet another single-use kitchen appliance, we finally decided to take the leap and buy a soy milk maker. We chose this machine for its ability to make raw milks, excellent reviews, and a $10 off deal. We even decided to overlook the atrocious use of comic sans on the machine’s label. I think the final push was our consumption of homemade iced soy lattes over the summer coupled with a certain teenager’s consumption of bowls of cereal drowned in soy milk (bowls plural, as in more than one per day).

Once we had our new machine, we just needed to buy bulk organic soybeans from the co-op. They look so nice in this vintage mason jar, I may have taken too many photos.

Then we had to remember to soak 3/4 cup of beans overnight for 8-10 hours. We have mostly stopped buying canned beans, so we’re really good at this step. By morning, the soybeans are more than double their size!

Then you just fill the pitcher to a line, add the soaked beans, put the top back on, plug it in and push a button. It does its thing for less than 30 minutes and beeps at you when it is complete.

This is the okara, or soy pulp, you strain off when it is done. I thought this step would be harder or messier. You really just have to stir the okara around a bit to let all the liquid drain off. The cool thing is that you can use okara to make veggie burgers or other things, so more bang for your buck. Prepare to hear the results of some okara recipe testing in the near future.

Once it is strained, voila!

Well, okay, maybe not voila. We usually buy plain soy milk instead of vanilla. One of my pet peeves is making something savory and being stuck with nothing but vanilla soy milk in the fridge. Still, even the plain stuff is sweetened and flavored. So far we’ve made 4 batches and just added about a teaspoon of sugar per cup (or less), a couple pinches of salt, and sometimes vanilla. We have deemed this more than adequate. The only thing it isn’t good enough for yet is those iced soy lattes. The flavor isn’t quite as good as store-bought. However, we are really encouraged that we have the recipe so close when we’ve been making it less than a week.

Our next experiment will be to try the recipe in this video from Everyday Dish. I have high hopes about the secret ingredient: barley malt powder.

More to come on this topic! Like a cost breakdown, and perhaps a perfected recipe in the near future.


Filed under food

12 responses to “homemade soy milk

  1. Ehrrin

    You can make homemade tofu now, too! Just a couple more steps & a coagulant!

  2. Frank

    Interesting. I’ve thought about buying one of these, so I look forward to hearing how useful you find it in the long run. Okara veggie burgers are my favorite kind.

    In other news, it looks like I’m going to be moving to the English countryside in Cornwall/Devon next spring for a new job. I might get a place in Totnes, which is a transition town (is that a thing in the US?).


    • !!!!! – congrats on a new job! And you get to move to someplace so interesting! There are some zygotic transition towns in the US but Totnes is like, the hometown of the dude who spearheads it so there’s nothing on that level in the U.S. I’m so excited for you! Are you going to be there long? What kind of robots to they have in the English countryside?

      I was really skeptical about the cleaning, the soaking, all the parts of the process that make it tedious. However, we’ve been spending a lot of time in the kitchen lately making more food from scratch, so it hasn’t been an undue burden. If we’re soaking pounds of beans for the pressure cooker to get through the week, it’s no big deal to soak another 3/4 of a cup for the soymilk maker. Time is always the most limiting factor when it comes to projects like this. At the rate levi drinks soymilk, though, this should save us a small fortune.

      Do they have those Soy Boy Courage Burgers in England? That brand is so delicious, but I haven’t found them in Olympia. They are the best.

  3. Wow, it’s so little and cute!! My community makes tofu as a business, so I am accustomed to seeing the process happen on a much larger scale (like, 55-gallon barrels of soymilk being turned into curds). We use our okara (there’s a lot of it, obviously) for a bunch of things: soy sausage, compost-making, feeding it to the cows, and maybe we feed some to the chickens too? Not sure about that last one.

    • misterkrista

      I would love a soy sausage/okara recipe if you happen to have one!

      We gave a little to the chickens, but it does feel funny when we purposely buy them soy free food!

  4. Hehe I love homemade soymilks! I also make with different things like peanuts, black beans etc. ^_^

  5. Oh my goodness – I had no idea this machine existed. SO COOL!

  6. Pingback: Make it from Scratch: vegan seitan nuggets | krista and jess

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