Homemade Soy Milk In Four Easy Steps

Homemade soy milk is rich, creamy and fresh-tasting with a delicate nutty flavour. The homemade soy milk makes a refreshing change from soy milk bought from supermarkets and health food stores. Somehow it doesn't have that strange 'soya tang' that puts many people off - so can enjoyed by avowed 'soy milk' haters.

Soy milk is often made in Korea to serve chilled, poured over cold noodles with a side of cucumber and a boiled egg. The dish is known as Kong Guksu (soy milk noodle soup), with light and delicate flavours.

Home made soy milk is very easy - and perfect for the Korean recipe kong guksu

Some time is taken in soaking, cooking and cleaning the soy beans, so it may not be worth making homemade soy milk from scratch every day. However, if you freeze the beans after cooking, they can be blended straight from frozen to make soy milk in minutes.

Ingredients Serves: 20

  • 400g pack of dried soy beans (makes approx. 880g when cooked)
  • 2 tsp salt

To prepare the beans

  1. Soak the beans overnight in plenty of cold water. Drain and rinse well.
  2. Place the cold beans in a large saucepan with plenty of water. Bring to the boil, and simmer for 1.5 - 2 hours, or until soft. Drain and rinse well.
  3. Tip the cooked beans into a bowl and fill with cold water. Rub the beans between your fingers for a couple of minutes to remove the skins, and pour away the top layer of water (through a colander if preferred, just in case). Most of the skins should drain away with the water. Refill the bowl of beans with cold water and repeat 5 times, until most of the skins have drained away.
  4. You will have a bowl containing mainly beans, and a colander of mainly skins. Discard the skins. At this stage you should have approximately 880g cooked beans, which can be frozen for later use.

    Blending the milk

    1. When blending the soy beans to make soy milk, the ratio is approximately 1 cup cooked beans : 2 cups water : generous pinch of salt
    2. To make 1l soy milk, scoop 220g cooked beans into a blender with 1/2 tsp salt and 600ml water. Blend until smooth.
    3. Repeat with the remaining cooked beans if using. Serve immediately.



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