Fresh Soymilk
1 hour l Makes 4 cups
While a few store-bought brands
make soymilk with nothing but water
and soybeans, most contain additives.
Homemade soymilk has a clean,
fresh flavor that makes it well worth
the eff ort.
1 cup dry soybeans
- Rinse soybeans. Transfer beans to
a 2-qt. jar or another container with
lid. Add 4 cups water. Cover and
refrigerate 18 to 24 hours. One cup
dry soybeans will expand to about
(^2) ½ cups.
- Drain beans. Add more water and
rub beans between the palms of your
hands to loosen the outer hulls, which
should float to the surface. Scoop out
the hulls as much as possible. Rinse
and drain the soybeans one last time. - Transfer soybeans to a blender; add
4 cups fresh water. Cover and blend
2 to 3 minutes or until smooth and
creamy. Strain liquid using a clean
nut-milk bag or a double layer of
100% cotton cheesecloth. - Transfer milk to a saucepan and
add 1 cup water. Bring to boiling;
reduce heat to medium-low. Simmer,
uncovered, 20 to 30 minutes. Taste
milk; if there is a bitterness, continue
to cook another 10 minutes. Let cool. - Transfer milk to a glass jar or bottle
with a tight-fitting lid; cover. Store in
the refrigerator up to 4 days.
Fresh Almond Milk
10 minutes l Makes 4 cups
This easy method of quick-soaking
almonds in hot water and then
pulverizing the mixture in a blender
gives you pure, unsweetened almond
milk with minimal time and eff ort.
You don't need a high-speed blender,
such as the Vitamix, to make fabulous
almond milk at home, though you may
need a longer blend time to break
down the almonds.½ cup raw almonds
5 cups hot water- In a large bowl or glass measuring
cup combine almonds and hot water;
let stand 20 minutes. - Transfer almond mixture to a
blender. Cover and blend 1 to
2 minutes or until very creamy.
Strain almond mixture through a
fine-mesh sieve. - Transfer almond milk to a clean
glass jar or bottle with a tight-fitting
lid; cover. Store in the refrigerator up
to 7 days.
TRY THESE
STRAINING
OPTIONS
To strain homemade nut milk or soymilk,
you’ll need one of the following.Nut-milk bag: You’ll get the finest strain
from a reusable fine-mesh milk bag, such
as Ellie’s Bigger Better Nut Milk Bag ($12,
amazon.com), but these bags can be a
hassle to clean. To make cleaning easier,
turn the bag inside out before straining so
fewer solids get trapped in the seams.Cheesecloth: Set a fine-mesh sieve over
a large glass measuring cup, and line the
strainer with a double layer of cheesecloth.Fine-mesh sieve: This no-hassle, no-waste
option creates tasty plant milk, although it
won’t be quite as smooth as milk strained
through a nut-milk bag or cheesecloth.