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dried organic soya beans
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Soya Milk Recipe

The protein powerhouse
Prep Time 8 hours
Cook Time 1 hour 12 minutes

Equipment

  • 1 blender
  • 1 medium-sized bowl (for soaking uncooked soya beans)
  • 1 Tatung rice cooker (for cooking soya beans; alternatively, you can use a pressure cooker or slow cooker)
  • 1 glass bottle (for storing soya milk)
  • 2 - 3 containers (for storing cooked soya beans for future use)
  • 1 sieve (optional when using a high-speed blender)
  • 1 cheesecloth or nut milk bag (optional when using a high-speed blender)

Ingredients

  • 180 grams dried soya beans (opt for organic, if possible)
  • 3 tbsp cooked soya beans (add this amount to each blend)
  • 2-3 dried dates (optional)
  • a pinch of salt
  • 600 ml cold or room temperature water (for use in blending)
  • 3 - 4 cubes of ice (add these if you're using a high-speed blender during blending)

Instructions

  • Begin by thoroughly rinsing the soya beans, then soak them in cold water in the fridge overnight (7-8 hours). The soya beans will expand during soaking. This step is crucial as it will significantly reduce the required cooking time.
  • The following day, take the expanded soya beans out of the fridge. If you like, remove some of the soybean skins. Put the soya beans in a big bowl and fill it with cold water. Rub the beans between your fingers to get rid of loose skin.
  • Once the skins are floating in the water, use a sieve to help catch them.
  • Removing some loose skin can be beneficial, especially if you're using a regular blender, as it contributes to a finer texture in the soy milk. However, with a high-speed blender, this step is optional.
  • Now, it's time to cook the soya beans. Discard the soaking water and place the beans in the removable non-stick bowl that comes with the Tatung rice cooker. Cover the beans with cold water. Use the measuring cup provided with the cooker to measure 2.5 cups of water and add it to the outer pot.
  • Place the non-stick bowl into the outer pot. Then put on the cooker's lid and turn it on.
  • Cooking takes around 50-60 minutes, and the rice cooker switches off automatically. Let the beans sit in the cooker for an extra 20 minutes for added softness.
  • If you're cooking soya beans in a pressure cooker or slow cooker, you can find the instructions here.
  • After 20 minutes, carefully remove the removable non-stick bowl from the cooker, separating the beans from the water. If you're using a high-speed blender, I recommend allowing the beans to cool for an hour before blending. For those using a regular blender, proceed to blend the desired amount of beans with water as specified in the ingredients.
  • While blending, I prefer to use some of the water that was used for cooking the beans in the rice cooker. I once read an article suggesting that this water contains valuable nutrients from the soya beans cooked with it.
  • The blending process is the same as for cashew milk. Refer to the instructions above.
  • You can freeze any unused cooked soya beans. When you're ready to make soya milk, simply take out the needed amount from the freezer and blend. This time-saving trick is why I prefer to cook a large batch at once.
  • Here's a tip: when freezing unused cooked soya beans, you can divide them into an ice cube tray. This way, it'll be easier to take out the right amount you need instead of defrosting the whole batch.