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DIY Soy Milk
1 cup dried soybeans
4 cups water just off the boil (plus additional for thinning milk to desired consistency)
2 tablespoons old fashioned rolled oats
1/8 kosher salt
sweetener and/or flavorings such as vanilla or almond extract (optional)
Rinse soybeans, drain, and soak in a generous amount of filtered water overnight. Drain and rinse again, removing any floating loose skins. Drain well and transfer beans to blender.
Add oats and boiled water to beans and secure lid. Puree thoroughly, being cautious that lid remains tightly closed.
Strain puree through a nylon nut milk bag into a 4 qt. pot. (I also tried straining the milk through a cheese cloth-lined strainer, but this was much more difficult to manage in my experience.) Bring the milk up to a gentle simmer, skimming off any foam or skin that forms. Continue to cook, stirring regularly, for about 20 minutes. Add salt and any sweeteners or flavorings desired. Taste and adjust flavorings as needed.
Fresh soy milk can be enjoyed as a warm beverage. Otherwise, transfer it to a glass container with a lid and allow to cool. Refrigerate to store.