Once you realize how easy it is to make this homemade soy-based milk, you’ll likely keep it on regular rotation in your kitchen. This recipe creates a creamy non-dairy milk that’s not only great for drinking, but is truly decadent as a non-dairy base for hot cocoa. The key is starting the process the 24 hours before you need the milk to allow the soybeans and almonds to soak for adequate time. EQUIPMENT: KitchenAid® K400 Blender; colander; large bowl (ideally with a pour spout); fine mesh sieve; extra fine cheesecloth (or nut milk bag); 4 quart saucepan
- Rinse the soaked soybeans in clean, cool water and drain in a colander. Run the beans through your fingers and remove as many soybean skins as possible, then add the soybeans to your KitchenAid® K400 Blender. Drain the soaked almonds (no need to rinse them!) and place them in the blender. Add 4 cups of water, cover the blender, and pulse the mixture 5 times.
- Add remaining 2 cups of water to the blender, cover and blend on speed 5 for 60-75 seconds. The milk will be very frothy. Slowly pour the mixture from the blender through a fine mesh sieve placed over your extra large bowl mixing bowl. Use a large spoon to press the mixture through the sieve until no more liquid extrudes. Discard the pulp and set the bowl and sieve aside.
- Lay an extra fine cheesecloth into a 4 quart saucepan so the edges overhang the top of the pan. Slowly pour the milk from the bowl into the cheesecloth, being sure the cheesecloth doesn’t fall into the mixture. Gently gather the cheesecloth edges into your hands, then twist the cheesecloth to press the liquid from the mixture. Discard the pulp and the cheesecloth. (We recommend doing this either near, or in, the kitchen sink. It can be a bit messy as you squeeze the liquid through the cheesecloth.)
|Calories100Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.