Easy, inexpensive and just a couple of ingredients... once you've made your own homemade soy milk, you'll never turn back. The best bit? Enjoying a glass of warm freshly-made soy milk as soon as you've made it.
A fantastic vegan, high-protein, lactose-free and dairy-free milk that doesn't cost much to make, and you don't need to be a competent cook in the kitchen either as it's simple to do.
Vanilla stevia or sugar
Soak soybeans in filtered water overnight for 12 hours.
Rinse and drain soybeans then put them in blender. Add 1½ litre of water and blend until creamy.
Place a muslin or cheese cloth over a large bowl or jug and filter your soy milk through it by twisting the cloth edges together and squeezing out all the liquid. Making sure no solid pieces fall into your jug.
Discard the remaining solid soybean mixture.
Pour the strained soy milk into pot. On high heat bring soy milk to a boil. Be careful as it will boil up and over the pot very easily if not watched. Simmer for five more minutes.
Skim the scum and discard.
Add preferred sweetener and serve warm or cold. For more flavour you can add vanilla essence or paste to taste.
Store in fridge for up to 5 days.
Note: You must not drink your soy milk raw.