This was a little bit more work than I had expected, mostly because the dried soybeans needed a lot more water to be soaked in compared to Almond Milk / Almond Flour process.

I had to increase the amount of water for the soybeans to be soaked in and also the amount of water to process.

Soy is a good substitute for diary being lactate free and is also gluten free. Many vegan products contain soya beans or its by-products as a replacement for Omega-3 and as a protein.

Some of the benefits of soy are listed in the link. My personal experience has been for perimenopause or pre-menopause hot flushes and mood swings. Changing my diet to include more soy products like tofu helped me to maintain a better balance to hormonal changes.

Soy milk, tofu and other soy related foods/desserts are foods that I, as an ethnic Chinese, grew up on. This however, is my first attempt in making soy milk and it is so much richer in taste compared to those available in the market. The real push for me was my intent on using the soy milk (cream) in my Herman breadmaking and also to make use of the soymeal as fibre.

Soymilk Herman Cinnamon Load

How to make Soy Milk:

Ingredients:

1 cup dried soy beans

3 cups water

Method:

• Soak soy beans in water overnight.
• Rinse off the soy beans, remove the skins.
• Blend with 2 or more cups of drinking water. (I used 3 cups of water)
• Pour mixture into muslin bag and squeeze to extract the milk. Keep the residue for making soymeal.
• To make soymeal, I placed the whole muslin bag in a container (open top, not closed) in the fridge overnight. This helps to dry out the soymeal.
• Blend in a food processor as finely as you can. Keep and use as a streusel topping or for baking

Soy milk can be used to make vegan cheese or tofu. That will be my next project.