Creamy Soy Milk Recipe
Creamy Soy Milk Recipe

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy soy milk recipe. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creamy Soy Milk Recipe is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy Soy Milk Recipe is something which I have loved my entire life.

Connect to Yummly to review this recipe. Making your own soy milk is super easy and super cheap! See recipes for Creamy Soy Milk Recipe, Soy milk banana drink too.

To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy soy milk recipe using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Soy Milk Recipe:
  1. Prepare 1 cup clean soyabeans
  2. Get as needed Water,
  3. Prepare 1 tsp vanilla extract
  4. Get Granulated sugar, to taste (I used 1/4 cup)
  5. Prepare Salt,to taste

How to make soy milk sour cream. Essentially you make a failed attempt of making tofu 😀 This is done by curdling soy milk and separating the whey and then NOT pressing it but instead blending up the curds. Be gentle when pouring the curdled soy milk into a cloth lined colander. Learn to make homemade soy milk, plus check out recipes for other drinks that use soy milk instead of regular milk.

Instructions to make Creamy Soy Milk Recipe:
  1. Soak the soyabeans in 2 cups of water, overnight.
  2. The next day, drain out the water and refill the soyabeans with another 3 cups of water and remove as many skins as possible from the beans by just playing with them in your hands.
  3. The beans will sink because they are heavier and you will be left with the skins floating. Remove the skins from the surface of the water.
  4. After, strain the beans to get the water out.
  5. Then, blend the beans in batches, 1 cup of beans and 2 cups of water at a time. Blend for 1 to 2 minutes till the beans are as fine as possible.
  7. Strain the mixture through a fine sieve. Reblend the chaff with 2 cups of water and strain again if desired.
  8. Next, pour the milk into a heavy bottom saucepan and over medium low heat, simmer the milk for about 30 - 40 minutes, keeping a close eye on it and stirring frequently. Also with a spatula or spoon, remove any skins that may form on the surface of the milk while cooking.The longer the milk is boiled, the better the taste.
  9. Right before taking it off the heat, add in the sugar, vanilla and salt and any other possible add ins. Stir to combine thoroughly and take the milk of the heat. Sieve one last time to get any more chaff or lumps out.
  10. Let it cool completely and serve as is or refrigerate till cold to liking. This milk will keep well in the fridge for 3 - 4 days for the best taste. It can also be used in any recipe that calls for soy milk.
  11. The leftover chaff can also be reused. Enjoy!

Note: Unlike the fortified soy milk you can get at grocery stores, homemade soy milk does not have extra B vitamins. If you're using soy milk as a milk substitute, consider taking a B. This creamy ramen broth is a bit different from your run of the mill ramen broth, but exceptionally delicious none the less. It's comprised of miso paste, dashi, and soy milk and then elegantly seasoned with white pepper and vegetable. Spicy and rich vegetarian ramen recipe made with soy milk and vegetarian dashi.

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