All you need to have:
- Dry soy beans (around 50 gr)
- Filtered Water*
- Maple syrup 2 tablespoons
- Sieve
- Cheesecloth or a gaze dressing**
- Two empty bottles
* Filtered water is better in taste but you can use tap water instead if you usually drink it anyway.
** it is much cheaper to get the gaze dressing (from any pharmacy or health shop) and it will do the same trick as the cheesecloth.
1. In a measuring cup add the soy beans and cover with a lot of water (around 3x the amount of beans). Leave them 4 - 6 hours, or better overnight, soaking.
2. Drain the beans and add them to a blender, food processor or a powerful smoothie machine. Add about 550-600ml of water to the beans and blend on high speed for about 1-2 minutes.
3. Then take your sieve and position this over one of the bottles (or bowls). Transfer the soy water through the sieve - you will have some pulp which you can keep for other recipe types or throw away.
4. Then wash the sieve and pad the inner part of the sieve with the gaze dressing. Now transfer the soy milk from the bottle or bowl through the sieve again in order to remove the smaller soy pulp pieces.
If needed repeat this last step again.
5. Add the milk to a saucepan and bring it to a boil.
Here's when you should add your flavoring: maple syrup (or vanilla extract if you don't like it sweet) - I think maple syrup works best. Around 2 tablespoons per 600ml. When it starts to boil turn the heat off and remove any foam on the top of the milk.
6. Store it in a closed bottle in your fridge and it should be fine for around 3-4 days.
2. Drain the beans and add them to a blender, food processor or a powerful smoothie machine. Add about 550-600ml of water to the beans and blend on high speed for about 1-2 minutes.
3. Then take your sieve and position this over one of the bottles (or bowls). Transfer the soy water through the sieve - you will have some pulp which you can keep for other recipe types or throw away.
4. Then wash the sieve and pad the inner part of the sieve with the gaze dressing. Now transfer the soy milk from the bottle or bowl through the sieve again in order to remove the smaller soy pulp pieces.
If needed repeat this last step again.
5. Add the milk to a saucepan and bring it to a boil.
Here's when you should add your flavoring: maple syrup (or vanilla extract if you don't like it sweet) - I think maple syrup works best. Around 2 tablespoons per 600ml. When it starts to boil turn the heat off and remove any foam on the top of the milk.
6. Store it in a closed bottle in your fridge and it should be fine for around 3-4 days.
