Homemade Soy Bean Milk

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I can’t believe it’s already February! Where did January go? I was going to wish everyone a happy new year, but time just flew by.

2024 was tough, wasn’t it? So many of us faced challenges – personal struggles, health issues, and the loss of loved ones. While I’m not sure what 2025 will bring, I’m hoping for the best. Let’s hope for a year filled with kindness and brighter days for everyone.

As health trends continue to evolve, nut milk has gained significant popularity among health-conscious individuals and those with lactose intolerance. Soy milk is also a popular alternative for those who can’t consume dairy. In Singapore, soy milk has been a beloved beverage for generations especially as a breakfast staple, its creamy texture and mild flavor making it a popular choice. Its versatility and accessibility, both in packaged form and freshly made in local markets, have solidified its place in Singaporean culture.

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I fondly recall my childhood, when accompanying my mom to the market always meant a reward: a refreshing glass of cold soy milk. While store-bought soy milk is readily available and affordable, homemade soy milk offers unparalleled control over sweetness, allowing you to tailor it to your taste preferences.
Although store-bought options are convenient, homemade soy milk provides the flexibility to adjust sweetness levels to your liking. Freshly made soy milk cant be kept refrigerated for a week or so, but in our household, it pretty much disappear in a flash.

If you have not jump onto the soy milk bandwagon, it is time to start. Soy milk is a fantastic dairy-free alternative for your morning coffee or tea. It’s also a versatile ingredient for smoothies. Whether you’re lactose intolerant, vegan, or simply looking to embrace a more plant-based lifestyle, soy milk is a nutritious and flavorful choice.

Maya Kitchenette

Homemade Soy Bean Milk

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Ingredients Method

Ingredients

  

• 1 cup dried soybeans non-GMO or organic
• 5 cups water If you prefer yours thinner, use 6 cups of water
• 2 pandan leaves optional1/8 teaspoon salt
• Sugar to taste, optional
• 1/8 tsp salt

Method

 

1. Soak soy beans with water.
2. Drain the soy beans
3. Add the soy beans and 6C of water into a blender and blend on slow for 30 seconds then high for about 1 minute
4. Strain the soy milk into a pot with a cheese cloth. Squeeze and rinse out as much soy milk as you can.
5. Cook on medium heat, stirring constantly as it's rich and thick the bottom gets burnt easily.