An easy to make soy milk thats free from all oils, nasties and hidden sugars.
easy oil and suger free soy milk
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Easy
No fancy equipment needed. Store it for up to three weeks so you always have some freshly made soy milk on hand. Grab these bottles for perfect, long term storage.
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Scrumptious
Not only is this soy milk easy to make, but it also tastes great. Even better you can individualise the taste to your personal preferences.
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Good for you
Free from all the additives, preservatives, oils and sugars that are found in store-bought soy milks.
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Easy on the bottom dollar
Making your own soy milk is not only better for you but it costs a fraction of the store bought milks. Plus - you wont be throwing away all those empty milk cartons into landfill so it is better for the planet too!
Prefer to watch than read?
Find our easy Oil and Sugar Free Soy Milk on YouTube. Cook along to easy and clear instructions.
Ingredients
1 1/4 Cups / 230 grams GMO free soy beans
Water for soaking, rinsing, cooking and for the milk
1 Tsp Vanilla Essence (Optional)
Pinch Salt (optional)
unbleanched nut milk bag
glass bottles for storage
Method
Rinse soy beans thoroughly and discard any discoloured beans.
Place soybeans in a large bowl and cover with water. Allow to soak for 60 minutes.
Drain soy beans and add to a large pot. Cover with enough water to be a few centimetres above the top of the beans.
Bring to a boil and then simmer for 10 minutes. Skim any froth off the top. Keep an eye on it as it can boil over very easily.
Switch off heat and allow to cool for thirty minutes or until beans are cool enough to handle.
Drain off water and add the cooked soy beans to a high speed blender with 7 cups of water. You may need to do this in two batches for smaller blenders.
Once blended pass through a nut milk bag to separate the milk from the soy pulp. Make sure you squeeze the bag to get out all your creamy milk.
Discard pulp or use to make fish cakes or add to burger mixes. Alternatively dry it out and grind for flour.
Pour milk back into a pot and bring to a boil. Reduce to a simmer and allow to simmer for 10 minutes.
Pour your soy milk into glass bottles while hot and place into the fridge. It will keep unopened for up to three weeks. Once opened use within 7 days.
If you prefer to reduce the beany flavour add in vanilla essence and salt before pouring into bottles.
the dollars and cents
Making your own soy milk costs a fraction of what it does to buy it. Plus you control everything about your soy milk. sadly most soy milks on the market (even the organic ones) have added preservatives, oils and sugars. Plus for some reason soy milk is more expensive to purchase than other dairy milks! making your own will save you money, stop empty milk cartons being added to landfill (re useable bottles can be found here) and be better for your body.
I use these soybeans. They are free from GMO’s and great value. This recipe makes approximately 1.50 litres of soy milk and costs less than $1.00 in soy beans when ordered here! I love, love, love a bargain!
The cheapest soy milk we can find to buy in our home town is $2.00 a litre (and its got added oils and sugars - yuk!). To buy the equivalent amount (1.5 litres) would cost $3.00. I know I would rather pay $1 than $3! And I definitely like the fact that I am not putting empty soy milk cartons into landfill, or drinking oils and hidden sugars.
$0.65 USD / $0.51 GBP
