Dairy-Free Soy Milk.
Dairy-Free Nigerian Soy Milk; dried soybeans soaked overnight, peeled, blended smooth with fresh ginger and strained through muslin cloth then slow cooked on medium heat with sugar, vanilla and a pinch of salt into a creamy, naturally sweet, plant-based milk that is completely dairy-free, lactose-free and packed with plant protein. A healthy, affordable homemade alternative to store-bought milk ready in under an hour.
Servings 8 people
Calories 407kcal
Cost $3
Equipment
- 1 A muslin cloth or cheesecloth for straining Squeeze the blended mixture as thoroughly as possible during straining; incomplete straining leaves behind gritty soybean particles that make the milk unpleasant to drink regardless of how well it was blended.
Ingredients
- 6 cups of dried soybeans Sort carefully before soaking to remove stones and dirt; a missed stone can damage your blender blade and ruin the entire batch before you even begin blending.
- 1 whole fresh ginger Always use fresh ginger rather than ginger powder; fresh ginger delivers a brighter cleaner aroma that blends seamlessly into the milk without leaving any gritty texture or artificial aftertaste behind.
- 1 cup Sugar to taste Add only after cooking is complete and heat is reduced; adding sugar during high heat cooking causes it to scorch at the bottom of the pot and gives the milk an unpleasant burnt sweetness that cannot be corrected afterward.
- 1/2 cup vanilla flavor Add together with the sugar after cooking; vanilla added during high heat cooking loses its delicate aroma quickly so always add it at the end for the most fragrant and flavorful result.
- 15 cups clean water Use clean filtered water rather than tap water where possible; the quality of water directly affects the taste and shelf life of homemade soy milk since there are no preservatives to mask any off flavors.
- 1/4 teaspoon salt Do not skip this step even though this is a sweet drink; a small pinch of salt balances and enhances the natural sweetness of the sugar and vanilla making the overall flavor rounder and more satisfying.
Instructions
- Step 1: Sort and rinse the soybeans: To begin with, sort the soybeans to remove stones or dirt. Then, rinse them thoroughly in clean water.
- Step 2: Soak Overnight: Next, place the cleaned soybeans in a large bowl and soak them in water overnight (8–12 hours). This softens the beans, making them easier to blend and digest. Peel the Beans (Optional but Recommended): After soaking, rub the beans between your palms to remove the outer skin. This step improves the taste and texture of the soymilk, making it less bitter. Then, rinse the beans several times until most of the husks are gone.
- Step 3: Blend with Ginger: Afterwards, add the soaked and peeled soybeans to a blender. Add your chopped ginger and about 6–8 cups of water. Blend until you get a smooth, milky consistency. Then, using a muslin cloth, cheesecloth, or a fine sieve, strain the blended mixture into a large pot or bowl. Squeeze thoroughly to extract all the liquid.
- Step 4 : Cook the Soymilk: Now, pour the strained milk into a large pot. Cook on medium heat for about 20–30 minutes, stirring continuously to prevent burning. During this process, the raw taste of the soybeans disappears, and the milk thickens slightly. As it boils, you may notice foam rising; that’s normal. Simply skim it off with a spoon if you prefer.
- Step 5: Add Sugar and Vanilla: Finally, once the milk is cooked, reduce the heat and stir in your sugar and vanilla flavor. Taste and adjust as needed. Some people like their soymilk sweeter, while others prefer it mild. Either way, you’re in control.
Notes
Sort soybeans carefully before soaking to remove stones and dirt; a missed stone can damage your blender blade during blending. Soak overnight for 8–12 hours in clean water as properly soaked beans blend smoother, digest easier and produce a richer creamier milk than under-soaked beans.
Peeling the soybeans after soaking is optional but highly recommended; rubbing the skins off and rinsing thoroughly removes the main source of bitterness in homemade soy milk and significantly improves the final taste and texture.
Always blend with fresh ginger rather than ginger powder; fresh ginger delivers a brighter cleaner aroma that blends seamlessly into the milk without leaving any gritty texture behind. Strain the blended mixture through muslin cloth or cheesecloth and squeeze thoroughly to extract every drop of liquid; incomplete straining leaves behind gritty soybean particles that make the milk unpleasant to drink.
Cook the strained milk on medium heat for 20–30 minutes stirring continuously; never leave it unattended as soy milk burns quickly and scorched milk cannot be rescued. Skim off any foam that rises during cooking with a spoon for a cleaner smoother final texture.
Add sugar and vanilla only after cooking is complete and heat is reduced; adding sweetener too early during high heat can cause the milk to scorch at the bottom of the pot. Always taste before adding more sugar as sweetness preference varies widely.
Storage tip:
Store in a clean airtight glass bottle in the refrigerator for up to 3 days; always shake well before serving as homemade soy milk naturally separates on standing.
Peeling the soybeans after soaking is optional but highly recommended; rubbing the skins off and rinsing thoroughly removes the main source of bitterness in homemade soy milk and significantly improves the final taste and texture.
Always blend with fresh ginger rather than ginger powder; fresh ginger delivers a brighter cleaner aroma that blends seamlessly into the milk without leaving any gritty texture behind. Strain the blended mixture through muslin cloth or cheesecloth and squeeze thoroughly to extract every drop of liquid; incomplete straining leaves behind gritty soybean particles that make the milk unpleasant to drink.
Cook the strained milk on medium heat for 20–30 minutes stirring continuously; never leave it unattended as soy milk burns quickly and scorched milk cannot be rescued. Skim off any foam that rises during cooking with a spoon for a cleaner smoother final texture.
Add sugar and vanilla only after cooking is complete and heat is reduced; adding sweetener too early during high heat can cause the milk to scorch at the bottom of the pot. Always taste before adding more sugar as sweetness preference varies widely.
Storage tip:
Store in a clean airtight glass bottle in the refrigerator for up to 3 days; always shake well before serving as homemade soy milk naturally separates on standing.