We believe that the best quality soy milk is made with the traditional stone mill, but there are alternative ways that still produce a great tasting result. If you would like to make fresh soy milk at home, you can do so by using a mixer. Here, we have included a short demonstration of how to make 1 Litre of soy milk at home.
The process can be simplified into three easy steps: Mixing, Filtering and Boiling.
Wir beginnen damit, 300 g (trockene) biologische Sojabohnen über nacht einzuweichen, vorzugsweise für länger als acht Stunden.
Then, we add the soybeans together with 1 litre of mineral water into the mixer and crush them at high speed until the beans are finely grained.
Here, we simply filter the mixture through a filter towel and extract the raw soy milk.
In some methods, the soy milk is filtered after cooking. This means that the protein in the Okara is also cooked. As a result, the soy milk will have a higher amount of protein. However, following this method makes the cooking, filtering, and pressing process more difficult. Moreover, there is also a higher risk of burning the soy milk mass.
We recommend, to always filter the soy milk before cooking it, as it is more hygienic , it is easier to cook the milk, and the milk is less likely to burn. Taste-wise, there is no difference in taste.
Zum Schluss, kochen wir die gefilterte Sojamilch erstmals bei 100 Grad und lassen es dann 15-20 Minuten bei niedriger Temperatur köcheln. Ganz wichtig ist dabei, vor dem Kochen noch ein Liter Wasser zu der Masse hinzu zugeben, um die Masse zu verdünnen und um zu verhindern, dass die Masse anbrennt.
Now the fresh soy milk is ready to drink or to be used for making fresh tofu.
Raw soy milk cannot be consumed directly. When heated close to 90 degrees, there will be a lot of bubbles generated. This is caused by the saponin in the soy milk which demonstrates a “fake boiling”. Here, you can prevent the soy milk from overflowing by turning off the heat in time, or simply by adding a small amount of cold water and skimming off the residual foam. Afterwards, continue heating the soy milk to 100 degrees to ensure a high quality taste.