Super fresh soy milk is easy to make at home and, frankly, tastes leagues better than the stuff sold in boxes. Homemade soy milk requires only soybeans and water plus a blender and a few other common cooking tools. There’s no need to run out to buy a soy milk–making machine. Those are for when you’re hooked big-time. Click through for more of my tips and tricks for making soy milk.
The differences between rich, medium, and light soy milk are similar to those between heavy cream, whole milk, and low-fat milk. I’ve designed this recipe so that you use the same amount of soybeans but vary the quantity of water to make the different types of soy milk: for rich soy milk, decrease the water to 4 cups. For light soy milk, increase water to 8 cups.
Note that 6 ounces of dried soybeans is about 1 scant cup; if you accidentally measure a few more beans, your milk will be slightly thicker.
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