🌟 IMPORTANT! 🌟 READ THIS IF YOU'RE PLANNING ON MAKING TOFU 🌟 While I have made tofu with this soy milk before, lots of people are having trouble making tofu with this soy milk compared to the original soy milk video (ruclips.net/video/wDdzSr7RqC8/видео.html). I think it's because the slightly cooked bean pulp is harder to "milk"...maybe. No matter the reason, I recommend using my original soy milk recipe instead if you're trying to make tofu. TL;DR: Use this soy milk recipe if you are planning on making tofu: ruclips.net/video/wDdzSr7RqC8/видео.html
I just found your channel after a fail tofu, the milk happen to not become tofu and I did that to the beans, thanks for solving the mystery that torment me past night 🤣🤣
I have a MAJOR problem with this video. You said it wouldn't taste like store bought... you were right... it is 1000X better for a fraction of the cost. I will be trying to can some of this up very soon. Thanks so much. :)
I made this few days ago. I did soak the beans fora few days, changing the water regularly. This was due to preparing to make your first soy milk version, before I'd seen this tutorial and then to my medical conditions flaring up. It worked a dream. The finished milk was smooth, creamy and tasted pleasant. The okara went in fridge to use in a recipe. I even ate some of the okara as is. I was that impressed, I've gotten a soy milk maker being delivered and a tofu press and coagulant so I can make my own for every day consumption, in larger batches and stop buying from the supermarket. X
I made both versions and this one definitely tastes so much better. There’s no beany flavour whatsoever. Adding flavours like cinnamon and vanilla, really takes this up a notch. Even without anything sweet, it’s delicious and creamy. 10/10
Subscribing right now! The fact that you updated and enhanced your recipe based on feedback makes me see the importance you give to your food, as well as the effort you put into this. This is the first vegan channel I'm subscribing to after two and a half years of being ovolactovegetarian, and just recently dropping the milk and cheese. Thanks!
No need to find vegan versions of anything really. What I'm after is good vegan recipes that are just good on themselves, rather than trying to duplicate an animal alternative. I mean, I think once one frees oneself of the concept of "vegan vs non vegan" one realises that it's just a couple of ingredients you avoid when cooking, and then you can learn to make other foods that are delicious without using diary or meat. I know I'll learn a lot here, and thanks for that :)
I agree vegan food is awesome for itself, but not everyone is a purist. Some of us (especially those who came to veganism late, after a lifetime of eating other foods) still want to be able to duplicate the textures and flavors we learned to enjoy, without sacrificing living beings, or stooping to the processed, expensive crap in stores. Mary, your efforts are truly appreciated, thank you! I lived most of my life on the coastline in New England, where much seafood was free for the gathering, so always trying to replicate those favorites!.
OMG! This is seriously the best vegan recipes channel. Your videos are so professional and amazing! You deserve way more subscribers. Thanks for taking the time to share your amazing recipes.
There is also the traditional way of same day soaking soybeans--on high heat boil in water for 1-2 minutes, remove from heat, cover & let soak 1-4 hours. Maybe that can be used to make tofu too.
see mary's test kitchen post on making tofu (she says you must use the soymilk long-soak/ uncooked method in her first video, as cooking may prevent coagulation?) good luck tofu-ing.
u're right, i had the same problem as well here in Morocco with vegan and gluten free products. but fortunately you can make everything yourself at home, which is way cheaper and more clean.
+Majda I'm from Morocco too and I'm vegan and soy milk is expensive and rare as all hell over here! can you tell me where i can buy soy beans here? or their name in arabic?
What I've learned from reading this thread, is that if you use the soaking method, you get a more tofu out of it. If you use this method without soaking, first, you get less tofu when trying to curdle it. Since food can be like chemistry, there's something that didn't get activated in the beans.
Dear Mary! I'm watching you from the italian Alps. Thank you for the fantastic, simple, quick and short tutorials! Please continue! Best regards Maggie
I noticed you also skipped the step to remove the skin. I was wondering earlier, what's the point of removing the skin since the milk will be drained anyway?
I freeze in glass jars all the time. You just need to leave enough space for expansion. Many canning jars even have a "freeze line" to show where to fill them to. Love the video though!
I'm such a nut milk fan that I rarely use soy milk any more. But I'm all over this! Can't wait to try this at home. Thanks for this "renewed" awesomeness! 💕
ahhhhh... thank you so much soaking and peeling is in an insane amount of work for all the soy milk I drink will give this a try and hopefully it tastes amazing :)
Hey Mary! I just now finished making my first ever batch of Soy Milk! I was a bit nervous at the start that I may do something to mess it up, even though the recipe is so simple, but it turned out so amazingly delicious! I'm drinking the cup or so that wouldn't fit into my quart mason jar and it's perfect... Nice and warm with a tsp of agave... Scrumptious! I cannot wait to make tofu and yogurt from this homemade masterpiece :) Keep up the fantastic recipes of yours, they turn us all into accomplished home chefs! ^_^
ty for feedback. I am going to try the pre-cook method in addition to overnight soak, giving a long time for oxalates to be removed. I will pour out all the soaking water of course. thanks for sharing that it tasted good. my first batch that i made yesterday was not precooked and it... tastes off. not nearly as good as the unsweetened soymilk i buy with "natural flavorings". I reeeealy hope the precooking step fixes this issue.
Made my first batch of soya milk and tofu following the instructions in one of your video's - next time will use the method you recommend in this video. Thank you.
A tip I've adopted recently; I rehydrate my beans in the slowcooker for up to 24 hours. This really cuts down on the beany taste. I started making soymilk on my own to save money, but I'll admit I like my soy milk as close to westsoy unsweetened as possible. I found the prolonged heat really helped. Since the slowcooker is on anyways, I try to make enough for 1/2-1 gallon at a time!
Thank you for the recipe. I follow the recipe to make soymilk today. It taste so good. I boil the soymilk about 15 minutes and add sugar, salt and vanilla. And it taste so gooood
We got a Vita Mix. two minutes on high pulverizes the beans, skin and everything. However, I have been cooking them til the beans were soft. If I just soak the beans then make the milk, I get okara. If I cook til the beans are soft, the milk goes right through the flour sack towel (much finer weave than a nut milk bag.) with no okara. I have a home-made strainer (nylon scoop with holes drilled in it.) I watch how long it takes to drain. and add more water to the batch till it looks right. Even so the milk still gets a bit thicker before I have to make another batch. The bean pulp soaks up moisture. I just add a bit more water. Still tastes good, especially in the morning with a dash of clove, cinnamon and honey.
OMG I LOVE YOUR CHANNEL!! 🙌🏾🙌🏾🙌🏾 I'm thinking about transitioning seriously in the next month and you make it so easy to fall in love with. BTW YOU'RE HILARIOUS😂😂😂
Aloha Mary, Thank you for this great easy recipe. I will try this then try making tofu using your tofu tutorial. One of my great childhood memories is eating my Japanese mom's okara with gobo and carrots which was flavored with just a little shoyu and sugar. Sometimes she would add hijiki seaweed. Thanks again! 8-) PS. I just subscribed!
LuvHorsez always soak after boiling rub to gether to removes skins.too. You can make beans up to.this point and freeze so next time just deforst and blend
Thank you Thank you Thank you!!! after making soy milk a few times which tasted horrible, I saw this video and this time it was so much better,it actually tastes good! I soaked them overnight and then boiled for 10-15 minutes.could you make a video on soy yogurt?that uses probiotics
Thank you for this. I bought some soy beans a couple weeks ago intending to make milk, but needed to look up a video to make sure I knew the process. Wasn't sure if it was like making nut milks or not. Also want to make rice milk as well.
Buy brown rice (preferably sun-dried) soak a handful or two in water until you start to see bubbles forming when you move or tap the bowel or container which takes about 1 - 3 days. Then use 2 Tbsp of that water to a litre of soy milk in a glass jar or container then leave at room temperature for 12 - 24hours. Done :)
you know a vitamix would be life changing for you. i just made miyokos yuba bacon yesterday. oh and I couldn't find the oyster mushrooms but I found hen of the woods and they worked awesome in the curry.
+Kari Eats Plants I was just thinking how refreshingly down-to-earth it is that she doesn't have one! I just was gifted a Oster Versa which seems to be able to do the same things at a fraction of the cost of Vitamix. Hopefully it will work out.
This is funny...I did this exact thing except I only saw the 1st video and accidentally boiled the whole beans for a short while like you said in this video before stopping and blending it all (slotted spoon included) I'm still boiling the milk now as I type so I'm relieved to see I didn't totally screw up!
thanx Mary, thats so aesome and easy. I remember that you put the bean-skin away. So a little tiny hint: If you have a sensetiv belly than it s better to put the skin away.....
I wasn't gonna comment until I made it, but I made it this morning and it's great! Haven't made soy milk in a whiiiile, but I remember how big of it hassle it was before. This was easy, relatively quick, and it tastes great! Thank you for the recipe!
@@allycatjoy2461 I boiled first for like 5-10 minutes (I forget about it sometimes and leave it for 10 mins, but 5 also works), and yes, after straining I cook the milk for about 15-20 minutes - I taste it to know if it's done.
Yes, I'm curious as to whether this step helps remove the bean-y taste or not....Also curious that the overnight soaking step is omitted yet the result is supposed to be less bean-y.
Rose Lee Always get the skins off Do extra and freeze prepped beans in containers for fast future use. It makes it more likely youll make your own soy milk if there all prepped and ready and skinned
Love your work, Mary, thanks! Could you do a few okara recipes? And, yes please for the beancurd tutorial! Thanks again for sharing all you have tested and perfected!
thanks for you video, simple andveasy to follow. I made s delicious Soy milk. One question, For how long I need to boil okahra in order to eat it. I have already boiled for 20 minute and I don't want to fry or oven bake it . thanks !!!
I would love to see more videos on other types of plant based milk, or even drinks like that one you talked about on you condensed milk recipe. Just loving you channel.
Quick question! Can I just use a really strong blender after boiling the beans to make the milk? Do I HAVE to strain it? Also, why do you boil the beans after straining them in the pot? Is it un-safe or harmful to consume the milk without boiling it? Thanks so much in advance! And I looove your videos
1. It's kinda gross with all the fiber left in the milk. 2. It cooks the milk completely and improves the taste. 3. You might get a tummy ache if the milk isn't completely cooked. Good luck!
It's easier, though I'm sceptic about its health value. Repeated soaking in water/exchanging the water removes saponines (they act hemolytic at higher doses and cause anemia). If You feel low on energy over some time, You may wanna have a blood check in case something's wrong.
Love how simple this is! my fiance drinks two cartons of soy milk a week, so I may just try this. :) And kinda unrelated, but I would love it if you could come up with a recipe for yorkshire pudding. i've been missing it so much lately and i've been finding trying to make it vegan it's so hard to get the right texture.
+itsa kaykip I hope you guys will like it. The flavour is different from store brands but you can also add your own flavourings like vanilla/spices. I have yorkshire pudding on my to do list. I'm also having trouble to be honest! When I come up with something really good I will share...hopefully before Christmas! Thanks for your request, dear
I'll have to try this. Soymilk is my favourite type of plant milk and I'm sure this would be cheaper than buying it from the store ^^ That bean curd stuff looks really good too!
thanks very much. I made soy milk first time at home and found it doable too. Can you please tell what best can be used to sweeten milk when making tea. I used jaggery after switching off the flame and it curdled twice. Third time i added honey and removed from the flame as soon as i felt it could curdle. I want to use a safe and healthy option and not sugar.
Soy milk will curdle when it is hot and interacts with something acidic (tea). Let your tea cool a little before adding warm soy milk. If it is too hot, it will curdle. Commercial soy creamer companies use additives to prevent curdling. I'm not sure how to do it at home.
Mary's Test Kitchen // Vegan Cooking : thankyou so much ma'am for sharing this info. It's really sweet of you. I wasted a lot of time in trying ways even next day before giving up. I know I can still make soy milk and use them in simple milkshakes like banana milkshake. Thanks again and have a blessed day.
You can freeze in a glass jar just leave some room at the top for the expanding fluid. I freeze in jars all the time! Hate plastic. Never had a problem!
I love this! I want to make my own so I can try to make Taiwanese savory soymilk and fried dough or Dou Jiang. I'm afraid to make it with store-bought soymilk. Thank you for the demo :)
Interesting! For me soymilk will probably be worth the extra effort because it's a complete protein source (especially to make soy yogurt), but might give almond milk a try!
Love the video and I have a question. I have made almond milk before so it's pretty easy but I have a question about the estrogenic effects of soy. I'm a little reluctant to use much soy because I've heard so much about it possibly contributing to breast cancer. I subbed. Great video.
Actually, soy has been shown to reduce the risk of breast cancer. Phytoestrogen (from plants) is not the same as estrogen (from animals). Here's just one article that summarizes some of the myths that float around about soy: www.webmd.com/breast-cancer/features/soy-effects-on-breast-cancer#1
Well. When you read the whole article, it's still not clear. Especially for women with breast cancer history or post menopausal women. I am the later. I have wanted to add soy yogurt and tofu back into my diet and was getting excited about it. Now, not so sure.
Would you have a recipe for consomme? or Pho? cravings for soups are strong, but commercial brands and restaurants are pretty salty, and I've had no luck at home so far Love the video's Mary!
Hey guys, I loved this milk much more than the other one, but when using it to make tofu my final product was way less than usual, although the quantity of milk was the same as always. Any tips?
Hi Mary I made this today but during the simmering the milk part a lot of the water evaporated leaving me with significantly less milk. Should I partially cover the simmering milk or is this normal? Thank you for the recipe ! it tasted great ❤
@@marystestkitchen that's actually a great idea, why didn't i think of that 😅 Thank you so much for getting back to me ❤️ I'm so excited for the upcoming youghurt experiments!
You're most welcome! You can try my Okara Sea burgers recipe if you like, it's like a cross between a vegan crab cake and a fish filet. I may have a seitan recipe with Okara coming up soon... Still working out the kinks in the recipe though. I do have a tutorial on hemp milk. Nut milks are basically all the same: soak raw nuts to soften (about 4-6 hours or overnight), blend well, and strain. No heating required. Generally, I use one cup of nuts per five cups of water but you can do more or less to get your desired thickness. I believe Anna from Cooking With Plants has some videos on nut milks. :-)
Just tried making this with dried green peas as I didn't have any soy beans. Will see what it tastes like when chilled! Added a date per cup and a touch of cacao powder in order not to scare my husband away from the green milk... :D
Great tutorial. Curious why you advise against freezing in a glass jar? I freeze things in glass all the time. The trick is just to leave a bit of headspace to allow for expansion.
I was super curious since you can make tofu from chickpeas and both can make aquafaba. The milk though is thick and tastes so much like soy milk. I tried curdling it as well for buttermilk and it does, just not like soymilk, probably because of the difference in protein. I'm trying it in pancakes later.
Outstanding! I was wondering about this exact thing myself and was getting ready to reverse engineer a similar process based upon the fact that these beans have similar properties... Only soy has the higher protein content, a bit misunderstood, and is difficult for me to find at the Grocery store. Your comments are GOLDEN! Thank you.
Thanks for the recipe. I do have a couple questions. First, your recipe does not say so, but if I boil one cup of soybeans, when I go to mix them with water it is going to be much more than one cup of beans now, I had three cups of beans after boiling. Should it be, one cup of soaked (or boiled) soybeans to five cups of water or one cup of raw soybeans, boil them and add all of these beans (now several cups) to the five cups of water? I hope that makes sense. Also, the recipe says that I should simmer the strained soymilk for 10-20 minutes, but the video shows the milk boiling and several people in the comments mention boiling it too. Should I boil the soymilk? So far, I have found your soymilk recipes to be the best-tasting soymilk I have made. Thanks.
The ratio should be one cup of DRY beans to five cups of water. You should let the soymilk BOIL, then turn the heat down to a simmer so it will not overflow. A simmer is a type of low boil :-)
I loved this video!! I didn't know your channel so I'm gonna be watching more of your vids (I'm vegan too) because I really like how you explain. Suscribed!! cheers from Argentina!!
2 methods that would be interesting to experiment with..1) making the soymilk with dry-roasted beans 2) Soak normal beans in hot water +food-grade lye to break down skins and deactivate beany enzymes
Quick recipe to make soy milk from soy beans. But many other channels say to soak them for upto 8-12 hours. So is there any noticeable difference between these two methods? And more importantly can soy milk be used like regular milk for preparing other milk related items like tea, coffee etc.
so I can just wash the dry soya beans, then boil them for minutes, blend it + squeeze it with bag or use juicer , then cook it and done? boil the dry bean instead of soak it overnight for 10-16 hours? I shall try, see whats the difference, and if thats another great time saving option :)
Hi - just seen your very clear and informative video. We are very keen to try the recipe out to avoid packaging and supermarket prices. Could you give the quantity of soy beans used, water needed and how much milk was produced from this? Many thanks for sharing.
IMPORTANT QUESTION: I am making this recipe, and i am currently cooking the soy beans. BUT after the 1-2, they are still raw!! And i have heard that eating raw soy beans can be killing you, or set your health in big danger. What to do?
+wolfGoCrazy First when you boil the beans for one minute, it is just to take the bitterness off the beans and hydrate them. You fully cook the soy milk AFTER you strain it. If you try to do this before straining, it will be quite difficult to get a rich, creamy milk out of the pulp. While it's true that raw soy beans are not good to eat, let's not over blow the "danger." They just simply won't taste good and will be difficult to digest and lead to a tummy ache.
+Mary's Test Kitchen | Vegan Cooking Thank you! I am just afraid of damaging my body, it is my first time making this, and when i drink soy milk, I only drink the store bought ones.
I love the idea of cooking 2 minutes before blending. I think I will combine that with soaking overnight 8 hour, pouring off water, then adding water and boiling 15 min., pouring off water (all these soaks to remove oxalate) then proceeding as you have suggested. Comments?
This is the best recipe for soymilk that I have ever found. No plant flavor at all taste like I used to remember soymilk being. Thank you Mary and Miyoko! Bless you both!
Oh Mary, I love all your recipies sooo much. But with this one, I don't know. My soymilk turned out watery dialuded-looking :( I didn't have a nutmilk bag, so I just justed an old linen towel. Do you think, it is possible to filter out all the good creamyness? My okara did turn out normal, though... But on the other hand, there was no yuba...
+Malte Schmidt If it looks watery, then too much was left in the pulp. Perhaps you didn't blend finely enough. In this case, simply put the watery milk back in the blender along with the pulp and strain it again. Make sure to squeeze the pulp as dry as possible.
Hi Mary I made soy milk using your recipe yesterday it tasted amazing!!!! However this morning when I poured my self a cup the milk was a little thick and starchy I shaked the bottle before pouring could it be that? I tried to leave the milk to settle but no luck. Please help.
Dude! I JUST visited bulk barn for the first time and bought soy milk powder for the first time. I will tell you want I think after I try it. My plan is to include it in some Chinese pastry videos.
Mary's Test Kitchen | Vegan Cooking ha-ha that's crazy! I noticed it there for the first time 2 days ago and made milk with it. Meh. I was hoping you'd say I add this and do this and its delicious. Now I'm looking forward to what uses you come up with. I'm a new subscriber so I can't wait to check out all the recipes on you site. It all looks great. BTW what took you so long to reply(less than 15 min) lol
there is something called 豆浆机 soybean machines it is widely sold in China. it takes 2 steps add soy (dried/soaked) + water and select your options on the machines. 15-25mins. all done
🌟 IMPORTANT! 🌟 READ THIS IF YOU'RE PLANNING ON MAKING TOFU 🌟
While I have made tofu with this soy milk before, lots of people are having trouble making tofu with this soy milk compared to the original soy milk video (ruclips.net/video/wDdzSr7RqC8/видео.html). I think it's because the slightly cooked bean pulp is harder to "milk"...maybe.
No matter the reason, I recommend using my original soy milk recipe instead if you're trying to make tofu.
TL;DR: Use this soy milk recipe if you are planning on making tofu: ruclips.net/video/wDdzSr7RqC8/видео.html
I noticed that you removed skins from beans in one video and NOT in this one. What is the actual benefit of removing the soybean skins?
I just found your channel after a fail tofu, the milk happen to not become tofu and I did that to the beans, thanks for solving the mystery that torment me past night 🤣🤣
Thanks, I used pinto beans to make mine. God bless you.
I have a MAJOR problem with this video. You said it wouldn't taste like store bought... you were right... it is 1000X better for a fraction of the cost. I will be trying to can some of this up very soon. Thanks so much. :)
Did canning work?
I made this few days ago. I did soak the beans fora few days, changing the water regularly. This was due to preparing to make your first soy milk version, before I'd seen this tutorial and then to my medical conditions flaring up. It worked a dream. The finished milk was smooth, creamy and tasted pleasant. The okara went in fridge to use in a recipe. I even ate some of the okara as is. I was that impressed, I've gotten a soy milk maker being delivered and a tofu press and coagulant so I can make my own for every day consumption, in larger batches and stop buying from the supermarket. X
"You don't want to squeeze too hard and break your nut bag."
- words of wisdom right there
haha I didn't even think of that but TRUE!
hahaha just lost the G rating lol
😆
I used a pillow case instead of the nut milk bag! Weird but works so great
+beard whisperer Brilliant idea, my dear!
I used like organza gift bag , it’s really small and took a lot of time, i wish I saw your comment before
I use curtain voile. Works like a charm, rinses out super easy and is basically impossible to break while squeezing
@@longfeijiang2449 lmaoooooooooo this had me dying
@@longfeijiang2449 my husband and I were laughing for a good couple minutes at this lmfao
I made both versions and this one definitely tastes so much better. There’s no beany flavour whatsoever. Adding flavours like cinnamon and vanilla, really takes this up a notch. Even without anything sweet, it’s delicious and creamy. 10/10
Thanks for sharing!
Thanks for sharing your experience
Subscribing right now! The fact that you updated and enhanced your recipe based on feedback makes me see the importance you give to your food, as well as the effort you put into this. This is the first vegan channel I'm subscribing to after two and a half years of being ovolactovegetarian, and just recently dropping the milk and cheese. Thanks!
+Lucas Medina D'Abate (Nigra)
No need to find vegan versions of anything really. What I'm after is good vegan recipes that are just good on themselves, rather than trying to duplicate an animal alternative.
I mean, I think once one frees oneself of the concept of "vegan vs non vegan" one realises that it's just a couple of ingredients you avoid when cooking, and then you can learn to make other foods that are delicious without using diary or meat. I know I'll learn a lot here, and thanks for that :)
I agree vegan food is awesome for itself, but not everyone is a purist. Some of us (especially those who came to veganism late, after a lifetime of eating other foods) still want to be able to duplicate the textures and flavors we learned to enjoy, without sacrificing living beings, or stooping to the processed, expensive crap in stores. Mary, your efforts are truly appreciated, thank you! I lived most of my life on the coastline in New England, where much seafood was free for the gathering, so always trying to replicate those favorites!.
OMG! This is seriously the best vegan recipes channel. Your videos are so professional and amazing! You deserve way more subscribers. Thanks for taking the time to share your amazing recipes.
You are so kind. Thank you! I really appreciate your encouraging words :-)
There is also the traditional way of same day soaking soybeans--on high heat boil in water for 1-2 minutes, remove from heat, cover & let soak 1-4 hours. Maybe that can be used to make tofu too.
Since this one is so much easier, I might get back to making tofu again. I'm in love with your recipes so I get excited every time you post a new one.
+Ayana Sioux (asjcreations) I'm so happy to hear that! Thank you, my dear. Have fun making soy milk and tofu!
see mary's test kitchen post on making tofu (she says you must use the soymilk long-soak/ uncooked method in her first video, as cooking may prevent coagulation?) good luck tofu-ing.
This is a life saver! im truning vegan and it s very hard to find non dairy milk here in morocco either it s expensive or unexistant! THANKKK UU!
You're welcome! Good luck, dear.
u're right, i had the same problem as well here in Morocco with vegan and gluten free products. but fortunately you can make everything yourself at home, which is way cheaper and more clean.
Gizlane BOUSKRI exactly! i eventualy decided to start with being vegeterian and then little by little become a vegan!
+Majda I'm from Morocco too and I'm vegan and soy milk is expensive and rare as all hell over here! can you tell me where i can buy soy beans here? or their name in arabic?
Maajda it happens the same in argentina (the land of meat and dairy) we only have one brand of soy milk but it's mixed with juice!
What I've learned from reading this thread, is that if you use the soaking method, you get a more tofu out of it. If you use this method without soaking, first, you get less tofu when trying to curdle it. Since food can be like chemistry, there's something that didn't get activated in the beans.
+truvelocity you may be on to something!
Now that's interesting. Will try to soak them before attempting soy milk then tofu :)
Dear Mary!
I'm watching you from the italian Alps. Thank you for the fantastic, simple, quick and short tutorials! Please continue!
Best regards
Maggie
Hellooo dear Maggie! Thanks for the encouragement! :-)
I noticed you also skipped the step to remove the skin. I was wondering earlier, what's the point of removing the skin since the milk will be drained anyway?
i am amazed at how many uses soy beans have. definitely doing that "egg drop" soup thing omg
I freeze in glass jars all the time. You just need to leave enough space for expansion. Many canning jars even have a "freeze line" to show where to fill them to. Love the video though!
Hi I just made a batch. I used my juicer to squeeze out every drop. Worked great and fast!
I will have to try that,I have a juice extracter.
The beans are so hard I can't imagine that working with my juicer and it's such a PITA to clean...
"This is an exercise in patience"
Followed by a fierce death grip
Loved this video - really thorough and doable :)
+VeganRevolution I swear, I was trying to be gentle! lol Thanks!
It's refreshing after The Vegan Atheist's nonsense video of today 😌
I'm such a nut milk fan that I rarely use soy milk any more. But I'm all over this! Can't wait to try this at home. Thanks for this "renewed" awesomeness! 💕
+Sun Soul Pancake You're most welcome, my dear :-)
ahhhhh... thank you so much
soaking and peeling is in an insane amount of work for all the soy milk I drink
will give this a try and hopefully it tastes amazing :)
Hey Mary! I just now finished making my first ever batch of Soy Milk! I was a bit nervous at the start that I may do something to mess it up, even though the recipe is so simple, but it turned out so amazingly delicious! I'm drinking the cup or so that wouldn't fit into my quart mason jar and it's perfect... Nice and warm with a tsp of agave... Scrumptious! I cannot wait to make tofu and yogurt from this homemade masterpiece :) Keep up the fantastic recipes of yours, they turn us all into accomplished home chefs! ^_^
ty for feedback. I am going to try the pre-cook method in addition to overnight soak, giving a long time for oxalates to be removed. I will pour out all the soaking water of course. thanks for sharing that it tasted good. my first batch that i made yesterday was not precooked and it... tastes off. not nearly as good as the unsweetened soymilk i buy with "natural flavorings". I reeeealy hope the precooking step fixes this issue.
Made my first batch of soya milk and tofu following the instructions in one of your video's - next time will use the method you recommend in this video. Thank you.
Thank you Mary! Looking forward to making soy milk and bypass the whole carton production business!
A tip I've adopted recently; I rehydrate my beans in the slowcooker for up to 24 hours. This really cuts down on the beany taste. I started making soymilk on my own to save money, but I'll admit I like my soy milk as close to westsoy unsweetened as possible. I found the prolonged heat really helped. Since the slowcooker is on anyways, I try to make enough for 1/2-1 gallon at a time!
Thank you for the recipe. I follow the recipe to make soymilk today. It taste so good. I boil the soymilk about 15 minutes and add sugar, salt and vanilla. And it taste so gooood
lovely! Well done!
We got a Vita Mix. two minutes on high pulverizes the beans, skin and everything. However, I have been cooking them til the beans were soft. If I just soak the beans then make the milk, I get okara. If I cook til the beans are soft, the milk goes right through the flour sack towel (much finer weave than a nut milk bag.) with no okara. I have a home-made strainer (nylon scoop with holes drilled in it.) I watch how long it takes to drain. and add more water to the batch till it looks right. Even so the milk still gets a bit thicker before I have to make another batch. The bean pulp soaks up moisture. I just add a bit more water. Still tastes good, especially in the morning with a dash of clove, cinnamon and honey.
OMG I LOVE YOUR CHANNEL!! 🙌🏾🙌🏾🙌🏾 I'm thinking about transitioning seriously in the next month and you make it so easy to fall in love with. BTW YOU'RE HILARIOUS😂😂😂
Shanika Wagner hey just curious... Did you convert? If so is it still going strong or how long did it last?
Made my first batch today and it is delicious!
Thank you for the recipe :)
can't wait to try making tofu next!
Aloha Mary, Thank you for this great easy recipe. I will try this then try making tofu using your tofu tutorial.
One of my great childhood memories is eating my Japanese mom's okara with gobo and carrots which was flavored with just a little shoyu and sugar. Sometimes she would add hijiki seaweed. Thanks again! 8-)
PS. I just subscribed!
What, no overnight soaking??! That's usually my biggest hurdle to overcome, Thank you!! 😍
LuvHorsez always soak after boiling rub to gether to removes skins.too.
You can make beans up to.this point and freeze so next time just deforst and blend
thanx been wanting to do all this for quite some time - just met someone who reeeeeaaallly inspired me - thanx Mary and thanx Amy !!!
Do you know how much I love you Mary? This (shows my cat's tall) much! 😹😹😻
+applepie awww you are so sweet. Thank you my dear
Thank you Thank you Thank you!!! after making soy milk a few times which tasted horrible, I saw this video and this time it was so much better,it actually tastes good! I soaked them overnight and then boiled for 10-15 minutes.could you make a video on soy yogurt?that uses probiotics
I've made my own soymilk for years. Finally have perfected my technique. I don't have to tweak it anymore. Yeah!!!!!
That's wonderful!
@jmh. Great! Pls share it so others can benefit from your perfect technique. Thank you
@jmh5651 how long do you find it lasts in the fridge? Having to do this twice a week (3 days in the fridge) seems like a lot
Thank you for this. I bought some soy beans a couple weeks ago intending to make milk, but needed to look up a video to make sure I knew the process. Wasn't sure if it was like making nut milks or not. Also want to make rice milk as well.
+StarFlower99654 You're most welcome, dear! I haven't made rice milk myself so let me know if you do. I'd like to know how yours goes :-)
Hello and thank you for the video. When did you remove skins ?
Thanks, Mary! This recipe was delicious! And, easy!👏🥰
Glad you liked it!!
God Bless the Internet and RUclips :) Thank You for this !!!!
You're welcome :)
I'm very interested in the pre and post boil to soften the flavour! I'm going to try to make silken style tofu this weekend!
I’d love to know the results
Do you have a recipe on how to make soy yogurt? Thanks
O
Buy brown rice (preferably sun-dried) soak a handful or two in water until you start to see bubbles forming when you move or tap the bowel or container which takes about 1 - 3 days. Then use 2 Tbsp of that water to a litre of soy milk in a glass jar or container then leave at room temperature for 12 - 24hours. Done :)
@@turbonbc wow thanks! i'll try this later.
@@juliezamusic9527 Peaceful Cuisine on RUclips. I learned from his videos
you know a vitamix would be life changing for you. i just made miyokos yuba bacon yesterday. oh and I couldn't find the oyster mushrooms but I found hen of the woods and they worked awesome in the curry.
+Kari Eats Plants I was just thinking how refreshingly down-to-earth it is that she doesn't have one! I just was gifted a Oster Versa which seems to be able to do the same things at a fraction of the cost of Vitamix. Hopefully it will work out.
Thanks for sharing. I would love a tutorial on how to make Yuba.
+mpfordgchild07 You're most welcome! I will start planning the yuba video :-)
This is funny...I did this exact thing except I only saw the 1st video and accidentally boiled the whole beans for a short while like you said in this video before stopping and blending it all (slotted spoon included) I'm still boiling the milk now as I type so I'm relieved to see I didn't totally screw up!
thanx Mary, thats so aesome and easy. I remember that you put the bean-skin away. So a little tiny hint: If you have a sensetiv belly than it s better to put the skin away.....
You can always flavor it yourself too! I like to add some salt during the second boiling of the milk phase. Awesome video, I will try this method.
That's a great idea!
I wasn't gonna comment until I made it, but I made it this morning and it's great! Haven't made soy milk in a whiiiile, but I remember how big of it hassle it was before. This was easy, relatively quick, and it tastes great! Thank you for the recipe!
Wonderful!
Did you pre boil and then boiled after straining
@@allycatjoy2461 I boiled first for like 5-10 minutes (I forget about it sometimes and leave it for 10 mins, but 5 also works), and yes, after straining I cook the milk for about 15-20 minutes - I taste it to know if it's done.
Yeah so I remember reading that, by not soaking overnight you can prevent the fermentation and it wouldn't be that bitter.
thanks for the video. I bought soy beans a few weeks ago and I've been too lazy to make fresh soy milk lol I'm making it tonight!
+Simply_Mari You're welcome dear! Have fun making your soy milk :-) Please let me know how it goes
How did you get rid of the skins? or is it not necessary?
lovesawesome that is a good question! I hope she answers!
Yes, I'm curious as to whether this step helps remove the bean-y taste or not....Also curious that the overnight soaking step is omitted yet the result is supposed to be less bean-y.
@@laurahoughton1289 That is what she said so I will try this method.
Rose Lee Always get the skins off
Do extra and freeze prepped beans in containers for fast future use. It makes it more likely youll make your own soy milk if there all prepped and ready and skinned
Love your work, Mary, thanks! Could you do a few okara recipes? And, yes please for the beancurd tutorial! Thanks again for sharing all you have tested and perfected!
thanks for you video, simple andveasy to follow. I made s delicious Soy milk. One question, For how long I need to boil okahra in order to eat it. I have already boiled for 20 minute and I don't want to fry or oven bake it .
thanks !!!
I would love to see more videos on other types of plant based milk, or even drinks like that one you talked about on you condensed milk recipe. Just loving you channel.
+Raissa Ferreira thank you! I will keep your suggestion in mind :-)
Ai literally just soaked the soy beans minutes ago after watching your first tutorial oh well I'll just try this next time then
mary your cooking is just super and thanks
Quick question! Can I just use a really strong blender after boiling the beans to make the milk? Do I HAVE to strain it? Also, why do you boil the beans after straining them in the pot? Is it un-safe or harmful to consume the milk without boiling it? Thanks so much in advance! And I looove your videos
1. It's kinda gross with all the fiber left in the milk.
2. It cooks the milk completely and improves the taste.
3. You might get a tummy ache if the milk isn't completely cooked.
Good luck!
It's easier, though I'm sceptic about its health value. Repeated soaking in water/exchanging the water removes saponines (they act hemolytic at higher doses and cause anemia). If You feel low on energy over some time, You may wanna have a blood check in case something's wrong.
What about the lectins? Best
Love how simple this is! my fiance drinks two cartons of soy milk a week, so I may just try this. :) And kinda unrelated, but I would love it if you could come up with a recipe for yorkshire pudding. i've been missing it so much lately and i've been finding trying to make it vegan it's so hard to get the right texture.
+itsa kaykip I hope you guys will like it. The flavour is different from store brands but you can also add your own flavourings like vanilla/spices. I have yorkshire pudding on my to do list. I'm also having trouble to be honest! When I come up with something really good I will share...hopefully before Christmas! Thanks for your request, dear
Micheal Skye the gentle chef has a great vegan yorkshire pudding
I'll have to try this. Soymilk is my favourite type of plant milk and I'm sure this would be cheaper than buying it from the store ^^ That bean curd stuff looks really good too!
Have fun making soy milk! I hope you like it :-) it certainly is cheaper than store bought.
I try your receipt, it turn out very well.
My kids love it.
Can you show me how to do tau fu far
thanks very much. I made soy milk first time at home and found it doable too. Can you please tell what best can be used to sweeten milk when making tea. I used jaggery after switching off the flame and it curdled twice. Third time i added honey and removed from the flame as soon as i felt it could curdle. I want to use a safe and healthy option and not sugar.
Soy milk will curdle when it is hot and interacts with something acidic (tea). Let your tea cool a little before adding warm soy milk. If it is too hot, it will curdle. Commercial soy creamer companies use additives to prevent curdling. I'm not sure how to do it at home.
Mary's Test Kitchen // Vegan Cooking : thankyou so much ma'am for sharing this info. It's really sweet of you. I wasted a lot of time in trying ways even next day before giving up.
I know I can still make soy milk and use them in simple milkshakes like banana milkshake. Thanks again and have a blessed day.
You can freeze in a glass jar just leave some room at the top for the expanding fluid. I freeze in jars all the time! Hate plastic. Never had a problem!
haha you're braver than me. It's not just freezing it. It's the handling for me. I am SO clumsy
I love this! I want to make my own so I can try to make Taiwanese savory soymilk and fried dough or Dou Jiang. I'm afraid to make it with store-bought soymilk. Thank you for the demo :)
I happen to have that very book! I shall follow this recipe and tell you how it turned out.
How did it go?! :-)
@@marystestkitchen Haven't done it yet. But, I saw the recipe while looking up something else. So, I know it's in there!
So no need to soak with this method correct? I love it.
right!
Thank you for the recipe. Please include a tutorial on Yuba. Cheers from Be'er Sheva, Israel.
This is great if you like Soymilk but oh my GOSH almond milk is so much easier in every way hahaha! Love your videos!
Interesting! For me soymilk will probably be worth the extra effort because it's a complete protein source (especially to make soy yogurt), but might give almond milk a try!
Love the video and I have a question. I have made almond milk before so it's pretty easy but I have a question about the estrogenic effects of soy. I'm a little reluctant to use much soy because I've heard so much about it possibly contributing to breast cancer. I subbed. Great video.
Actually, soy has been shown to reduce the risk of breast cancer. Phytoestrogen (from plants) is not the same as estrogen (from animals). Here's just one article that summarizes some of the myths that float around about soy: www.webmd.com/breast-cancer/features/soy-effects-on-breast-cancer#1
Well. When you read the whole article, it's still not clear. Especially for women with breast cancer history or post menopausal women. I am the later. I have wanted to add soy yogurt and tofu back into my diet and was getting excited about it. Now, not so sure.
Thanks for this, Mary - How many blocks of firm tofu with this one batch of milk make?
Would you have a recipe for consomme? or Pho? cravings for soups are strong, but commercial brands and restaurants are pretty salty, and I've had no luck at home so far
Love the video's Mary!
+Vegan Adventure Pho is on my list of things to post. Hopefully I'll get it up before Christmas :-) Thanks for your kind comment, dear
your first batch soy milk looks more creamier. this one look a lil bit on the thin side. i think i'll try the first method.
Hey guys, I loved this milk much more than the other one, but when using it to make tofu my final product was way less than usual, although the quantity of milk was the same as always. Any tips?
Please do a video about what to do with the soy milk skin, I'm curious about that!
Hi Mary
I made this today but during the simmering the milk part a lot of the water evaporated leaving me with significantly less milk.
Should I partially cover the simmering milk or is this normal?
Thank you for the recipe ! it tasted great ❤
Just add extra water to make up for the loss.
@@marystestkitchen that's actually a great idea, why didn't i think of that 😅
Thank you so much for getting back to me ❤️
I'm so excited for the upcoming youghurt experiments!
haha no honestly someone suggested it to me first and I was like....lol so simple
I like how this video is easy-to-follow, straight-forward, and informative. Keep up the good work!
P.S. I just had to subscribe! :D
Thank you for your kind words! You made my day!
Helo, love ur recipes. Could you make a video on how we can make plant based thick yogurt /curd without starter.
This is so amazing, Mary! :)
Thanks Mary! I'd like to see a video on what to do with okara :) Also, do you have a tutorial on making nut milks? Thanks!!!
You're most welcome! You can try my Okara Sea burgers recipe if you like, it's like a cross between a vegan crab cake and a fish filet. I may have a seitan recipe with Okara coming up soon... Still working out the kinks in the recipe though.
I do have a tutorial on hemp milk. Nut milks are basically all the same: soak raw nuts to soften (about 4-6 hours or overnight), blend well, and strain. No heating required. Generally, I use one cup of nuts per five cups of water but you can do more or less to get your desired thickness. I believe Anna from Cooking With Plants has some videos on nut milks. :-)
Great stuff! Very informative.
Just tried making this with dried green peas as I didn't have any soy beans. Will see what it tastes like when chilled! Added a date per cup and a touch of cacao powder in order not to scare my husband away from the green milk... :D
Neat! Green peas are very different from soy beans so it'll be interesting to know how your experiment turns out.
how was it?
Great tutorial. Curious why you advise against freezing in a glass jar? I freeze things in glass all the time. The trick is just to leave a bit of headspace to allow for expansion.
It's okay if you know what you're doing.
Mary, I have had an idea whilst watching this. What would happen if you put a tied up bag in a salad spinner to extract the milk? Would that work?
tried this with chickpeas. Sooo good.
Neat! I've never tried making chickpea milk before. Now I'm super curious!
I was super curious since you can make tofu from chickpeas and both can make aquafaba. The milk though is thick and tastes so much like soy milk. I tried curdling it as well for buttermilk and it does, just not like soymilk, probably because of the difference in protein. I'm trying it in pancakes later.
Andrea Mariano Cool! Thanks for sharing your experience, dearie.
Outstanding! I was wondering about this exact thing myself and was getting ready to reverse engineer a similar process based upon the fact that these beans have similar properties... Only soy has the higher protein content, a bit misunderstood, and is difficult for me to find at the Grocery store. Your comments are GOLDEN! Thank you.
curd ni kuda tayar cheyavacha
Thanks for the recipe. I do have a couple questions. First, your recipe does not say so, but if I boil one cup of soybeans, when I go to mix them with water it is going to be much more than one cup of beans now, I had three cups of beans after boiling. Should it be, one cup of soaked (or
boiled) soybeans to five cups of water or one cup of raw soybeans, boil them and add all of these beans (now several cups) to the five cups of water? I hope that makes sense.
Also, the recipe says that I should simmer the strained soymilk for 10-20 minutes, but the video shows the milk boiling and several people in the comments mention boiling it too. Should I boil the soymilk? So far, I have found your soymilk recipes to be the best-tasting soymilk I have made. Thanks.
The ratio should be one cup of DRY beans to five cups of water.
You should let the soymilk BOIL, then turn the heat down to a simmer so it will not overflow. A simmer is a type of low boil :-)
I loved this video!! I didn't know your channel so I'm gonna be watching more of your vids (I'm vegan too) because I really like how you explain. Suscribed!! cheers from Argentina!!
2 methods that would be interesting to experiment with..1) making the soymilk with dry-roasted beans 2) Soak normal beans in hot water +food-grade lye to break down skins and deactivate beany enzymes
Quick recipe to make soy milk from soy beans. But many other channels say to soak them for upto 8-12 hours. So is there any noticeable difference between these two methods?
And more importantly can soy milk be used like regular milk for preparing other milk related items like tea, coffee etc.
it is very nice but my question is what is uses of okara
so I can just wash the dry soya beans, then boil them for minutes, blend it + squeeze it with bag or use juicer , then cook it and done?
boil the dry bean instead of soak it overnight for 10-16 hours?
I shall try, see whats the difference, and if thats another great time saving option :)
Yes. It's better for soy milk that you intend to drink. Some people have trouble getting this method to work when they are trying to make tofu though.
@@marystestkitchen can i make tofu with left over okara from this soys milk?, how do i make it?
Hi - just seen your very clear and informative video. We are very keen to try the recipe out to avoid packaging and supermarket prices. Could you give the quantity of soy beans used, water needed and how much milk was produced from this? Many thanks for sharing.
Hi Caroline. Thanks for the kind words. You can find those details in the video description (click see more). Cheers!
Mary's Test Kitchen
Thank you for your reply - yes we have found the quantities now. :)
IMPORTANT QUESTION: I am making this recipe, and i am currently cooking the soy beans. BUT after the 1-2, they are still raw!! And i have heard that eating raw soy beans can be killing you, or set your health in big danger. What to do?
+wolfGoCrazy First when you boil the beans for one minute, it is just to take the bitterness off the beans and hydrate them. You fully cook the soy milk AFTER you strain it. If you try to do this before straining, it will be quite difficult to get a rich, creamy milk out of the pulp.
While it's true that raw soy beans are not good to eat, let's not over blow the "danger." They just simply won't taste good and will be difficult to digest and lead to a tummy ache.
+Mary's Test Kitchen | Vegan Cooking Thank you! I am just afraid of damaging my body, it is my first time making this, and when i drink soy milk, I only drink the store bought ones.
*
I’ve been snacking on dried soy beans for several years, same as raw peanuts. No health problems.
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I love the idea of cooking 2 minutes before blending. I think I will combine that with soaking overnight 8 hour, pouring off water, then adding water and boiling 15 min., pouring off water (all these soaks to remove oxalate) then proceeding as you have suggested. Comments?
Ah, you can try it...but I worry about the beans expanding too much while cooked and then it being more difficult to strain.
@@marystestkitchen I'll let you know, as I'm going to try this in a day or two. thanks for your comment/reply/advice :D
@@blissbrain did you try it? How was the taste?
This is the best recipe for soymilk that I have ever found. No plant flavor at all taste like I used to remember soymilk being. Thank you Mary and Miyoko! Bless you both!
hi, thanks for that.your channel is awesome. no soaking the soy bean? just short boiling ? just wanna make sure..thanks
+Inbe Design Yup!
This video was very helpful, thanks
Glad it was helpful!
Oh Mary, I love all your recipies sooo much. But with this one, I don't know. My soymilk turned out watery dialuded-looking :( I didn't have a nutmilk bag, so I just justed an old linen towel. Do you think, it is possible to filter out all the good creamyness? My okara did turn out normal, though... But on the other hand, there was no yuba...
+Malte Schmidt If it looks watery, then too much was left in the pulp. Perhaps you didn't blend finely enough. In this case, simply put the watery milk back in the blender along with the pulp and strain it again. Make sure to squeeze the pulp as dry as possible.
thank's so much for the advice! I admire you so much: always helpful, always kind :) Keep up your great work
Hi Mary I made soy milk using your recipe yesterday it tasted amazing!!!! However this morning when I poured my self a cup the milk was a little thick and starchy I shaked the bottle before pouring could it be that? I tried to leave the milk to settle but no luck. Please help.
Hi!How long should the soybeans be cooked?
Just bring the beans up top a boil, then turn off the heat.
You cook the soy milk afterwards for ten minutes or so.
Very well done video.🙌 Wondering on what are your thoughts on soy milk powder? I recently bought some from Bulk Barn.
Dude! I JUST visited bulk barn for the first time and bought soy milk powder for the first time. I will tell you want I think after I try it. My plan is to include it in some Chinese pastry videos.
And thanks!!
Mary's Test Kitchen | Vegan Cooking ha-ha that's crazy! I noticed it there for the first time 2 days ago and made milk with it. Meh. I was hoping you'd say I add this and do this and its delicious. Now I'm looking forward to what uses you come up with. I'm a new subscriber so I can't wait to check out all the recipes on you site. It all looks great. BTW what took you so long to reply(less than 15 min) lol
there is something called 豆浆机 soybean machines it is widely sold in China. it takes 2 steps add soy (dried/soaked) + water and select your options on the machines. 15-25mins. all done
Yeah, I've read about them. The only problem is from the reviews, I read that they don't make the best soy milk for making tofu. Have you tried?