Summary:
This is a homemade soy milk recipe using the Instant Pot that yields a creamy consistency and a delicious fresh flavor. The only ingredients you need are soybeans, water, and baking soda.
INGREDIENTS
For Soaking:
- 1.5 cups dry raw soybeans (9 ounces weight)
- 4 cups cold water
- 1/2 teaspoon baking soda for reducing beany taste
For Blending:
- 8 cups filtered water, divided into 2 + 2 + 4 cups
INSTRUCTIONS
- Combine baking soda and 4 cups of cold water in a pot or bowl (I use my Instant Pot inner pot, since it will be used again later) until dissolved. Submerge the raw soybeans in the mixture and cover the pot with a paper towel. Soak overnight, 12 to 16 hours, at room temperature. If you plan to soak longer, refrigerate.
- After soaking, thoroughly rinse and drain the soybeans in a colander to remove any baking soda residue. No need to remove the skins from the soybeans. Rinse out the pot and set aside.
- Add about half of the drained soybeans to a blender with 2 cups of filtered water. Blend for 1 minute until very smooth.
- Pour the contents of the blender over a nut milk bag set over the pot; don't strain yet. Repeat with the remaining drained soybeans, blending them with another 2 cups of filtered water and pouring over the bag.
- Rinse out (rinse, not blending) the blender with an additional 4 cups of filtered water, then pour that over the nut milk bag.
- Squeeze the nut milk bag to strain out all liquid into the pot. Extract as much milk as you can, leaving the remaining pulp as dry as possible. Discard or set aside the pulp if you want to reuse it. To verify that you added the correct amount of total filtered water, the liquid level in the Instant Pot inner pot should be at the 2-liter line.
- Cover and seal the Instant Pot. Cook at high pressure for 5 minutes, followed by natural release. Vent and uncover.
- Transfer the inner pot outside of the Instant Pot to a cooling rack or unused burner on the stovetop, for faster cooling. Lightly drape a paper towel over it.
- Once cooled (about a few hours), pour the milk over a coarse strainer (to remove any surface skins) into a 2-liter pitcher or individual serving bottles. Alternatively, use a spoon to scoop out any surface skins before pouring. Cover and refrigerate overnight to chill. Serve cold.
NUTRITION
| Makes 8 Servings |
| Amount Per Serving (1 cup): |
| Calories 100 (45% from fat) | |
| Total Fat 5g | 8% |
| Saturated Fat 1g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Net Carb 4g | |
| Total Carb 6g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 0g | |
| Protein 9g |
PHOTOS
NOTES & TIPS
Raw Soybeans: I buy raw soybeans from Nuts.com in 25-pound bags, which costs roughly $60 and comes out to $1.35 per 2-liter (67 fl. oz.) pitcher of homemade milk. In comparison, Silk’s unsweetened soy milk is priced at $4.99 per half-gallon (64 fl. oz.). Blender: I use a Nutribullet Rx blender. Other high-powered blenders should work equally well. Nut Milk Bag: I use a nut milk bag from Ellie’s Best. I don’t recommend bags finer than ~200 microns because they will be difficult to squeeze during the straining process and therefore more labor intensive. Instant Pot: I use a 6-quart Instant Pot pressure cooker. An alternative to pressure cooking is stovetop cooking, which involves frequent stirring and managing of heat to avoid over-foaming and boiling over. Pitcher: I use a 2-liter Takeya pitcher for storing soy milk. It’s the perfect size to fit one batch of this recipe.
