Soy milk contains just as much protein as cow's milk, plus it's low in calories and free of cholesterol. Making soy milk at home is a healthy and inexpensive alternative to buying it from the store. Note: soy milk must be cooked before it's consumed.
- 1 cup soybeans
- 2 cups water, plus additional for soaking
Kuvings Whole Slow Juicer, assembles with the juicing strainer.
- Wash the soy beans well. Soak in water for at least 8 hours. Drain.
- Close the juicer's smart cap.
- Add a small portion of soy beans to the juicer. Then, add an equal amount of water. Continue alternating between beans and water, small portions at a time.
- Open the smart cap to release the cashew milk. If desired, strain the milk for a thinner texture. Do not consume yet.
- Transfer soy milk to a saucepan. Cook on a stovetop over high heat for 2-3 minutes. Reduce heat to medium-low. Simmer for 5 minutes, stirring constantly.
- Turn off stove and let the soy milk cool. Enjoy warm or chilled.
To avoid overflow, keep an eye on the soy milk as it's cooking.