Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy soy milk recipe. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This recipe creates a creamy non-dairy milk that's not only great for drinking, but is truly decadent as a non-dairy base for hot cocoa. Once you realize how easy it is to make this homemade soy-based milk, you'll likely keep it on regular rotation in your kitchen. This recipe creates a creamy non-dairy.

Creamy Soy Milk Recipe is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Creamy Soy Milk Recipe is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have creamy soy milk recipe using 5 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Soy Milk Recipe:

1. Get 1 cup clean soyabeans
2. Get as needed Water,
3. Prepare 1 tsp vanilla extract
4. Make ready Granulated sugar, to taste (I used 1/4 cup)
5. Get Salt,to taste

It's made with organic and non-GMO soybeans, unlike mass-produced Learn how to make soy milk with this homemade and easy Chinese soy milk recipe. Complete with step-by-step picture guide and calls for only soy. Learn to make homemade soy milk, plus check out recipes for other drinks that use soy milk instead of regular milk. Note: Unlike the fortified soy milk you can get at grocery stores, homemade soy milk does not have extra B vitamins.

Steps to make Creamy Soy Milk Recipe:

1. Soak the soyabeans in 2 cups of water, overnight.
2. The next day, drain out the water and refill the soyabeans with another 3 cups of water and remove as many skins as possible from the beans by just playing with them in your hands.
3. The beans will sink because they are heavier and you will be left with the skins floating. Remove the skins from the surface of the water.
4. After, strain the beans to get the water out.
5. Then, blend the beans in batches, 1 cup of beans and 2 cups of water at a time. Blend for 1 to 2 minutes till the beans are as fine as possible.
7. Strain the mixture through a fine sieve. Reblend the chaff with 2 cups of water and strain again if desired.
8. Next, pour the milk into a heavy bottom saucepan and over medium low heat, simmer the milk for about 30 - 40 minutes, keeping a close eye on it and stirring frequently. Also with a spatula or spoon, remove any skins that may form on the surface of the milk while cooking.The longer the milk is boiled, the better the taste.
9. Right before taking it off the heat, add in the sugar, vanilla and salt and any other possible add ins. Stir to combine thoroughly and take the milk of the heat. Sieve one last time to get any more chaff or lumps out.
10. Let it cool completely and serve as is or refrigerate till cold to liking. This milk will keep well in the fridge for 3 - 4 days for the best taste. It can also be used in any recipe that calls for soy milk.
11. The leftover chaff can also be reused. Enjoy!

If you're using soy milk as a milk substitute, consider taking a B. How to make soy milk sour cream. Essentially you make a failed attempt of making tofu 😀 This is done by curdling soy milk and separating the whey and then NOT pressing it but instead blending up the curds. Be gentle when pouring the curdled soy milk into a cloth lined colander. This creamy ramen broth is a bit different from your run of the mill ramen broth, but exceptionally delicious none the less.

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