I go through phases when I know I need to cut down on my dairy intake. I’m a dairy fiend–I love good cheese, hot chocolate, and milk in my oatmeal. I know I’ve had enough when I start to feel a little too sluggish after I eat it, my skin isn’t cooperating and is duller, and I feel heavier (not necessarily in weight but more like in density) in my body. This tends to happen to a lot of people especially during the winter months. But it’s hard to cut out that soft, creamy goodness all together–it makes me feel comforted when I do eat it. So what does one do in this sort of conundrum? Make fresh, homemade soy milk!
Soy milk out of the box is actually not that great. There are always tons of additives like sugar, salt, and weird chemically sounding things. Plus, the process that many companies use to make their soy milk strip a lot of the nutrients right out of it leaving it lifeless, dull, and kind of a non-drink for your body. But soy on it’s own has so many amazing benefits including cancer prevention, reduced heart risks, and strong bones. Plus, I can remedy my cravings for something sweet and creamy with this homemade drink.
When I saw this recipe, I was immediately intrigued (plus it came from a really beautiful blog, check it out!). Soy milk is so not glamorous! But it will surprise you with its deliciousness 
. I haven’t made many things with actual soy beans and have been wanting to try–so I thought why not go straight to the source? I used about half the sugar needed and it was still pretty sweet. Then I made another batch with no sugar at all and realized that I liked it better with a little sweetener–you can add a little honey or agave to a warm glass and it will do the trick–if you are looking for something sweeter of course. You won’t be disappointed if you try this, and it may just change your mind about soy milk!
Also, if you are in the Portland, OR area this Thursday, you are officially invited to Be Nourished open house at 3719 N Williams. I am collaborating on an eating design experience and food–we’ll be doing a taste station where you get to sample each of the six tastes (salty, sweet, bitter, pungent, astringent, sour) and then eat some snacks that incorporate most or all of those in them.
Fresh Homemade Soy Milk via Kiss My Spatula
1/2 cup dried organic yellow soy beans
1/8 tsp salt
1/8 cup granulated sugar, plus more to taste
Rinse dried soy beans thoroughly and drain. Soak in cold water overnight in a large bowl. Drain again. Pick through beans and remove those that have not expanded and softened.
Put soybeans and 2 1/2 cups of water in a blender. Cover lid tightly and puree until smooth and milky. Transfer the puree to a large stockpot and add 3 additional cups of water. Bring to a boil over high heat, stirring constantly and skimming off foam, as necessary. Turn heat to low and simmer, stirring occasionally for 25 minutes.
Strain milk through a fine-mesh sieve lined with cheesecloth into a bowl, pressing on soybeans to squeeze as much liquid out as possible. Stir in salt and sugar, adding more sugar to taste. Serve piping hot or ice cold.
