Homemade soy milk it´s a very popular dairy free option but it has a very particular flavour of pulses and herbs, which some people may not find pleasant.
We would like to thank all of you who, like Hilde, have begun to create recipes with your Chufamix and are sharing them with us.
It’s such a pleasure!
- 1 litre of water
- 70 grammes of white soy (soaked* for 8 hours)
- 3 tablespoons of cocoa (preferably Fairtrade )
- 2 tablespoons of organic cane sugar
- orange zest
- a little chilli (optional)
*The soy is soaked in water all night (the next day the water is thrown away).
- Put 1 litre of water in the container, fit the filter glass and add the soy.
- Mix for 1 or 2 minutes with a hand blender.
- Filter the mix with the help of the mortar to obtain the raw soy milk.
- If you are not on a raw vegetable diet, this milk should be boiled in a pan for at least between 6 and 15 minutes to make it more digestive and creamy.
- While it is simmering add the flavourings and stir to mix well.
- Let it cool and keep it in the fridge.
Here is the video-tutorial about how to make homemade soy milk with chufamix.
Tips and alternatives
- To make the recipe easier and to avoid cooking (step 4), you can use the same amount of pre-cooked or textured soy (100 grammes). If you choose this option, put the litre of natural water in the container and 100 grammes of textured soy in the filter glass together with the desired flavourings. Let it soak for 10 minutes, mix and filter. In this case there is no need to cook the milk and the preparation is quicker, but for my liking, the resulting soy milk is “lighter”, more liquid and bland.
- Since fresh or natural soy milk made from white grains has a very herbaceous flavour (this is a common characteristic of pulse-based vegetable milks), Hilde’s suggestion is ideal for making it more tasty. The cocoa can be replaced by carob, the sugar by syrup, the orange by vanilla or cinnamon… the idea is to improve the flavour, so that it is not only nutritious but is delicious too.
- Soy milk is one of the vegan milks which keeps best, around 8 days in the fridge.
- Do not use transgenic soy and, if possible, buy organic soy. For more information about its properties and its commodification, click on this link.