Name: Soy Milk
Total time: PLACEHOLDER
Ingredients: ½ cup dried soybeans , picked over and rinsed; 2 teaspoons sugar (optional); ½ teaspoon vanilla extract (optional); ⅛ teaspoon table salt

Why This Recipe Works

We think our soy milk is far superior to store-bought because it's made with only four simple ingredients, two of which are optional. Homemade soy milk is also a good source of protein. Our base is made from dried soybeans that we rehydrated. During testing, we discovered that the longer the soybeans soaked, the richer the milk was. After soaking, we combined the rehydrated beans with water and simmered until the beans were tender enough for blending. Straining the blended liquid ensured that our soy milk had a desirable, smooth texture. Soybeans are a good source of plant-based protein, and dried ones are available in well-stocked supermarkets, at Asian markets, and online.

Before You Begin

We found that sugar and vanilla helped round out the flavor; however, if you're cooking with this milk, we recommend omitting them.

Instructions

Place soybeans in bowl and add water to cover by 2 inches. Soak soybeans at room temperature for at least 1 hour or up to 24 hours. Drain and rinse well.

Bring soaked soybeans and 4½ cups water to simmer in medium saucepan. Partially cover and simmer over medium-low heat until soybeans are tender, 30 to 40 minutes.

Line fine-mesh strainer with triple layer of cheesecloth overhanging edges; set aside. Carefully transfer soybeans and cooking liquid to blender. Add sugar (if using), vanilla (if using), and salt and process until mostly smooth, about 3 minutes. Strain blended soybean mixture through prepared strainer into 4-cup liquid measuring cup or large bowl, stirring occasionally, until liquid no longer runs freely and mixture is cool enough to touch, about 30 minutes. Pull edges of cheesecloth together and firmly squeeze pulp until liquid no longer runs freely; discard pulp. Transfer milk to airtight container and refrigerate until well chilled, about 1 hour. Serve. (Soy milk can be refrigerated for up to 4 days; stir to recombine before serving.)