Thai Soy Milk Recipe

Soybeans: The base of the recipe, providing protein and a creamy texture.

Water: Used to blend and cook the soybeans, creating the soy milk.

Salt: Enhances the flavor of the soy milk.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is completely smooth. This ensures that you extract the maximum amount of flavor and nutrients from the beans. Additionally, when straining the mixture, use a fine-mesh strainer or cheesecloth to ensure a silky smooth soy milk. If you find the milk too thick, you can adjust the consistency by adding a bit more water during the blending process.

• soybeans - Substitute with almonds: Almonds can be soaked and blended to create a creamy and nutritious milk similar to soy milk. They provide a slightly different flavor but are a good alternative for those avoiding soy.

• soybeans - Substitute with cashews: Cashews can also be soaked and blended to produce a rich and creamy milk. They have a mild flavor that works well in various recipes.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and additional nutrients, making the milk slightly more flavorful.

• water - Substitute with rice milk: Using rice milk instead of water can add a slight sweetness and a different texture to the final product.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral content and flavor.

• salt - Substitute with Himalayan pink salt: This type of salt offers a unique flavor and additional trace minerals, making it a good alternative to regular salt.

• Allow the soy milk to cool completely before storing. This helps prevent condensation, which can dilute the flavor and texture.
• Transfer the cooled soy milk into an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness.
• Store the soy milk in the refrigerator. It will stay fresh for up to 4-5 days. Always give it a good shake before using, as natural separation may occur.
• For longer storage, consider freezing the soy milk. Pour it into freezer-safe containers, leaving some space at the top for expansion.
• Label the containers with the date of preparation. This helps you keep track of its freshness.
• When ready to use, thaw the soy milk in the refrigerator overnight. Avoid microwaving to defrost, as it can alter the texture.
• Once thawed, give it a vigorous shake or stir to recombine any separated components.
• Use the thawed soy milk within 2-3 days for the best taste and quality.

• Pour the soy milk into a saucepan and heat it over medium-low heat. Stir occasionally to prevent it from sticking to the bottom. Heat until it reaches your desired temperature, but avoid boiling to maintain its smooth texture.

• Use a microwave-safe container to reheat the soy milk. Cover the container loosely with a microwave-safe lid or a microwave-safe plate. Heat on medium power in 30-second intervals, stirring in between, until it reaches the desired warmth.

• For a quick and even reheating method, use a double boiler. Place the soy milk in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it is warmed through.

• If you have a milk frother with a heating function, pour the soy milk into the frother and heat it according to the manufacturer's instructions. This method can also add a delightful frothy texture.

• To reheat in an oven, preheat your oven to 300°F (150°C). Pour the soy milk into an oven-safe dish, cover it with aluminum foil, and heat for about 10-15 minutes, stirring halfway through to ensure even heating.

• Strainer: Used to separate the soy milk from the soybean pulp after blending.

• Cheesecloth: An alternative to the strainer for a finer strain of the soy milk.

• Blender: Blends the soaked soybeans with water to create a smooth mixture.

• Pot: Used to boil and simmer the soy milk.

• Stirring spoon: Used to stir the soy milk occasionally while it simmers.

• Measuring cups: Used to measure the soybeans and water accurately.

• Bowl: Used to soak the soybeans overnight.

• Sieve: Another option for straining the mixture, similar to a strainer.

• Ladle: Useful for transferring the soy milk from the pot to storage containers.

• Storage container: Used to store the soy milk in the fridge after it cools.

Use a high-speed blender: A high-speed blender can blend the soybeans and water more quickly and efficiently.

Double the batch: Make a larger quantity of soy milk at once and store it in the fridge to save time on future preparations.

Pre-soak and freeze: Soak a large batch of soybeans and freeze them in portions. This way, you can skip the soaking step next time.

Strain efficiently: Use a nut milk bag instead of a cheesecloth for quicker and easier straining.