Soy milk - the O.G. plant-based milk!
The OG among plant-based milks: soy milk was around even before oat milk became cool. Not surprising, because soy milk is creamy, foams well and has a soft, neutral taste, it contains all the essential amino acids and is naturally rich in protein.
Preparation time
Make it in
Ingredients
- 80 g cooked soybeans (soaked overnight + cooked and cooled)
- 750 ml water
- Pinch (celtic sea) salt
- 1-3 dates to sweeten
RECIPE
STEP 1
Soak the soybeans for at least 8 hours. Tip: do it before you go to bed, let them soak overnight and then you can finish your fresh soy milk in the morning. Rinse them thoroughly when they are soaked. Try to remove as many skin that comes off as possible. Now you can do two things. You can cook the soybeans as stated on the package and then add the cooked soya beans to your MULSI. You can also use the soaked, uncooked soybeans directly. Both options give a different flavor. Be sure to try it out for yourself!
STEP 2
Add the other ingredients in the Mulsi sieve to the soy beans and fill the basin with water.
STEP 3
Use your hand blender to mix everything thoroughly, and your Mulsi milk is ready! Use the Mulsi press to squeeze all the milk out of the pulp.
This milk is delicious in overnight oats, chia pudding or a protein shake. You can use the leftover pulp for homemade soy burgers, for example.
Are you going to try this? ENJOY!
And tag us on Instagram in your MULSI creations. We like it and gives us new inspiration for recipes. Let MULSI be a movement!
Made in less than a minute, just the way you want it. Without the unnecessary additions.
Make your own soy milk: healthy, cheap and 100% pure
Do you want to make soy milk without oil, sugar, too much salt or preservatives? Then this recipe is just the thing for you. Homemade soy milk is surprisingly easy, much cheaper than store-bought and completely free of unnecessary additives. With the MULSI, you can have a liter of fresh soy drink ready in minutes - pure, creamy and mild in taste.
How to make your own soy milk
For this recipe, you only need two ingredients: dried soybeans and water. Optionally, you can add a pinch of salt, some dates and some cinnamon. This will give your soy milk a richer taste!
Ingredients:
- 80 grams of dried soybeans (soaked, at least 8 hours)
- 700 ml water
Steps:
- Soak the soybeans for at least 8 hours (tip: do it before going to bed, let them soak overnight and then you can finish your fresh soy milk in the morning).
- Rinse them thoroughly when they are soaked. Try to remove as many skin that comes off as possible.
- Put the soaked beans into the MULSI sieve.
- Add the water to the basin and place the strainer in the basin.
- Blend with your hand blender until the milk is creamy and smooth.
- Push the milk out with the pestle.
- You can boil the milk briefly to soften the taste and neutralize anti-nutrients. Then let it cool down.
Tip: You can use the leftover pulp (okara) in savory muffins, burgers or soup.
Why homemade soy milk is a smart choice
Making your own soy milk has several advantages:
- Healthier than packs
Many supermarket soy drinks contain additives such as sunflower oil, sugar, salt, or stabilizers. By making it yourself, you know exactly what's in it. No mess, just beans and water.
- Cheaper than ready-to-eat
A pack of organic soy drink quickly costs €2—€3 per liter. When you make it yourself, you're often under €0.50 per litre — without sacrificing quality or taste.
- 100% plant-based, sustainable and protein-rich
Soybeans are naturally rich in protein, fiber, and plant phytonutrients. Compared to other plant-based milks, soy milk, along with hemp milk, contains the most protein, which also makes it suitable for people who exercise a lot or anyone who has difficulty getting their protein.
Super nice to know that your milk is really healthy, processed as little as possible and without unnecessary additives, such as oil, salt, sugar and preservatives, which is what you often see with plant-based drinks in a pack.
That gives a different feeling when you take a drink. The taste is softer, you can feel the impact on your body — and it's simply satisfying to make what you use every day.
The only useful addition you do miss when making your own plant-based milk is calcium. But you can easily absorb that via other foods.
In this article, you can read more about calcium-rich plant-based food and drinks.