Soy milk from cooked soy beans

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
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{
  "id": "soy-milk-from-cooked-soybeans",
  "emoji": "🥛",
  "status": "💪 Try Now",
  "name": "Soy milk from cooked soy beans",
  "lastEditedTime": "2024-10-15T14:16:53.615Z",
  "dataFilePath": "./data/eats/soy-milk-from-cooked-soybeans.json",
  "slug": "soy-milk-from-cooked-soybeans",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/soy-milk-from-cooked-soybeans.md",
  "ingredients": [
    "65 grams dried or 160 grams cooked [soybean](/ingredients/soybean)\n",
    "1000 mL filtered [water](/ingredients/water)\n"
  ],
  "method": "*   Soak soybeans overnight\n*   Cook soybeans in InstaPot on High pressure for 35 minutes, with natural release\n*   Put cooked soybeans in high-powered blender. Barely cover with some of the filtered water, and blend until smooth. Avoid blending too much, as the soy milk will heat up and get a bit custard-ish. One or two minutes is probably the max time before things start cooking? (Note: one time I blended for a full two minutes, and things kinda started cooking... but maybe that's not a bad thing? Came out pretty nice and smooth.)\n*   Add half of the remaining water, blend to combine. Then add the rest of the water, blend again to combine.\n*   Strain through a cheesecloth? Or strain through two stacked mesh strainers? Feels worth testing this...\n",
  "notes": "*   Yields about a litre... maybe a little less if you strain the soybeans, cause it's nice if it's not too watery? Maybe 800 mL?\n*   Try *steaming* instead of cooking soybeans in water? Steam over medium-low for 1 hour, or until beans are tender.\n*   Recipe that might be worth mining for insight: [Homemade Soy Milk (Cook First Method)](https://food52.com/recipes/40179-homemade-soy-milk-cook-first-method)\n*   From reddit post...\n*   Before we had an Instapot, I made soymilk exactly once and it was a mess (soak, blend, strain, boil) and took forever. I decided to make it again today and realized it's way easier when you cook the soybeans before blending. I use a ratio of 1:4 (so ¼ cup of dry soybeans to 1 cup water) and it comes out quite thick:\n*   Cook soybeans in a ratio of 1:4 water (so l put 1 cup of water for 1/4 cup dry beans) in the Instapot. This ratio could probably be reduced looking at how much water is left after cooking, but I haven't experimented yet.\n*   For straight-from-dry, you want to cook for about 40 minutes on high pressure. For soaked, 20 minutes on high pressure should do it. I do a fully natural release because I set it up the previous night with a delay so it's cooked and fully depressurized by the time I get up, but still hot.\n*   Drain any extra cooking liquid that remains and transfer to a blender along with fresh water (again, l use 1:4) and blend while still warm (you can let it cool down a bit before blending if it's still hot, but you want it to still be warm to facilitate the blending).\n*   Transfer to storage container!\n*   Yup, no straining required, though I usually run it through a cheesecloth just to make sure I get rid of any chunks that might have escaped the blender. Also note that if your blender heats things up (looking at you, Vitamix), you'll want to make sure it doesn't get too hot, otherwise you'll end up with custard!\n",
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    "serving": {
      "value": 1,
      "unit": "serving"
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    "components": {},
    "_dev": {
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    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [
      {
        "id": "soybean",
        "emoji": "🫘",
        "name": "Soybean"
      },
      {
        "id": "water",
        "emoji": "💧",
        "name": "Water"
      }
    ],
    "eats": [],
    "flattenedIngredients": [
      {
        "id": "soybean",
        "emoji": "🫘",
        "name": "Soybean"
      },
      {
        "id": "water",
        "emoji": "💧",
        "name": "Water"
      }
    ],
    "flattenedEats": []
  },
  "usedIn": []
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