Lemongrass Soy Milk

Out of all the non-dairy milks commercially available, mass-produced soy milk is my least favorite (almond milk is the clear front runner in my book, followed by coconut milk and rice milk).  But I was curious to see whether a homemade version of soy milk could make me warm up the the classic Asian beverage.

It’s probably no surprise to you guys that shelf-stable soy milk, filled with stabilizers and sweeteners, just can’t compare to freshly made.  Especially when the homemade version is infused with fragrant, citrusy lemongrass.

Dried soybeans are soaked, blended, strained and then simmered briefly with lemongrass.  Finally sugar, or any alternative sweetener, is added to taste.

The subtly sweet beverage can be consumed warm or cold, although my clear preference was for the chilled version.  You’re welcome to adjust the amount of water used; the recipe that follows produces a drink that’s slightly thicker than both dairy and nut milks.

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Lemongrass Soy Milk

Yield: 4-6 servings

Cook Time: 15 minutes

Total Time: 9 hours

Ingredients:

* 1-1/3 cups dried soybeans
* 6 cups water
* 2 stalks lemongrass, bruised with woody ends trimmed and removed
* 1/4 cup sugar, or to taste

Directions:

Combine the soybeans and water in a large bowl and set aside to soak for 8 hours or overnight. Drain.

In batches puree some of the drained soybeans, which should have roughly tripled in size, in a blender with some of the fresh water. Process until fairly smooth.

Place a fine mesh sieve lined with cheesecloth over a large saucepan. Pour in the puree. Use a wooden spoon to press the soybean mixture against the side of the cheesecloth-lined sieve to try and extract as much liquid as possible. Repeat with the remaining soybeans and water.*

Place the saucepan over medium-high heat and add the lemongrass. Bring to a boil and then reduce heat and simmer, stirring frequently, for about 10-12 minutes. At this point the soy milk should no longer have any bean smell. Remove from heat and add the sugar. Taste and add more sugar, if necessary.

Let come to room temperature, remove the lemongrass stalks and pour into a bottle or pitcher. Refrigerate until cold.

Note: you may need to strain the mixture two times for an extra smooth texture.

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2 Responses to “Lemongrass Soy Milk”

  1. #
    1
    Amy :) — September 6, 2012 at 6:33 pm

    This is the best soymilk recipe! So much easier than the one I was using before, and it tastes better, too.

    Thanks for posting it!
    Amy :)

    Reply

    • CATE — September 6th, 2012 @ 8:52 pm

      So glad you liked it Amy :)

      Reply

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