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FAQs about soy milk
It is believed that the Chinese have been making soy milk for many centuries. The oldest current evidence of soy milk products is a Chinese mural carved in stone that dates back to the period of 25-220 A.D. It depicts a kitchen scene where soy milk and tofu are being made. However, soy milk is a relatively new product in Europe, and the U.S. Described as soy-bean milk, soy milk was first referred to in the U.S. in 1896 in the American Journal of Pharmacy, and commercial soy milk was produced for the first time in the country in 1917.
Yes, you can. Soak the beans overnight, drain them, and remove their outer skins. Blend the beans with three cups of water until the mixture is relatively smooth. You should then strain the mixture by using a nut milk bag or a cheesecloth.
Next, pour the strained liquid into a pot, add one cup of water, and bring it to a boil. Stir the liquid, skim the foam from the top, and then allow the milk to cook over medium heat for about twenty minutes. You can then cool and decant the milk into containers and place them in the fridge. Extra flavors, such as vanilla extract, can be added to your milk.