Gluten-Free Soy Milk Brands

Soy milk powder is the most versatile tool in your pantry when we’re talking about dairy-free alternatives for beverages and cooking. Unlike store-bought soy milk, soy milk powder is free from added sugar, gums, and flavorings, making it perfect for adding to your favorite dishes. The powder allows you to keep it until you need it, meaning zero waste! On this week’s episode Scott and Janie show you how to DIY a soy milk beverage that’s exactly how you like it, and create a vegan mac and cheese that’s luxuriously rich and creamy..
Check out the full WTF Article on the blog:
https://blog.modernistpantry.com/wtf/the-secret-of-soy-milk-powder/.
Follow us on Facebook, Instagram, and Pinterest:
@ModernistPantry.
Pick up these great products and more at:
www.modernistpantry.com.
Find all of our recipes, and more at our blog:
blog.modernistpantry.com.
Recipe Links:
Your Own Personal Soy Milk Recipe.
https://blog.modernistpantry.com/recipes/your-personal-soy-milk-recipe/.
Rich & Hearty Vegan Mac & Cheese.
https://blog.modernistpantry.com/recipes/rich-hearty-vegan-mac-cheese/.
Product Links:
Soy Milk Powder.
https://www.modernistpantry.com/druids-grove-soy-milk-powder.html.
References From This Episode You Might Like:
WTF Vegan Cheese.
https://www.youtube.com/watch?v=BRgxzAqjkNw&t=161s.
WTF Nutritional Yeast Flakes.
https://blog.modernistpantry.com/wtf/the-secret-of-nutritional-yeast-flakes/.
Recipe Easy Vegan Nacho Cheese.
https://blog.modernistpantry.com/recipes/easy-vegan-nacho-cheese/.
Recipe Vegan Flan.
https://blog.modernistpantry.com/recipes/finally-the-perfect-vegan-flan/.
WTF Guar Gum.
https://blog.modernistpantry.com/wtf/the-secret-of-guar-gum/.
WTF Xanthan Gum.
https://blog.modernistpantry.com/wtf/the-secret-of-xanthan-gum/.
WTF Culinary Acids.
https://blog.modernistpantry.com/wtf/the-secret-of-culinary-acids/

Making your own soy milk is super easy and super cheap! All you need is some dried soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth. This tutorial is an improvement on my previous soy milk video. The method is slightly different but improves the taste of the soy milk and shortens the prep time quite a bit!
You can flavour it with your choice of sweetener or use this plain soy milk to make other things like your own tofu* or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it..
-IMPORTANT
*For some reason, more people are having trouble making tofu with this soy milk compared to the original soy milk video (https://youtu.be/wDdzSr7RqC8). So for that reason, I recommend using that method instead if you’re trying to make tofu..
What to do with the leftover pulp? This pulp is called Okara. Try this Okara Sea Burger Recipe: http://youtu.be/uYBhkL8uzSY.
Other links mentioned:
Cream Corn “Egg Drop” Soup: https://www.youtube.com/watch?v=qpsSYJ9pasY&index=2&list=PL6QDlGTnYxpH_N3kRDcarDxmwqPP16TsM.
How to Make Tofu: https://www.youtube.com/watch?v=IdGwL5dFgCQ.
Vegan Condensed Milk: https://www.youtube.com/watch?v=9qGkn1Hkwn4&list=PL6QDlGTnYxpF9hMUv1fz1tURwUEYvmQxz&index=13.
EASY SOY MILK RECIPE.
Makes about 5 cups.
INGREDIENTS US & Metric.
1 cup dried soy beans (preferably organic).
5 cups water (plus more for soaking and rinsing).
Optional sweetener to taste (like sugar, agave, maple syrup or stevia).
DIRECTIONS.
Fill a medium to large pot with 1 cup of dried soy beans and plenty of water. Bring the water to a rolling boil and let cook for 1-2 minutes..
Remove the pot from the heat and let rest until it’s cool enough to touch..
Drain the beans. Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending on your blender’s capacity..
Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes. **Especially if you’re making tofu with this milk, squeeze the okara as dry as possible!**.
Transfer the milk back to the pot and simmer for 10 to 20 minutes. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off..
After 10 minutes, taste the milk to see if the raw taste has been eliminated. You can also add some sweetener, salt, and/or vanilla for flavouring if desired..
When ready, strain the milk into a container..
Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup..
NOTES.
Store your fresh soy milk in the fridge for up to 3 days. The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days..
Try vanilla, cocoa, cinnamon or other spices to flavour your soy milk. This is your soy milk so customize it to how you like it. There are no rules!
***********************************************.
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Making your own soy milk is super easy and super cheap! All you need is some soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth..
You can flavour it with your choice of sweetener or use this plain soy milk to make other things like your own tofu or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it..
Make your own homemade tofu with this recipe: https://youtu.be/IdGwL5dFgCQ.
What to do with the leftover pulp? This pulp is called Okara. Try this Okara Sea Burger Recipe: http://youtu.be/uYBhkL8uzSY.
EASY SOY MILK RECIPE.
Printable recipe and full story: http://www.marystestkitchen.com/diy-soy-milk-recipe/.
Makes about 5 cups.
INGREDIENTS.
1 cup dry soy beans (preferably organic).
5 cups water (plus more for soaking and rinsing).
Optional sweetener to taste (like sugar, agave, maple syrup or stevia).
DIRECTIONS.
Soak the beans in fresh water for one or two days in a large container. Make sure there is enough room for the beans to expand to triple their size. Add water if the water level drops below the top of the beans..
Drain the beans and transfer to a large bowl. Add enough water to completely submerge the beans..
Rub the beans between your fingers to remove the skins. Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. Then skim the top to get at the loose skins. Discard the skins. Try to get most of the skins but don’t worry if there are a few left..
Drain the beans..
Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending on your blender’s capacity..
Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes..
Heat the milk on high heat until boiling while stirring regularly. The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off..
Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over..
Reduce the heat to medium or medium low. At this point, it’s a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Let the milk simmer for anywhere between 10 minutes to 2 hours. How long is up to you..
When ready, strain the milk into a container..
Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup..
NOTES.
Store your fresh soy milk in the fridge for up to 3 days. The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days..
**UPDATED VIDEO**.
https://youtu.be/3YffvW5N3E8.
^-that’s a new tutorial with an easier, faster method that produces a less beany soy milk! Some have not had good results making tofu with the new recipe though..
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This easy zero waste soy milk recipe produces a beverage very similar in taste and texture to Vanilla Silk soy milk..
EcoPeaceful Hemp Nut Milk Bag: http://amzn.to/2pyOLk3.
I recommend using a hemp nut milk bag for this recipe, since you’ll be using hot water. I received the hemp bag I featured in the video from Lena Mumma’s shop, EcoPeaceful. It’s a great small business and I’ve known Lena for some time and was very happy to have the chance to try out her products. The bag also comes with a 420 day warranty, which is pretty impressive! With good care (don’t put it away wet or anything), it should last you years. Lena is a veganic gardener who grows food without using animal products. She also makes amazing products for helping people live compassionate, zero waste lifestyles..
EcoPeaceful shop: http://amzn.to/2oSe9mU.
EcoPeaceful Hemp Nut Milk Bag: http://amzn.to/2pyOLk3.
While I love Silk, I’m not a fan of all the packaging, and since being inspired to have a more zero waste home, I’ve found it’s an easy way to cut back. Commercial soy milk containers can be recycled, but the caps cannot, which leads to unnecessary waste. Plus, I’ve found that by making my own zero waste soy milk, I’m also free to add a little extra calcium (I don’t drink that much milk every day, so it’s nice to be able to tinker with what I add to the milk)..
Ingredients:
2 cups dried organic yellow soybeans.
4 c. + 1 litre water.
1/4 teaspoon salt.
1 Tablespoon Vanilla (Optional).
1/4 1/3 cup maple syrup or sugar (optional), to taste (you’ll want to add closer to 1/3 cup to equal the sweetness of Silk soymilk).
1/8 teaspoon xanthan gum (optional).
blender.
nut milk bag (use cotton or hemp, as it is unsafe to pour boiling water through polyester)..
Calcium carbonate, Vitamin D tablets and B12 tablets.
You’ll want to begin by placing 2 cups of dried soybeans in a container with about 4 cups of water. Place in the refrigerator (notes: some people recommend the counter, but I prefer the fridge, because it prevents the soybeans from beginning to ferment, and I think the final product tastes better..
Optional: for a less bean-y tasting milk, once the soybeans have doubled in bulk, drain the soaking water and place the beans in a large saucepan filled with warm water. Using a potato masher, gently smash the soybeans to loosen the clear membrane covering the beans. You don’t want to turn the beans into pulp just enough to separate the bean from its covering. Skim the bean membranes from the surface. (This is a bit time consuming, so if you don’t feel like it, don’t worry. The milk will still taste great, thanks to the next step).
The real key to reducing the beany flavour from the soy milk is to blend the beans with boiling water (and yes, there’s a body of research surrounding this). Boil 1 litre of water and place the drained beans in your blender two cups at a time (you can do several batches if you have a small blender)..
Pour boiling water over the beans and blend thoroughly..
Pour the liquid bean mixture into your nut milk bag over a large saucepan. You will need to gently squeeze the bag, or leave it hanging for a few minutes until the liquid has mostly drained out (most nut milk bags have a drawstring for this purpose). Give the nut milk bag a good squeeze to get rid of any remaining liquid..
Add 1/4 teaspoon salt and (optional) sweetening, flavouring, and 1/8 teaspoon xanthan gum..
Allow the milk to simmer on a low temperature for 15-20 minutes..
Once the mixture is finished cooking, fortify your soy milk with Calcium, Vitamin D, and B12..
The mixture will have reduced somewhat in cooking. Add enough water so that you are left with 8 cups of milk. Pour into mason jars or carafes, and refrigerate..
I really love the way this soy milk turns out. My family has been drinking it for several weeks and we’re big fans. If you want to change it up, you can even add a little cocoa powder as well for a chocolate effect!
Why zero waste soy milk?
Of course, your time is also worth something, and I understand not everyone will want to take the time to make their own soy milk each week. But it is also an investment in your health..
Thanks for watching,.
Margaret.
I’d like to give special thanks to all my Patreon supporters, especially Artelio, Richard, Genevieve and Jess for their generous support!
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Enjoy this easy Plant-Based recipe for nutritious, delicious Soymilk..
Soymilk is my favorite plant milk. It has tons of nutrition without any saturated fat or cholesterol..
Ingredients:
Organic Soybeans.
Filtered Water.
Supplies:
Nut milk bag or Cheese cloth.
Pitcher.
Large pot.
Large bowl.
Recipe inspired by: Mary’s Test Kitchen.
Follow me on Instagram: https://www.instagram.com/guiltfreetv/

3 plant milk recipes including soy milk, almond milk, and chocolate hazelnut milk. SO EASY, SO CREAMY..
Looking for one? Soy: 0:57, Almond: 6:43, Hazelnut: 9:32.
Links and Sources
https://www.patreon.com/micthevegan.
https://www.facebook.com/micthevegan.
https://www.instagram.com/micthevegan @micthevegan.
Community Forum: https://plantspace.org.
TIY Tiny House Channel: https://www.youtube.com/channel/UCYhthOBh4_459pAge62at8g.
Soy Milk Ingredients:
1/2 cup dry soy beans.
4.5 cups water (4 for extra creamy).
3-4 dates.
1.5 teaspoons of vanilla extract.
Almond Milk Ingredients:
1/2 cup of almonds.
2 cups water.
If sweet, 3 dates and 1 teaspoon vanilla extract.
Chocolate Hazelnut Milk:
1/2 hazelnuts.
2 cups water.
1 tablespoon cocoa powder.
3 dates.
Dairy main source of saturated fat in US diet: https://www.hsph.harvard.edu/nutritionsource/top-food-sources-of-saturated-fat-in-the-us/

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Soy Milk Miso Ramen.
(2 servings).
1 cup water.
2 shiitake mushrooms, dried (https://amzn.to/3368dro).
1 piece kombu (https://amzn.to/31SLTBs).
2 stalks scallions.
1 piece ginger.
2 cloves garlic, smashed.
2 tablespoons toasted sesame seeds, ground (OR 1 tablespoon tahini).
3-4 teaspoons miso paste (https://amzn.to/2LQdHAC).
2 cups unsweetened soy milk.
4 teaspoons gluten-free soy sauce (https://amzn.to/31RjVpL).
2 servings noodles of your choice.
Cookware:
Steamer: http://s.click.aliexpress.com/e/soCxjaaU.
White Marble Pan Set: https://amzn.to/2ALvvXq.
Camera Equipment:
Canon 80D https://amzn.to/2qqrT7P.
Canon M50 (Vlogging Camera): https://amzn.to/2DE6nUi.
DJI Osmo Pocket: https://amzn.to/2DFUZaK.
Canon 10-18mm Lens: http://amzn.to/2jN5AZn.
Canon 50 mm F1.4: https://amzn.to/2HsLUCF.
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Rode VideoMic: https://amzn.to/2D5hBAV.
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Audio Technica Lav Microphone: http://amzn.to/2kF8O0b.
Blue Yeti Microphone:https://amzn.to/2GUqPQs.
Fovitec Bi-Color LED lights: https://amzn.to/2EERvTb.
LED Lights: http://amzn.to/2l5EHzW.
Diva Supernova Ring Light: http://amzn.to/2kFhvrt.
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