How to Make Soy Milk At Home (Easy Instant Pot Recipe)
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- Опубліковано 26 чер 2024
- Soy milk has always been a staple in our refrigerator, bu the store bought kind never had the flavor and texture that I craved from Taiwanese breakfast stands. This homemade soy milk is rich and creamy. Since it's homemade, it can be made sugarless or extra sweet! The recipe with other tips and suggestions can be found at chowwithjao.com
Recipe link: www.chowwithjao.com/recipes/3...
#soymilk #homemadesoymilk #instantpotrecipes
We are soybean farmers in Minnesota and before seeing your video, I had no idea how to make soy milk. Thank you.
no problem, that's great to hear! thanks for what you do!
If anyone is getting a burn warning and they are using an instant pot duo, try the porridge setting. It’s the only one that seemed to work on mine.
The settings don’t change the temperature, they are just quick ways to set various times. 7 minutes is the same as 7 minutes on any other setting, only difference is if the pressure is set to less - normal or more
She did it wrong. Supposed to strain first and then cook. You can always add in more water but that will dilute the milk.
I had the same problem. Apparently newer models are more sensitive with burning. I tried using the "less" option but that burnt as well. You could probably strain before, but I like to cook it with the pulp for the nutrients and flavour.
I ended up using my rice cooker which is non-stick and that works for me.
Thanks 👍. Trying it now b
This was AWESOME !!! I've failed miserably once or twice on a regular stovetop, but just bought an IP and I can't wait to try this version. No bubbling over, yayyy ! :D
Yea! Ever since we started making it in the Instant Pot it makes it so much easier!
THANK YOU
I made soy milk today with your instructions. It was a success. Thank you!
Thanks. I do the pressure cooker first and when they are nice and soft, then put them inn the blender.
This recipe has worked really well for me. I love the richness of it. I remove most of the skins because I think it tastes better. Thank you Jao!
fantastic! I was going to buy soyabella but now that I discovered this opportunity I will change my plans. Grazie from Italy :)
I have a question: how much soy milk can you do in the 5.7 liter pot? thank you!
Did this method work for you or did you but the soybella? I'm currently debating purchasing one.
A little late to reply, but I got a Soyabella and I'm giving it away. The soymilk tasted undercooked to me. It seemed to do the job, but not thoroughly, and makes relatively little at one time anyhow.@@shelly5224
Great video!! So much easier than stovetop... Any vegetarian recipe ideas for the okara?
Yes!
I make „burger Patties“
Mix together:
400g okara
200g breadcrumbs
100g oats (ground up)
20g ground flaxseed
20g Tapioka-starch
2 teaspoons Instant-vegetable-soup-powder
3g garlic powder
2g onion powder
Form patties with your hands
And fry them in a pan with some olive oil.
do the bean skins add a bean flavor? Does it taste better or more neutral if you remove the skins of the beans, after they are soaked in water?
I want to try this but instead of blending after soaking the beans, I want to cook them, cool them and put them through a Jack Lalane juicer. I’ve seen soy milk made through the juicer but the beans were cooked on a pot.
that was the best helpful video i've seen!! i have loads of soy powder can i make soy milk from it using the slow cooker like you did?
Not sure! We have never tried it before, sorry about that!
@@chowwithjao thanks anyway
@@kimlarjohnson2263 hi, did you try?
@@emiliohoms6491 - Tried for ages then gave it a while tried again so now i have resigned to failure. I am using my soy beans to make hummus with great success. ::))
Can you drain soybeans before heating in IP?
Can use cooking blender to make soy bean. No need to strain. Less messy save time.
Hi! Are you not taking the skins of the soybeans? I see everybody else doing it .... (all asian people as well) I understand the skin gives it a very "beany" taste .... Thank you! ❤
Thanks for this delicious recipe! Would you say this taste like a Yeo's soy milk?
Theirs is much sweeter! I wouldn’t say it tastes too similar
Hi there, it's me again ! 😊 I have a question, I don't see you removing the little skin on your soy beans... Do you somehow buy soy beans without the skin ? Or do you just leave it and blend as is ? Most recipes I've seen say to remove it but it's just a pain. Hope to be able to make some soy milk with my new IP today ! Thank you so much
Hi again! 😊 Congratulations on the new IP! We don’t go out of our way to remove the skins! After soaking, some of them naturally rise up and can be poured out. Also that’s why we strain it! it’d definitely be such a pain to remove all the skin. We didn’t do anything behind the scenes in the video or leave out any steps. Hope it goes well!
@@chowwithjao awesome thanks for the reply !! 😍 I’m actually straining my first batch right now, going to surprise my mom with it tomorrow, she misses savory soy milk from ours days in Taiwan 🇹🇼 ♥️♥️♥️🥛
I had the same question about the skin, glad it was answered hahaha
I've always strained the okara before cooking the soy milk. Is it best to leave the okara in when cooking to prevent it from burning? I have a 8qt IP, there's no soup button so will have to set it manually. Is it High or Low pressure for 25 minutes?
In our opinion, leaving the okara in gives it a richer flavor. And it should be high pressure! Hope it turns out!
Is natural release meaning to press cancel after it’s done and wait 25 mins or let it stay on keep warm for 25 mins? Thanks!!
I typically do not press cancel and I wait 25 minutes and leave it on! But, I believe pressing cancel and waiting has the same result as waiting 25 minutes while it’s on
I am curious. What happens if you cook the beans in the instant pot first; put the cooked beans in the blender with the same amount of water; and the strain the mixture? Will the taste be different. This seems less messy.
We feel that the soybean flavor is stronger if you blend it first and cook the blended beans!
Hi, I made this and thought it tasted a little “beany”. After I strained it, I put it in fridge overnight. Today, I simmered it in the microwave in a glass pyrex bowl on a low power level, and it much improved the taste. I wondered if it could successfully cook longer in the IP without scorching. I love being able to use the IP and not having to watch the stove constabtly. Your thoughts? TIA!
Wrapping the beans in a cheese cloth before throwing it in the Instant pot would help prevent it from burning
@@chowwithjao
how does that help?
Is it for removing the skins of the beans?
@@chowwithjao
Thanks for the tip.
Do you mean wraping the BLENDED beans in a cheese cloth, or cooking them before blending ?
Has it ever happened that your instant pot does not come up to pressure? I did a double batch, 2 cups soaked beans blended with 4 cups of water and added an additional 6 cups.
No, that’s never happened to us! But sometimes, when an Instant Pot has a lot of liquid, it takes a long while to come up to pressure. Heating the water or using boiling water might help the pot pressurize faster! Good luck and let us know how it goes! 😊
I enjoyed your video, but when you do it in the instant pot do all the bitterness comes out quicker than on the stove?
I haven’t experienced a lot of bitterness in my soy milk! I think the Instant Pot method helps with that. If your soy milk is a little bitter, I would recommend adding some more sugar or buying a different brand of dried soybeans.
Thank you, but what brand you buy? The grocery has a whitish one & a kind of brownish one, which one is better ?
We’ve tried both and prefer the brown one! The flavor really depends on the bean brand too. We’ve found that organic soybeans taste a bit better, but it’s really subjective!
Can you tell us what grade of cheese cloth you use?
Thank you for your question! We just use a cotton cloth, but I think any grade that you have at home would work. If you only had grade 10, I would just barely blend the soybeans in order to keep the okara pieces large for straining purposes.
Will the bean smoothie scorch or burn in the instant pot? What If I added uncooked soy milk that has been strained already to the instant pot? Will that burn in the instant pot?
The the other videos I have watched it did not -- except I think for one person who put it on high pressure for 10 min. I think that burned. Your concern has been mine as well. I think low pressure for about 7 min is what I will try first, using soymilk fresh from the high-speed blender that will still be warm.
I got a "food burn" message and the vent was closed 🙁
So, with 1 cup of soya beans, blend with 2 cups of water and then add 1 1/2 or 3 cups of water into the instant pot?
Sorry for the late response! Blend the soybeans with 2 cups of water, put the blended mixture in the instant pot, then add an additional 3 cups of water! More details can be found on the recipe: www.chowwithjao.com/recipes/3-soymilk.html
May I please know approximately how much soy milk you have produced with your recipe? Thanks.
Is the soymilk any cheaper, or any better, than what you buy at the store?
It's cheaper AND better! Of course it's subjective, but we personally think making it at home creates a richer soymilk and it's not as watered down.
Hi. Where do you buy the dry, organic soy beans ?
I buy them from Azure Standard (in the USA). Hope it helps.
I made soy milk on the stove top about 10 times before. Since I’ve got an instant pot I tried your recipe 3 times.
It’s so much easier with the instant pot. But each time it was burnt.
When choosing „low pressure“ it wasn’t that bad, but still…
Do you have any tips?
@@sherril.562
I thought, the nutrients from the beans are solved in the water while cooking.
Don’t I lose nutrients if I strain it before cooking?
@@sherril.562
Wow! Very interesting! Thank you!
Is this your words? Or did you copy it from a site? If copied; where can I find the article?
Are there any different in term of extraction efficiency when you sqeeze the pulp before cooking vs squeeze after cooking ?
From my experience it's not more efficient to squeeze before since you need to keep the pulp in during the cooking process. That's how you get a really rich flavor! Hope this helps
Are you using a 3 qt InstaPot? Thank you!
its the 6 quart one!
@@chowwithjao could you use a 3 quart or is the 6 better? Thanks!
@@exploringflavors3920 3 quart is fine but just ensure the liquid doesn't exceed the max line!
My soup setting is 20 minutes. Do I just put a time and put 7 mins ?
Yup!
My insta pot is giving the burn warning. What am I doing wrong?
You can try wrapping the blended pulp in your cheese cloth (or other cloth) and put it inside the instant pot to cook. Make sure your cloth is food safe and able to be boiled!
You are not closing the pressure valve. As such, the water is evaporating and your food is burning. Close the black valve on top so the pot pressurizes.
I tried this recipe in my 8 quart.
I got a burn message.
Are you spraying the inner pot?
We don’t spray the inner pot, but sometimes the burn warning can get triggered if your water is evaporating. Check if the valve is closed and make sure your pot pressurized
Hi! First, thank you so much for sharing your recipe and method! I just tried this for the first time in my instant pot. I followed your instructions exactly and I got a burn msg as well. I quickly depressurized and have a really big mess on my hands, But, I'm a trooper, trial and error. Maybe I will strain before pouring into the instant pot... also I noticed that you said to cook on soup at high pressure, but on the front of your IP it showed LO29, what does that mean? I have a different instant pot.
@@rw4388 I think the 'L' means time lapsed after the programme has ended.
@@loisrhodes2661 thank you!😁
Burn notice :/
I did this. I removed the foam from the mixture after boiling as she directed and cooked on high in my Instant Pot. The foam starting spewing from my Instant Pot with such force that it coated my ceiling and my walls. It was a disaster.
One of the videos I watched on this, (I'm watching all I can before I try the multipot, which is like an instant pot), said to be sure not to fill the inner pot in the instant pot more than half full with the soymilk and it said a 3-quart pot is simply too small (though I guess it would make over one quart).
You should have depressurised naturally, as in leave it alone for half and hour, dont hurry it up
@@AS-hb2rw It spewed the milk out while it was cooking. I didn't interfere at all with the process. I have since purchased a MioMat Plant milk maker. Works like a charm.
@@fionadale8044 ohh, then it was too full I guess
Burn all the time