Got soy milk? Make it in the pressure cooker!
Make delicious ivory silky soy milk at home in minutes (after a day or two of soaking the beans) and without using any special equipment – other than your pressure cooker!
Making your own soy milk means that you can carefully control the origin and quality of soy beans that go into the milk, there are no added preservatives and it can be flavored as you like. The whole soybean is used so nothing goes to waste – you get to keep and use the left-over nutritious bean pulp, called Okara, to bulk-up the nutrition of any baking project.
Figuring out the process
I first heard about making soy milk with the pressure cooker in this video from a nice Italian lady, but it just seemed too complicated, fussy and requiring the use (and clean-up) of too many tools – not hip.
Then, through a web ad no less, I discovered soy milk makers that soak, blend and cook the soy beans and turn them into milk for you. That’s when I realized I could make soy milk using tools I already had (immersion blender with chopper attachment, pressure cooker and fine-mesh strainer) without unwieldy cleanup – totally hip.
I tried several methods, including cooking the soy first and blending it later and even adding Kombu for extra viscosity and nutrition – the results were hit-and miss. In the end, I found that following the exact same process as soy milk maker appliance (soak, blend raw soy and cook) to be the least time consuming and most reliable way to make soy milk at home. Oh… I’ve added an extra step (skimming) to ensure soy foam does not spray out of your pressure cooker to re-decorate your kitchen.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||7-9 min.||High(2)||Natural|
- Serves: 4
- Serving size: 8 fl oz
- Calories: 113.4
- TOTAL Fat: 5g
- Saturated fat: .7g
- TOTAL Carbs: 8g
- Sugar Carbs: 2.3g
- Sodium: 38.8mg
- Fiber Carbs: 2.3g
- Protein: 9.1g
- Cholesterol: 0mg
- ½ cup (100g) organic yellow soy beans
- 5 cups (1250 ml) water, plus more for blending (see instructions)
- ½ teaspoon raw sugar (optional)
- 1 vanilla bean (optional)
- 1 pinch sea salt (optional)
- Soak the yellow soy beans 24 to 36 hours in abundant water. Strain, rinse and change the water about half-way through this soaking period (or every 12 hours if soaking longer). Strain and rinse the soy beans before using.
- In a small chopper, such as the one that comes with your immersion blender, add the soaked soy and ½ a cup of water.
- Puree at the highest setting (liquefy and/or turbo) for 90 seconds.
- Plop the raw soy pulp into the pressure cooker using a heat-safe spatula.
- Add the 5 cups (1250ml) water and mix everything together well - ensure that the contents of the pressure cooker do not exceed the ½ full mark.
- Bring the uncovered pressure cooker to a boil stirring occasionally with the spatula. You will know the soy is boiling when the foam increases in volume quickly.
- Using a skimmer, remove the foam from the top and discard and then wipe down the sides of the pressure cooker with the spatula with and give the contents one last stir.
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 9 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- In the meantime, prepare a wide-mouth pitcher or bowl, and add the sugar, vanilla bean and salt (if using) inside and top it off with a fine mesh strainer.
- Carefully pour the hot contents of the pressure cooker through the fine-mesh strainer. Then push down on the pulp with the spatula to wring out any remaining milk from the pulp.
- Mix the contents in the pitcher well and let cool and then remove and rinse off the vanilla bean to use for your next batch.
- Save the soy bean pulp (Okara) for making other dishes such as home-made bread.
- Cover tightly and refrigerate - keeps for 3-4 days in the refrigerator.
- Shake before using.
Yields about 4 cups (1l) of soy milk.