Homemade soy drink tastes more intense than store-bought versions and can be precisely tailored to your own taste. Made from just three ingredients – soybeans, water and a pinch of salt – it contains no emulsifiers or preservatives. For a sweeter version, add maple syrup. The trick lies in proper straining – the finer the sieve, the smoother the result.
And this is what you need for Classic Soy Drink
200 g dried soybeans
1 litre water (plus 500 ml for soaking)
1 pinch of salt
2–3 tablespoons maple syrup (optional)
This is what matters
The crucial step is the first straining: if you don’t have a nut milk bag, use a clean kitchen towel that has been rinsed with hot water – this prevents fibres from getting into the drink. Do not boil the mixture when heating, otherwise it will curdle. To make the drink last longer, transfer it hot into sterile jars and seal them airtight. Keeps for 3–4 days in the refrigerator.
Variations
- Vanilla Soy Drink — simmer with 1/2 vanilla pod, scrape out the seeds and stir in. Pairs well with coffee or muesli.
- Cocoa Soy Drink — stir in 2 teaspoons unsweetened cocoa powder with the maple syrup. Bring to a brief boil until the powder dissolves.
- Cinnamon Soy Drink — stir in 1/2 teaspoon cinnamon with the salt. A warm variation especially in winter.
Frequently Asked Questions
Why does my soy drink curdle when heating?
This happens when the temperature is too high or the drink is boiled for too long. Always stir at medium heat and do not heat above 80 °C. If it happens anyway, strain through a fine sieve – the flavour remains intact.
Can I use soybeans without soaking?
No. Unsoaked beans cannot be properly pureed and release too little liquid. Soaking makes them soft and increases the yield.
How long does homemade soy drink keep?
3–4 days in the refrigerator. By heating, it is pasteurised, but without preservatives it should be consumed quickly. Always shake before drinking as the liquid settles.
