How to make Homemade Soy Milk taste better? (no beany taste, no milk maker needed)

Hello my dear health seekers, Inga from Health Origins here. So today I've got an exciting recipe. I'm going to be recording my recipe of how to make great tasting soy milk at home without using any special soy milk maker but yet still make sure that there's no beany taste. So let's begin. So in the past, in the previous video that was quite popular on my channel of me making the soy milk with the blender, I've gone through the long painstaking process of taking the skins off the soybeans and that takes forever. It's very labor intensive but I've realized that you don't need to necessarily do that. The milk comes out really tasty anyway just by adding a pinch of salt and making sure that we pour boiling water on the beans when we initially blend them. So that's what I'm going to be doing. So this is one cup of soybeans that are soaked overnight so over 12 hours, so at least 12 hours you want and you actually don't want to soak them for that much longer either because if you soak them for too long they become so soft that actually a lot of that pulp can come through the soy, sorry not soy but nut milk bag or whatever bag you're going to be using. So 12 hours I find it's like a really good time so just overnight. So this is one cup and I'm going to be using 1.7 so the maximum that my kettle allows. You could probably put it up to two liters but my blender maximum has two, well two and a bit liter capacity so with the beans and the water I think it'll be at the very top so that's why it'll be perfect and it'll be a bit creamier milk. So if you if your blender can't handle that much liquid or you just want to do half the amount, do half a cup of soybeans and that makes you know then you need one liter of boiling water. So I'm going to get this water boiling and we're going to start. So while the water is boiling I'll just quickly tell you about the Soyabella, the milk making machine that I bought since making this video and oh my goodness it makes you know soy milk making such a breeze. All you do is basically soak the beans overnight the same, add to this little, there's a little container adds up onto the motor here, put it in with some salt and water and 15 minutes later you just pour the milk. No straining needed, it's all done so it's excellent. So if you can get your hands on Soyabella I'll link down below where you can buy yours so I would definitely recommend if you plan to make a lot of soy milk however if it's just one off or just you know once in a while you're going to do it this is quite a you know a good way of doing it as well. A bit more labor intensive with obviously having to sieve through the milk afterwards but you know it's still not too long. So I'm going to start putting my soy beans into the blender. If you see some one you know some beans that are quite hard and little they haven't expanded obviously remove them if you can spot them and then I'm going to put a large pinch of salt here that just helps with the beany taste and then the water is nearly boiling. So the water has just boiled and it's important to pour boiling water on the beans because that helps with that beany taste as well. So with 1.7 liter of boiling water and the beans it actually came up to two liters on my blender so I'm gonna cover it and I'm gonna blend it for about two minutes. So the soy beans have been blending for two minutes and careful when you first start blending maybe start from like a little bit less because I'll put it on 10 it'll just splat a little bit at the start so careful don't burn yourself because obviously there's quite a bit of steam and pressure and that's why it's good that mine kind of lets some steam out it's not fully fully closed is if your is kind of Vitamix or some blender that is no no air can escape it you know be careful with that I'm not sure you'd need to probably see if you can actually do that in your blender so so I'm gonna pour it into my nut milk bag I really need to get myself a bigger nut milk bag as this one is just tiny it doesn't come on to the sides of my container so just pouring all the and there's some curds that left over in here as well so we'll just leave them and this is very very hot now so you could either try oh there's some curds escaping from from the entrance here so you can either try and you know press it with the spatula like this against the sides or you could you know leave this milk to cool down to the point where you can actually do it by hand and I prefer doing that rather than trying to press with the spatula so I'm gonna leave this to cool down and to the point where I can actually handle by hand so my soy milk has sufficiently cooled down well near enough I'm using a little kind of silicon mitt to try and squeeze the last of this soy milk out and remember this soy milk is still raw so it's not good to consume yet you still need to cook it so that'll be good after you squeeze all you can from it you will need to heat it up for about and boil it for about 15-20 minutes my thermomix luckily does you know the stirring and cooking in here as well so I'm just gonna pour it back in and cook it for about 20 minutes and after that point we'll check and and see you know do the taste test and then see how how does the the soy milk taste if you don't have obviously a thermomix just do it in a normal pot and have it on quite low and don't forget to keep on stirring every so often so it doesn't burn you know the soy milk doesn't burn to the bottom and I'll put a little tiny extra bit of salt you could have potentially skipped the salt before and just add it to the milk at this point I didn't think because obviously you just get rid of the pulp anyway so you could just put the salt now at this stage when we're gonna be cooking it and while the milk is cooking let's talk about the soy pulp so leftover soy pulp is called okara and and you could do so many things with okara it's you know still got quite a lot of nutrients fiber protein so definitely don't chuck it I mean you can put it in your compost bin as well but I you know try use it in different recipes and there are a few soy soy pulp or okara recipes I've got on my channel I'll link to a few of them down below and in the card above I've made burgers I made brownies I made cookies so this okara differently from the one that I get from soya bella is not cooked okara so this okara still needs to be cooked to be consumed so make sure whatever recipes you make that you do cook them for you know good 20 or 30 minutes so that the okara