How to Make Soy Milk Powder

The Chinese have been cultivating soybeans, or soya beans for thousands of years. Along with rice, wheat and barley, soy is considered a sacred food to them. Soy beans made their way to Japan in the 6th century and to Europe in the 17th century. In the United States, soybeans made their appearance in 1765. Though America was a little late to the party, we now are responsible for 34 percent of the world’s soybean production. There are over 1,000 varieties of soybeans that vary in size and color.

Soy milk powder can be a perfect alternative for those who are lactose intolerant, allergic or just not interested in consuming cow’s milk. Soy milk powder is soy milk with all the water removed. It is normally white or beige in appearance and is soluble enough to mix with other beverages or to add to a smoothie. Soy milk is produced by using whole soybeans.

Soy is a plant-based protein that is often used by vegans, vegetarians and other nonmeat eaters to fill in the gap of their daily requirement of protein. Eating plant proteins have been found to have positive cardiovascular events like lowering blood pressure. Soy products are low in cholesterol and saturated fat, which has been linked to an increased risk of developing cardiovascular disease. Eating fiber-rich soy products, such as edamame, soy nuts and tempeh may help to promote a healthy gastrointestinal system because they are rich in fiber. Soy is also a great source of B vitamins, iron, zinc, calcium and vitamin D, important nutrients that help keep our bodies chugging along.

Soy milk powder is easy to tote around so you can always have it on hand. You reap all the same benefits that you would get with soy milk. But it can be a bit gritty, so you may enjoy it best in warmed or blended beverages.

Total Time: 35 minutes | Prep Time: 5 minutes | Serves: 4

Ingredients:

½ cup of white soybeans, rinsed

2 cups of water for soaking

Directions:

1. Soak washed beans overnight in a glass container. The following morning, microwave the beans in the water for about three minutes.
   
   
2. Remove the beans from the water and place in a bowl 3/4 filled with cold water. Remove their skins.
   
   
3. Strain and pat the beans dry with paper towels or a cheese cloth. Let them dry overnight.
   
   
4. Roast the beans in a frying pan on medium to high heat stirring occasionally until brown, 10 to 15 minutes till tender.
   
   
5. Place soybeans in a blender or coffee grinder for about two minutes
   
   
6. Strain the powder with a fine strainer or sifter.
   
   
7. Store in an airtight container and keep in a dark, cool place for up to eight weeks.

1. Add a 1/4 cup of warm water to a small bowl.
   
   
2. Place two scoops of soy milk powder to the bowl and stir until blended.
   
   
3. Stir in 2 teaspoons of vanilla or almond extract.
   
   
4. Heat 1 cup of water in a small pot.
   
   
5. Add the mixture to the water on the stove and stir. Bring to a boil and let simmer for two to three minutes.
   
   
6. Add sugar to taste. Drain and serve or store in refrigerator for up to four days.