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Measure a cup of soybean. To give a thermal shock and avoid unpleasant taste, let the beans cook in boiling water for 5 minutes, then drain and rinse them in cold water. Let soak in a glass or ceramic container 4 to 8 hours. After this period, wash them and beat them in a blender at a ratio of 5 cups of filtered water for every cup of soybean hydrated. After well beaten, strain them with a cotton cloth aside especially for this (small one pillowcase works well). Squeeze to remove all liquid. In a saucepan, cook the milk for about 25 mins on low heat, stirring occasionally and making sure that the milk does not overflow the pan.
- To saborizar milk, you can add a little vanilla, cinnamon or cloves. Store in refrigerator for up to 3 days.