Keep in mind that commercial, ready-to-use soy milk contains significant amounts of additives (such as starch and sugar) for consistency and taste – read the labels. One reason for making soy milk at home is that you know and control the ingredients. Without those additives, your homemade, fresh soy milk may taste slightly different from commercial soy milk that’s manufactured to have an extended shelf life.
- Fresh soymilk from a Sanlinx soymilk maker
- 1/8 tsp sea salt
- 3 tbsp organic brown rice syrup
This recipe replicates the flavor of commercial soy milk for those who are used to it. Simply make a batch of soymilk as you normally would. After cooling, add 1/8 tsp of sea salt and 3 tbsp organic brown rice syrup. Stir well.
To replicate the flavor of Edensoy soymilk, add these ingredients to cooled soymilk.
- 1/4 tsp. of salt.
- 2 Tbsp. of sugar.
- 3 Tbsp. of barley malt.
- 1 Tbsp. of vanilla extract
Each batch yields approx. 1/3 gallon of soy milk. I typically make 2 batches at a time and store it in a plastic container in the refrigerator