Vietnamese Soy Milk (Sữa Đậu Nành) Recipe

Soybeans: These are the main ingredient for the soy milk. They need to be soaked overnight to soften and prepare them for blending.

Water: Used to blend with the soybeans and to create the liquid base of the soy milk.

Sugar: Added to taste to sweeten the soy milk. You can adjust the amount based on your preference.

When blending the soybeans with water, make sure to blend them thoroughly until the mixture is completely smooth. This ensures that you extract the maximum amount of flavor and nutrients from the soybeans. Additionally, when straining the mixture through a cheesecloth, press down firmly to extract as much liquid as possible, leaving behind only the soy pulp. This will result in a richer and creamier soy milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds can be used to make a creamy and nutritious plant-based milk similar to soy milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews provide a rich and creamy texture, making them a good alternative for soybeans in plant-based milk.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste of the milk.

• water - Substitute with rice milk: Rice milk can be used to maintain a similar consistency while adding a slightly sweet flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor profile that complements the milk.

• sugar - Substitute with honey: Honey is a natural sweetener that can be adjusted to taste, offering a different but pleasant sweetness.

• Allow the soy milk to cool completely before storing. This prevents condensation, which can dilute the flavor and texture.
• Transfer the soy milk into clean, airtight containers. Glass jars or BPA-free plastic bottles work best to maintain freshness.
• Store the soy milk in the refrigerator. It will stay fresh for up to 3-5 days. Always shake well before serving as natural separation may occur.
• For longer storage, consider freezing the soy milk. Pour it into freezer-safe containers, leaving some space at the top for expansion.
• Label the containers with the date of preparation. Frozen soy milk can last up to 3 months.
• To thaw, transfer the frozen soy milk to the refrigerator and let it defrost slowly overnight. Avoid using a microwave as it can alter the texture.
• After thawing, give the soy milk a good shake or stir to reincorporate any separated solids.

• Gently reheat the soy milk on the stovetop over low heat. Stir occasionally to prevent it from sticking to the bottom of the pot. Avoid boiling to maintain its delicate flavor.

• Use a microwave-safe container to reheat the soy milk in the microwave. Heat in short intervals of 30 seconds, stirring in between to ensure even heating. Be cautious not to overheat.

• If you prefer a more traditional method, use a double boiler. Place the soy milk in the top part of the double boiler and gently heat it over simmering water. This method helps to evenly distribute the heat and prevents scorching.

• For a quick and easy option, use an electric milk frother with a heating function. This will not only reheat the soy milk but also give it a nice frothy texture.

• If you have a steamer, place the soy milk in a heatproof container and steam it for a few minutes until it reaches the desired temperature. This method is gentle and preserves the flavor.

• Large bowl: For soaking the dried soybeans overnight.

• Colander: To drain and rinse the soaked soybeans.

• Blender: To blend the soybeans with water until smooth.

• Cheesecloth: Used to strain the blended soybean mixture.

• Large pot: To boil and simmer the strained soy milk.

• Stirring spoon: For stirring the soy milk and dissolving the sugar.

• Measuring cups: To measure the soybeans, water, and sugar accurately.

• Refrigerator: To chill the soy milk before serving.

Soak in bulk: Soak a large batch of dried soybeans overnight and store the extra in the freezer for future use.

Use a high-speed blender: A powerful blender will make the soybean mixture smoother and reduce blending time.

Double strain: Strain the soy milk twice to ensure a smoother texture, reducing the need for extra simmering.

Pre-measure ingredients: Measure out your water and sugar beforehand to streamline the process.

Simmer while multitasking: Simmer the soy milk while you prepare other parts of your meal to save time.