creamy soy almond milk
once you realize how easy it is to make this homemade soy based milk, you'll likely keep it on regular rotation in your kitchen . this recipe creates a creamy non dairy milk that's not only great for drinking, but is truly decadent as a non dairy base for hot cocoa . the key is starting the process the 24 hours before you need the milk to allow the soybeans and almonds to soak for adequate time . equipment kitchenaid k400 blender https //yummly.app.link/riawripkd1 colander large bowl ideally with a pour spout fine mesh sieve extra fine cheesecloth or nut milk bag 4 quart saucepan
soybeans, whole raw almonds, water, salt, pure maple syrup
- 1.0 cup soybeans
 - 0.5 cup whole raw almonds
 - 6.0 cup water
 - 0.2 teaspoon salt
 - 0.2 cup pure maple syrup

- rinse the soaked soybeans in clean, cool water and drain in a colander.
 - run the beans through your fingers and remove as many soybean skins as possible, then add the soybeans to your kitchenaid k400 blender.
 - drain the soaked almonds no need to rinse them and place them in the blender.
 - add 4 cups of water, cover the blender, and pulse the mixture 5 times.
 - add remaining 2 cups of water to the blender, cover and blend on speed 5 for 60 75 seconds.
 - the milk will be very frothy.
 - slowly pour the mixture from the blender through a fine mesh sieve placed over your extra large bowl mixing bowl.
 - use a large spoon to press the mixture through the sieve until no more liquid extrudes.
 - discard the pulp and set the bowl and sieve aside.
 - lay an extra fine cheesecloth into a 4 quart saucepan so the edges overhang the top of the pan.
 - slowly pour the milk from the bowl into the cheesecloth, being sure the cheesecloth doesn't fall into the mixture.
 - gently gather the cheesecloth edges into your hands, then twist the cheesecloth to press the liquid from the mixture.
 - discard the pulp and the cheesecloth.
 - we recommend doing this either near, or in, the kitchen sink.
 - it can be a bit messy as you squeeze the liquid through the cheesecloth.
 - set the pan filled with milk on medium heat.
 - add the salt and maple syrup, and use a rubber spatula to gently stir the mixture.
 - warm the milk on medium low do not boil or the milk will curdle and allow to cook, uncovered, for at least 15 minutes, stirring occasionally.
 - store in an airtight container in the refrigerator.
 - chef's notes to prepare dehydrated soybeans for the milk, soak dry beans in a 1 to 4 ratio of water 1 cup dry to 4 cups water in a large bowl overnight but ideally for 24 hours.
 - you can leave them on the counter at room temperature with a towel draped over the bowl.
 - the beans will double in size with soaking.
 - then, before using, drain the beans in a colander and discard the soaking water.
 - to prepare the almonds for the milk, soak them in a 1 to 2 ratio of water 1/2 cup almonds to 1 cup water overnight but ideally for 24 hours.
 - then, before using, drain the water, but no need to rinse them.
 - if you want a thicker milk that rivals dairy creamers, simply use only 4 cups of water instead of 5 when blending.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup soybeans
- 0.5 cup whole raw almonds
- 6.0 cup water
- 0.2 teaspoon salt
- 0.2 cup pure maple syrup

 ### Assistant: The ingredients you'll need are:
- 1.0 cup soybeans
- 0.5 cup whole raw almonds
- 6.0 cup water
- 0.2 teaspoon salt
- 0.2 cup pure maple syrup


You can follows these steps to make the recipe:
- rinse the soaked soybeans in clean, cool water and drain in a colander.
- run the beans through your fingers and remove as many soybean skins as possible, then add the soybeans to your kitchenaid k400 blender.
- drain the soaked almonds no need to rinse them and place them in the blender.
- add 4 cups of water, cover the blender, and pulse the mixture 5 times.
- add remaining 2 cups of water to the blender, cover and blend on speed 5 for 60 75 seconds.
- the milk will be very frothy.
- slowly pour the mixture from the blender through a fine mesh sieve placed over your extra large bowl mixing bowl.
- use a large spoon to press the mixture through the sieve until no more liquid extrudes.
- discard the pulp and set the bowl and sieve aside.
- lay an extra fine cheesecloth into a 4 quart saucepan so the edges overhang the top of the pan.
- slowly pour the milk from the bowl into the cheesecloth, being sure the cheesecloth doesn't fall into the mixture.
- gently gather the cheesecloth edges into your hands, then twist the cheesecloth to press the liquid from the mixture.
- discard the pulp and the cheesecloth.
- we recommend doing this either near, or in, the kitchen sink.
- it can be a bit messy as you squeeze the liquid through the cheesecloth.
- set the pan filled with milk on medium heat.
- add the salt and maple syrup, and use a rubber spatula to gently stir the mixture.
- warm the milk on medium low do not boil or the milk will curdle and allow to cook, uncovered, for at least 15 minutes, stirring occasionally.
- store in an airtight container in the refrigerator.
- chef's notes to prepare dehydrated soybeans for the milk, soak dry beans in a 1 to 4 ratio of water 1 cup dry to 4 cups water in a large bowl overnight but ideally for 24 hours.
- you can leave them on the counter at room temperature with a towel draped over the bowl.
- the beans will double in size with soaking.
- then, before using, drain the beans in a colander and discard the soaking water.
- to prepare the almonds for the milk, soak them in a 1 to 2 ratio of water 1/2 cup almonds to 1 cup water overnight but ideally for 24 hours.
- then, before using, drain the water, but no need to rinse them.
- if you want a thicker milk that rivals dairy creamers, simply use only 4 cups of water instead of 5 when blending.
- .

