We’ve taken fresh soy milk powder and broke down the ingredients needed to give it that smooth mouthfeel and flavor that you may be used to from the grocery brands. Our fresh-made soy milk tastes like you just made it from the bean, and is undeniably light and refreshing. Using this recipe as a starting point you can easily tweak the ratios to customize it to your perfect level of texture and sweetness.
Ingredients
- 20g (1â…“ Tbsp) Soy Milk Powder
- 470g (2 Cups) Water
- 18g (1 Tbsp) Sugar
- 3g (½ tsp) Vanilla Extract
- 0.35g Guar Gum
- 0.09g Xanthan Gum
Equipment
- Blender
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1 Pint
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Dry Mix Ingredients
Dry blend together soy milk powder guar gum, xanthan gum, and sugar.
-
Combine in Blender
Place the water in a blender and begin mixing on low speed until the water forms a vortex.
Gently sprinkle the dry ingredients into the blender and blend on high for 2-3 minutes.
Enjoy or refrigerate for up to 2 weeks.
This soy milk can be used to make strawberry milk by adding our strawberry syrup and chocolate soy milk by adding your favorite chocolate syrup.
Summary
Recipe Name
Your Personal Soy Milk Recipe
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
11 Comments.
Xantham gum in particular but to some extent guard gum do not agree with my digestive system. Can you recommend substitutes? Perhaps LV Methylcellulose? Any suggested dosage ?
You can try locust bean gum and arabic/acacia gum. Or even start with just the guar by itself and see if you’re happy with that. For ratios start at around 0.25% by weight for LBG and 1% for arabic/acacia gum and adjust from there.
[…] Recipe Link: Rich & Hearty Vegan Mac & Cheese Your Personal Soy Milk Recipe […]
Hi
Do you have for making tofu?
Here is our tofu recipe – but you cannot make tofu from soy milk powder.
Can this be used for making cheeses, or should I just use the soy milk powder and water only when making cheese?
You can’t use this soy milk to make vegan cheese because the presence of guar and xanthan will mess with the cheese recipe. So soy milk and water only.
Can I use soy lecithin granules to stabilize instead of guar gum?
It would help with the emulsion but it will not have the smooth creamy mouthfeel that you would get with guar.
I generally buy Silk unsweetened high protein, and they use gellan gum. What would be the difference between that and this combination of guar/xanthan?
Both of these will work fine for what you are trying to do but it all comes down to preference. It can give a slightly different mouth-feel. In testing this is what we found we liked best.