Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.
Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
Make Soy Milk:
Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.
Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold or hot water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.
Strain & Enjoy: Remove the steamer basket of okara. Sweeten soy milk with sugar if desired. The soy milk is ready for consuming. For ultra-smooth soy milk, strain the soy milk with cheesecloth, two stacked mesh strainers, or nut bag.
Storage & Cleaning Tips:
Storage Tip: Homemade soy milk can keep in the fridge for 3 days.
Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.
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