Tips for Condensed Soy Milk

Soy Milk

On a recent program, we had a few listener tips for making homemade soy milk. Here they are.

Hal in Boise, ID writes:

“Instead of boiling the (soy) milk, blend it with silken tofu…a soft product.”

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Deb in Wisconsin offers her recipe for “non-sweetened” condensed soy milk:
“…instead of boiling (soy milk) down, which would take (too) much time, I add powdered soy milk. For one cup of soy milk, I add powdered soy milk equivilent to one cup, usually about 3 tablespoons.”

Claudia from Boise, ID has a tip for homemade sweetenedcondensed milk:

“Combine 1 cup of powdered of dry soy milk mix, two thirds cup of sugar, a third of a cup of boiling water, and three tablespoons of a (non-dairy)fat.”

Cheryl from Wisconsin adds:

One of your very fine listeners called in last week asking for an approach to sweetened condensed milk that did not include (ironically) milk.

There is a popular vegan recipe I’ve found. It’s in a book called “The Joy of Vegan Baking” (by Colleen Patrick-Gourdreau). It’s also out on the web at the “Ask the Vegan Chef” site and some other vegan sites. Since I love to cook sweet things too (but I want to make my “crapola” as healthy as possible), I bake vegan goodies and convince myself they are healthy. And I have found that this recipe works pretty well.

  • Take 4 oz silken tofu (like Mori)
  • 1/4 Cup soy milk
  • 1/4 Cup sugar (or 1/4 Cup maple syrup)

Put it all in a blender and blend until really smooth. Taste to see if it’s sweet enough. If not, add a bit more sugar until you like it (which means licking one’s fingers, the best part). If you need a thinner consistency, add a bit more soy milk. For thicker consistency, add a bit more tofu. Remember to blend well after each addition.

Related Stories