Nigerian Homemade Soy Milk with Ripe Banana

How to Make It

1. 1

   Soak and Prepare the Soybeans

   Rinse the dried soybeans thoroughly under cold running water. Transfer them to a large bowl and cover with at least twice their volume in cold water. Allow them to soak for a minimum of 8 hours or overnight at room temperature. After soaking, drain and rinse the beans well. Rub the beans between your palms to loosen and remove the outer skins — removing the hulls results in a smoother, creamier milk with a milder flavour.

   Tip: Removing the skins is a traditional Nigerian step that reduces bitterness and improves digestibility. Do not skip soaking — it significantly reduces antinutrients like phytic acid.
2. 2

   Blend the Soybeans

   Add the soaked and de-hulled soybeans to a high-speed blender along with 400ml of fresh filtered water. Blend on high speed for 2 to 3 minutes until the mixture is as smooth as possible. The consistency should resemble a thick, creamy white paste with minimal visible grain.

   Tip: Blend in batches if your blender is small. A powerful blender yields a noticeably smoother final milk.
3. 3

   Strain the Soy Milk

   Line a large pot or bowl with a fine-mesh nut milk bag, muslin cloth, or several layers of clean cheesecloth. Pour the blended soybean mixture through the cloth in batches, adding the remaining 800ml of water gradually as you strain. Gather the cloth and squeeze firmly to extract as much liquid as possible. The remaining solid pulp (okara) can be reserved and used in soups, porridges, or baked goods.

   Tip: Okara is highly nutritious and commonly used in Nigerian cooking — store it refrigerated for up to 3 days.
4. 4

   Cook the Raw Soy Milk

   Pour the strained soy milk into a medium saucepan and place over medium heat. Bring slowly to a gentle boil, stirring frequently to prevent scorching on the bottom of the pan. Once it reaches a boil, reduce heat and simmer gently for 15 to 20 minutes, skimming off any foam that rises to the surface. Cooking is essential to deactivate trypsin inhibitors naturally present in raw soybeans that impair protein digestion.

   Tip: Watch the pot carefully — soy milk can boil over quickly. Stir consistently and keep the heat at a steady medium-low once simmering.
5. 5

   Blend with Ripe Banana

   Remove the cooked soy milk from heat and allow it to cool for 5 to 10 minutes. Peel the ripe bananas and break them into chunks. Transfer the warm soy milk and banana pieces to the blender. Add the vanilla extract, ground cinnamon, and a small pinch of sea salt. Blend on high for 60 to 90 seconds until completely smooth, creamy, and uniform in colour.

   Tip: The riper the banana, the sweeter and more flavourful your milk will be — look for bananas with deeply golden skins and brown speckles for the best natural sweetness and lowest glycaemic impact.
6. 6

   Taste, Adjust, and Serve

   Taste the blended milk and adjust to your preference. Add a touch more banana or cinnamon if desired. Serve immediately while warm for a comforting morning drink, or transfer to a glass bottle or sealed jar and refrigerate for up to 48 hours. Shake or stir well before serving if refrigerated, as natural separation will occur. Pour into tall glasses over ice for a refreshing chilled version.

   Tip: For lactating mothers or those needing additional calories, blend in one tablespoon of natural groundnut (peanut) butter for added healthy fats and protein.