How to make Soybean Oil

Soybean oil is a versatile and widely used vegetable oil extracted from the seeds of the soybean plant. It is a common ingredient in cooking, baking, and frying due to its neutral flavor and high smoke point. Beyond culinary uses, soybean oil is also found in products like margarine, salad dressings, and processed foods, as well as in non-food applications such as biodiesel and industrial lubricants. It is considered a healthy choice because it contains polyunsaturated fats, including omega-3 and omega-6 fatty acids, which can support heart health and help reduce bad cholesterol levels when used in moderation as part of a balanced diet. Additionally, it is a good source of vitamin E, an antioxidant that promotes skin health and boosts the immune system.

Items Needed:

• Soybeans
• Mixer
• Cheesecloth or fine mesh strainer
• Large bowl
• Saucepan
• Cooking thermometer
• Glass jar or bottle for storage

To make soybean oil, follow the steps below;

1. Start by soaking the soybeans in water overnight to soften them.
   1. Drain the soybeans and blend them with water in a blender until smooth, you can also smash them if you don’t have access to a blender.
   1. Pour the blended soybeans into a large bowl lined with cheesecloth or a fine mesh strainer.
   1. Squeeze out the liquid (soy milk) from the soybean pulp using the cheesecloth.
   1. Transfer the soy milk to a saucepan and heat it to about 180°F while stirring constantly. The key is that you don’t want it to boil too much, you also do not want it to burn, but you want it warm enough to release the oils.
   1. Remove from heat and let it cool. Skim off any foam that forms on the surface.
   1. Once cooled, pour the soy milk into a jar or bottle, cover it, and let it sit for a few hours to allow the oil to separate from the milk.
   1. Skim off the oil that rises to the top and store it in a cool, dark place for future use.