Soy Milk

Recipe: Soy Milk(豆浆)
Yields: 1000ml



Ingredients

• 1¼ cups dried soy beans (will get about 3 cups of soaked beans)
• water (2 cups of water for every 1 cup of soaked beans)
• 2 TBSP sugar or to taste
• 1-2 slices ginger (thinly sliced)

Measurements: tsp = teaspoon | TBSP = tablespoon

Preparation
1. Wash and drain soy beans for 2 - 3 times. Soak beans in water for 6 to 8 hours.	2. Soak soy beans until double or triple in size.	3. Blend soaked beans with half of the water into a puree.
4. Then, add the remaining half of water. Blend until well incorporated.	5. Strain the puree using broadcloth strainer or strainer bag to remove any dregs.	6. Squeeze until bean dregs almost dry. Remove the dregs and continue to strain the rest.
7. Transfer the strained and raw soy milk into a stockpot. Add in sliced ginger.	8. Remove any large foams with a spoon.	9. Cover stockpot with lid. Cook soy milk over medium heat for 20 minutes. Reduce heat to low, continue to cook for 5 minutes.
10. Add suagr to taste. Turn off the heat. Serve soy milk hot or cover with lid and allow it to cool completely before storing.	11. When soy milk is completely cooled, strain soy milk once again using a mesh strainer into an airtight container or jar. Then, store soy milk in refrigerator.

Notes

Consume homemade soy milk within 3 - 5 days.