| Preparation |
1. Wash and drain soy beans for 2 - 3 times. Soak beans in water for 6 to 8 hours.
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2. Soak soy beans until double or triple in size.
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3. Blend soaked beans with half of the water into a puree.
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4. Then, add the remaining half of water. Blend until well incorporated.
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5. Strain the puree using broadcloth strainer or strainer bag to remove any dregs.
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6. Squeeze until bean dregs almost dry. Remove the dregs and continue to strain the rest.
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7. Transfer the strained and raw soy milk into a stockpot. Add in sliced ginger.
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8. Remove any large foams with a spoon.
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9. Cover stockpot with lid. Cook soy milk over medium heat for 20 minutes. Reduce heat to low, continue to cook for 5 minutes.
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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.
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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.
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