July 17, 2012

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.