Recipe(tried): Homemade Soy Milk

Homemade Soybean Milk

It's really simple but you need some patience to practice it so you don't end up with a messy kitchen.

Here is what you do:

Night before, soak soybeans in water, at least 2ce as much for the volume of the beans, covered, let stand overnight. I normally soak 500g of beans each time. This will make about 2.5 large bottles of soybean milk. (I mean the size of a large bottle mineral water.)

Day 2: In the morning, have a blender ready. Have a deep, heavy bottom pot ready. A stockpot works just fine. Get a deep cheese clothe or muslin or if you can get what we have here, a traditional cotton coffee filter. (It comes in a form of a piping bag, but made with cotton and has a metal ring & a handle on the top. You should be able to get it in the Asian grocer near Safeway in Sandy Bay.)

Measure 2 cup of soaked beans, 2 cups of water. Put both into the blender and blend till fine. Hang the bag on top of the pot, pour 1 cup (each time) of the bean/water mixture and add another cup of water. Filter the water into the pot. Squeeze till all milk are out. Throw the leftover beans away. Repeat till all beans are used up. (One cup of soybean/water mixture needs 1 cup of water. If you add too much water, you will end of with tasteless soybean milk.) The process should be fairly fast once you get it going.
** I have pandan leaves (screwpine leaves) here and I do add it for extra flavoring. One leave for one cup of soybean. Cut into small pieces into the blender while you blend each cup of beans. Then when you filter the milk out, it will pick up the fragrance.
Then you need 3 extra whole leaves to tie into a knot for boiling with the whole pot of milk. Just dump the knotted leaves in the pot while boiling the milk.

Now boil the soybean milk. Turn the fire to high. Once the milk feels a bit warm. Turn the fire to low. Now you must stir it constantly or else you will have "BURNT" soybean milk! Once the soybean milk is boiled, turn it off right away. Add sugar to taste. Let sugar dissolve while the milk is still hot. Cool completely then rid of the knotted pandan leaves (if used). Filter the milk again to rid of the form. Bottled and refrigerated till cold.

YOU WON'T BUY A BOTTLE OF COMMERCIALLY MADE SOYBEAN MILK AFTER THIS! ENJOY!