I have been seeing many soy milk posts recently, motivated and made some myself yesterday. The last time I made soy milk was two decades ago, almost! Yes, I am that old. Handmade then, so as now. Feeling like outdated now, many people are using soy milk maker but I am still handmade.
I made with only 200 grams of soybeans yielded more than a liter of super thick soy milk. It was very smooth and creamy, which was way too creamy that I had to dilute it with water when I drink it. 50% soy milk + 50% water, still thicker than those selling at hawkers!
I am sharing traditional handmade method, if you have a soy milk maker just follow the instruction on the maker. Sugar can be added when cooking the milk, or prepare syrup separately and add to unsweetened soy milk just before serving.
Ingredients (makes 1-2 liters):
200 g soybeans
- Rinse then soak soybeans for at least 4 hours or overnight if the weather is cold. Drain well.
- Blend/puree soybeans with fresh water, in batches if the blender jug is not big enough. Prepare about 2 liters of water, add into the blender jug as needed. Blend until smooth paste/mixture stage.
- Filter the pureed soybeans with a muslin cloth, twist and squeeze the milk into a pot.
- Bring soy milk to a boil then simmer for about 5 minutes, stir constantly. Sugar can be added at this point, or else turn the heat off and put the lid on.
- Let it cool down slightly, serve warm of chilled.
- Screw pine (pandan) leaves can be added in step (4) if preferred.
- Adjust the amount of water for desired consistency.
- When cooking the soy milk, stirring it constantly is very important to prevent it from drying out on the surface. If it does, strain cooked soy milk and discard the solid pieces.
- Reserve the okara (soybean pulp) for other purposes (cake, biscuit, meatloaf, etc).