Called “doujiang” in Chinese, soy milk is a traditional beverage and a staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore. The Chinese invented this refreshing drink thousands of years ago. They also made tofu and tofu skin from it.
Soy milk is nutritious, having many health benefits and is a versatile drink that can be served either sweet or salty.
Although soy milk is easily available at grocery stores, homemade soy milk is superior as it’s not only richer in taste but retains its pleasant aroma.
If you’re making soy milk at home, opt for organic and non-GMO soybeans, not the like the mass-produced and packaged brands that also contain preservatives.
Ingredients
- 680 g organic, non-GMO soybeans
- 15 cups water
- Sugar, to taste
Method
- Rinse the soybeans thoroughly with water and soak overnight in water.
- Discard the water the next day and rinse the soybeans a few times. Remove the soybean skins as much as you can. Drain and set aside.
- In a blender, blend the soybeans in five batches. Add three cups of water to each batch of soybeans and blend well.
- Transfer the blended mixture into a 7.5-litre stockpot. Repeat the same until all soybeans are blended.
- Bring the mixture to a boil on medium heat. Stir occasionally to avoid burning. As soon as it boils, bring the heat to low and simmer for about five to 10 minutes or until the soy milk reduces to your desired consistency.
- Turn heat off once the soy milk has reached the desired consistency. Use a cheesecloth or coffee filter made of cloth, to strain the mixture. You may use a ladle to press down on the soybean residue to extract as much soy milk as you can. Discard the residue.
- Add sugar to taste before serving the soy milk.
- If you like salty soy milk, do not add sugar. You can add fried youtiao or Chinese crullers. Slice into pieces and add into the soy milk for a yummy breakfast.
For the original recipe, go to Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.