I love the taste and the pleasant aroma of homemade soy milk. I find the commercial soy milk too sweet and recently I started making it at home. It was quite tricky to get the taste right the first time round. The raw bean taste was a bit strong. So, now I add some Pandan/Screwpine leaves and a slice of ginger when I boil the soy beans to get rid of the raw bean taste. And the result is simply amazing – rich, creamy and smells comforting.
And today, I’ll share this easy recipe with you.
2 1/2 cups soybeans
12 cups water (about 4 cups for blending)
5- 6 Pandan/Screwpine leaves
1 slice of ginger
1 pinch of salt
Sugar, to taste ( Optional)
1. Rinse the soybeans. Soaked them in water overnight.
2.The next day, discard the water and rinse the soybeans. Fill some water and rub the soy beans to remove the hulls from the beans as much as possible. Pour away the floating hulls and fill up water and continue rubbing the beans – do it a few times. (I find this process rather therapeutic and I enjoy removing the hulls from the beans).
3.Drain and set aside.
4. Fill the blender with soybeans. Add some water and blend well. I have a small blender so I had to do it in a few batches until all the beans are blended. (I use about 4 cups to blend all the beans)
5. Put the blended soybeans in a large pot and add the remaining 8 cups of water. Add the salt, Pandan/Screwpine leaves and ginger.
6. Boil the soy bean in medium heat for about 45 minutes. Remember to stir occasionally to prevent the blended soybeans from sticking to the bottom of the pot.
7. Turn off the heat once the soy milk is done. Tie a muslin cloth to an empty large pot to filter out the soybean residue. Squeeze the residue to ensure all soy milk is fully extracted.
8. Add sugar to taste.
9. It’s nice to drink the soymilk warm. The remaining soy milk can be kept in the refrigerator for 2- 3 days.