Description
A simple and delicious recipe for creamy homemade soy milk that you can customize to your taste.
Ingredients
Scale
- 150 grams dry soybeans
- 1.2 L (5 cups) water
- 1/2 pandan leaf (optional)
- A pinch of salt (optional)
- Sugar or other sweeteners to taste
- Optional add-ins: cooked red beans, cooked mung beans, cooked job’s tears, rehydrated lemon basil seeds, cooked tapioca pearls, plain agar-agar cubes, cooked ginkgo nuts, young coconut meat
Instructions
- Rinse the dry soybeans under cold water and soak them in plenty of water for 8 hours for whole beans or 3 hours for split beans.
- Remove skins if using whole beans for a smoother texture.
- Blend the soaked soybeans with just enough water to form a smooth mixture, then add more water, saving 1.5 cups for later.
- Strain the mixture through a fine sieve lined with muslin or cheesecloth over a large pot.
- Squeeze out any remaining liquid, rinsing the pulp with half of the reserved water.
- Heat the strained soy milk in a pot with the pandan leaf over medium-high heat, stirring constantly.
- Simmer for 20-30 minutes, stirring occasionally, without boiling over.
- Finish with a pinch of salt and sweetener to taste, enjoying hot or cold with optional add-ins.
Notes
Store in the refrigerator for up to 4-5 days. Shake well before using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 4g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg