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Fresh Soy Milk Recipe
Ingredients
- 210 g (1 cup) of dried soybeans
- 8 cups of cold water to soak the soybeans (soaking water)
- 6 cups of water to make the soy milk
Preparation
- Place the soybeans in a large bowl, add the 8 cups of water, and let soak for about 8 hours.
- Drain the soybeans, reserving 2 cups of the soaking water.
- Place the soybeans and the reserved 2 cups of water in a blender. Blend until smooth.
- In a large saucepan, bring 6 cups of fresh water to a boil until it reaches 180°F (82°C), then reduce to medium heat.
- Add the blended soybean mixture to the hot water. Stir well and simmer for 5 to 10 minutes. (It's normal for foam to form on the surface — skim it off if needed.)
- Remove from heat and let rest for 10 to 15 minutes.
- Use cheesecloth to strain the mixture, squeezing out as much liquid as possible to extract the soy milk.
- Keep the filtered liquid — this is your homemade soy milk. Store in the refrigerator for 2 to 3 days.
Tip:
If you get less than 8 cups of soy milk, pour a little water over the remaining soybean pulp and continue straining until you reach the desired amount.