Hello Everyone! I’ve got a few drinks that I want to cover on the blog for the next two weeks; simple but very tasty indeed! Today’s recipe is pretty straight forward, just plain regular soy milk, but definitely much richer than those that you find at the stores/markets because the ones I’ve bought are usually very watered down. By making your own soy milk as well, you ensure that no other extra ingredients go into them, especially sugar in my case (or more like in the case of my mom who is a diabetic).
Though it sounds very simple and the process doesn’t require a lot of skill, it requires a lot of time. Firstly having to soak the beans for a couple of hours until they are soft takes about 4-5 hours of waiting (the longer the better I guess). Then having to blend the beans with water and strain out the liquids using a muslin cloth, batch by batch; and then finally boiling it with the pandan leaves for about 30 minutes. Indeed simple, but can be time consuming. Whenever I make soy milk, I always needs another pair of hands in the kitchen and it’s usually my mom who does the straining while I do the blending.
PREP TIME 5 HOURS 30 MINS | COOKING TIME 30 MINS | SERVES 10-12
- 1kg soybeans
- 5 pandan leaves
- 3 litres water
- Place the soybeans in a large bowl of water and soak for 4-5 hours or until the beans have doubled in size and have softened. Drain.
- Working in batches, add about 2 cups of the softened soybeans into the blender together with about 3 cups of water. Blend until the mixture is smooth.
- Pour out the mixture onto a muslin cloth placed over a large bowl. Strain and squeeze out as much of the liquids as possible. Transfer the remaining soybean pulp into another bowl.
- Repeat steps 2 and 3 for the remaining soybeans.
- Transfer the raw soy milk to a large cooking pot and together with the pandan leaves, boil of about 30 minutes. Stir the mixture at intervals to avoid the milk sticking to the bottom of the pot. Skim the top to get some of the foam off.
- Add about a quarter cup of sugar if you wish (we usually add a teaspoon of sugar afterwards in our mug of soy milk), or flavour it up any way you want. Some flavouring suggestions include: chocolate, honey, vanilla, etc.
- Drink and enjoy either hot or cold!
PS: Don’t throw the leftover bean pulp away! You can make your very own homemade tofu from it! Visit this the Food Network for more on how to make your own tofu.
– Ally xx
11 thoughts on “Homemade Soy Milk”
Thank you for sharing! I created a new blog last month called Real Life Natural Wife! I really enjoyed yours. Come check out my new post and leave me a comment with your thoughts!
Thanks for dropping by my blog and leaving a comment 🙂 I’ll have a visit to your blog and let you know of my thoughts! xx
This is so cool, and I’m sure much cheaper than buying soy milk from the store. Thanks so much for the recipe! I love finding easy ways to make foods that I normally buy.
It’s definitely much cheaper! A kilo of soybeans here is about $2.20 and we grow our own pandan leaves as well!
I will need to look up what a pandanus leaf is. I’ve never heard of it and am wondering if it goes by another name here.
I think another name for it is screwpine if I’m not mistaken. Mainly used in a lot of Southeast-Asian cuisines.
This is fantastic – I’ve never seen anyone do this before. It’s not something I’d ever considered! The flavour must far surpass shop bought stuff.
It definitely packs more flavour and is much richer than store bought soy milk. It’s actually quite popular here in Brunei to make your own soy milk! Even the local markets here sell homemade soy milk (a very watered down version of it though)!
[…] ← Homemade Soy Milk […]
[…] home yourself with either store-bought silken tofu, or by making your own at home with instant or Homemade Soy Milk with a coagulant agent to help aid in the curdling of the soy milk to form taho – in this case, […]
[…] cups unsweetened soy milk, homemade or […]