I love drinking sweetened soy bean milk and unfortunately do not get the chance to drink it that often. The only time I drink them is when I get them from Chinese grocers. In recent years, with all those food safety problems with food products from a certain country, I have been trying to avoid drinking them unless it’s freshly made or if it’s manufactured in a more reputable country. =)
Anyways……this would be my second time making soy bean milk. It’s not that tough to make a pot of fresh soy milk and it’s definitely comforting to know that there are minimal preservatives (if not none) in that glass of soy milk!
SWEET SOY BEAN MILK RECIPE
- 2 Cups Soy Bean
- 3/4 – 1 Cup Sugar
- Pandan Leaves, Knotted (**Optional)
Wash, clean and cover soy beans with lots of water, overnight (about 12-14 hours). The bean will double/triple in size and you will also see some loose hull floating. Discard water and hull. Fill the bowl with water again, and with two hands rub the beans to remove as much hulls as possible. Once this is done, drain the beans and set it aside. I ended up with 5 cups of reconstituted beans.
Add one cup of beans and 2-1/2 cups of water into blender and process until beans are finely blended. Pour mixture into a cheese cloth and hand squeeze liquid into a pot till beans are dry. Remove the insoluble content (okara) from cheese cloth and set aside in a bowl. Repeat step until all beans have been blended squeeze out. If you like, add 3-4 cups water to the okara, let it sit for 5 minutes and pour mixture into cheese cloth and squeeze out liquid. If not, just add the water directly into the pot. The okara can be used in other cooking if preferred.
Boil soybean liquid with pandan leaves over medium high heat for about 20-25 minutes. Stir milk constantly and add sugar to taste at the last 5 minutes. This should give you about 13-14 cups of homemade soybean milk! Serve soy milk warm or cold. Store soy milk in refrigerator for up to 3 days. I like my soymilk chilled. =)
The beans on the left have been reconstituted after being soaked for about 12-14 hours. The beans on the right are dried soy beans.