Fresh Homemade Soy Milk | SBS Food

Fresh Homemade Soy MilkFresh Homemade Soy Milk Difficulty: Simple Preparation time: 15 minutes Week time: 6 hours Relax time: 3 hours Ingredients: * 1 cup dried soybeans * 2 liters water * Sugar, pandan or vanilla, to taste (optional) Instructions: 1. Soak the soybeans overnight or for at least 6 hours in cold water until fully hydrated. 2. Drain and rinse the soaked soybeans. 3. In a high-speed blender, blend the soybeans with 8 cups of fresh water. You may need to blend in batches depending on the size of your blender. 4. Strain the mixture through cheesecloth or a nut milk bag into a large bowl. 5. Heat the soy milk over low heat until very hot. Stir frequently as soy milk can burn easily. 6. Sweeten the soy milk with sugar and add pandan or vanilla for flavor, if desired. 7. Allow the soy milk to cool completely before pouring into a pitcher to chill. 8. Consume within 3-4 days. Chef’s Notes: * Oven temperatures are for conventional ovens; if using fan ovens, reduce temperature by 20 degrees Celsius. * Australian tablespoons and cups are used, where 1 teaspoon equals 5ml, 1 tablespoon equals 20ml, and 1 cup equals 250ml. * All herbs are fresh unless otherwise stated, and cups are lightly packed. * All vegetables are medium-sized and peeled unless otherwise stated. * All eggs are 55-60g unless otherwise stated.

• makes

  2

• to prepare

  15 minutes

• difficulty

  Simple

Ingredients

• 1 cup dried soybeans
• 2 liter water
• sugar, pandan or vanilla, to taste, optional

Week time: 6 hours

Time to relax: 3 hours

Instructions

1. Soak the soybeans overnight (or at least 6 hours) in cold water until they are fully hydrated. They will expand 2-3 times their size, so make sure there is plenty of water.
2. After soaking, drain and rinse. In a high-speed blender, blend the beans with 8 cups fresh water – you may need to blend in batches depending on the size of your blender.
3. Use cheesecloth (folded in half a few times) or a nut milk bag to strain the mixture over a large bowl.
4. Heat the soy milk over low heat until it is very hot, this may take 15-20 minutes. Stir frequently, as soy milk can burn easily.
5. If desired, sweeten the soy milk with some sugar. We also recommend adding pandan or vanilla to flavor the milk.
6. Allow the soy milk to cool completely before pouring into a pitcher to chill. Consume within 3-4 days.

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Chef’s Notes

Oven temperatures are for conventional ovens; if using fan ovens, reduce temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless otherwise stated) and cups are lightly packed. | All vegetables are medium sized and peeled, unless otherwise stated. | All eggs are 55-60g, unless otherwise stated.