My multiple attempts trying to make silken tofu failed but I became a pro at making soy milk from scratch. My favorite is pandan flavored soy milk and of course it has to be sweet. I hope you enjoy this recipe for homemade soy milk.
- Inactive time: 8 hours
- Prep and cook time: 30 minutes
- Servings: About 2 liters or 2 quarts
Tools used: I cook the soy milk in a 6-quart non-stick pot and use these items below which includes 2-liter pitcher, large bowl, piece of 24×24-inch cheesecloth, measuring cup, teaspoon and cup, NutriBullet, and a large 8-inch strainer or sieve.
Ingredients:
- 2 cup unsoaked soy beans
- 4 liter water
- 1/2 cup pure cane sugar
- 1 tsp pandan extract or 2 to 3 pandan leaves
- pinch of salt (1/16th tsp)
Directions:
1. Rinse and soak soy beans in 2 liter of water for at 8 hours.
2. Rinse and strain the soaked soy beans in colander.
3. Blend the soy beans in the NutriBullet for about 20 seconds. I blend one cup soaked soy beans with 2 cups of water at a time. Notes: For every 1 cup of unsoaked soy beans is about 5 cups soaked soy beans. For every cup of soaked soy beans, blend with 2 cups of water.
4. Pour the blended soybean mixture into the pitcher. Cut a piece of cheesecloth about 24 by 24 inches big.
5. Place the large sieve on top of the mixing bowl and then place the cheesecloth on top of the sieve.
6. Gently and slowly pour the blended soybean mixture onto the cheesecloth.
7. Gather and twist the cheesecloth edges together at the top tightly and squeeze out all the liquid. Discard the clumpy soy bean.
8. Pour the strained soy milk into a pot. Bring the soy milk to a boil on high heat. Then turn to medium heat (#6 setting) and lightly boil for five minutes. Discard the scum. Add in the pandan extract. Stir in the sugar. Discard the bean curd build up on top of the surface. Serve warm or cold with ice. Store in the fridge for up to a week. Enjoy!
