Soy milk is the best alternative to whole milk in my opinion. There are tons of brands that make soy milk out there. But do you which one is tasted the best? It is the one that’s homemade. Trust me on this. I’ve tasted so many commercial soy milk and even restaurant-made one, but none can compared to the one and only fresh homemade soy milk.
According to Healthline, soy milk is a good source of potassium as well as calcium. It has the same amount of protein as cow’s milk and yet lower in calories. And it has very little saturated fat. Furthermore, if you are lactose intolerance (like me) then hallelujah, soy milk to the rescue.
In case you didn’t notice, summer is here. Except if you are living in Australia. Even so you still deserve a cold, semi sweet glass of soy milk. And if drinking liquid is not really your think, you can still enjoy soy milk under many different forms. It can be this delicious Japanese tofu cheesecake or this one of a kind soy bean pudding (douhua).
This recipe is even better compared to others because it can make 3 different kinds of soy milk: rich soy milk, light soy milk, and pandan soy milk. You can choose either of them to make. I myself prefer the thick version. Because I want to enjoy as much soy beans flavor as possible. The light version is more compatible with transforming into different dishes (like the cheesecake and the pudding I mentioned above).
Lets jump to this wonderful fresh homemade soy milk recipe now, shall we?
Fresh Homemade Soy Milk (Sua Dau Nanh)
Equipment
- Cheese Cloth
- Fine mesh strainer
- 2 medium non-stick pots
- Wooden spoon
- Blender
Ingredients
- 6 oz soy bean
- 4 c water for thick version
- 6 c water for light version
- 5 pandan leaves optional
- sugar optiona;
Instructions
- Soak soy beans for at least 6 hours.
- Strain soaked beans. If your blender can not fit 6 oz beans with 2 cup of water at the same time, then divide into 2 batches. Each with 3 oz beans and 1 cup of water, grind finely in blender until the mixture becomes thick and ivory white puree.
- Put the ground bean mixture in one non-stick pot. Use 1 more cup of water (for thick version) or 2 more cups of water (for light version) to rinse out the blender then add this liquid into the pot.
- Cook the mixture on medium-high heat, use wooden spoon to stir the bottom gradually to avoid burning and scorching for 5 to 8 minutes. When you see a frothy foam starts to form and rise, turn off the heat and remove the pot from the stove immediately.
- Put the other non-stick pot inside your sink and place a fine mesh strainer inside it. Put the cheese cloth in the strainer. Make sure it is big enough to allow its edges drape over the rim. Pour the cooked ground beans mixture into the cheese cloth. If the liquid is too hot to handle by bare hands, then let it cool down for 5-10 minutes.
- When the ground beans are cool enough to handle, lightly squeeze the extra liquid out. Then add the remaining 1 cup of water to the ground beans for light version add 2 cups, repeat the squeezing process.
- Discard squeezed ground beans, return this pot to the stove, heat on medium-high setting. Add sugar and pandan leaves (if using). Use wooden spoon to stir gradually for 5 minutes. Remove from the heat. Chill in refrigerator or add ice to drink.
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