Fresh Homemade Soy Milk (Sua Dau Nanh)
There's not one but three different types of fresh soy milk you can make from this recipe (you're very welcome).
Servings: 24 oz
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.