Homemade Soy Milk

What do you need for ingredients:

1. 300g soy bean

2. 4 tbsp sugar

3. 2 Pandan leaves

4. Water

Supplies

What tools that may help speed up your creation:

1. "Coldpress" or slow juicer or juicer 2. If you don't have any of (1), blender will help do the magic, with muslin cloth as strainer

2. Pot to boil

2. Jug for juice collection

Step 1: Soak the Beans

What do you need to do:

1. Pour beans in a clean container.

2. Add filtered water.

3. Soak for 2-3 hours. You may want to soak soybeans overnight and start working with it on the next day.

4. Discard water. The skins will give "too nutty" flavor in your drink. So, remove skins as best as possible.

Step 2: Blend and Collecting the Soy Milk

1. Add soybeans and 5 cups of water to blender.

2. Blend until smooth.

3. Strain the mixture using fine cloth or muslin cloth. Twist the mixture tightly and squeeze the milk out as best you can.

4. Remove the leftover.

Step 3: Heating Up Soy Milk

1. Add sugar and Pandan leaves as flavour. You may want to improvise using brown sugar, dates syrup or vanilla essence.
2. Cook the strained soy milk over medium heat in a heavy-bottom pot to 100ºC (212ºF).
3. Stir occasionally for about 20 minutes to prevent the coagulating and sticking. Skim the foam to get a clear pot of milk.
4. Now, let cool the milk.
5. Enjoy hot or cold soy milk.
6. Refrigerate up to 3 days.

Comments

[Elaina M]

Yes !! we've been having such a hard time finding soy milk. Thank you for sharing your recipe. What are Pandan leaves ? I've never heard fo them before ?

[HanaR1]

Pandan leaves are also called Screwpine leaves. Some other species is used in cooking too i.e.

• Southeast Asia — Pandanus amaryllifolius (this is the type I'm using in Malaysia)
  
• North India — Pandanus odoratissimus
  
• Sri Lanka — Pandanus latifolius

(Pandan or Screwpine growing, species Pandanus amaryllifolius
Image by dekoelie via Wikimedia)