The soy milk I am talking about is not the sorts you can find in most supermarkets which come nothing close to the natural fragrance and tastes of soy. The real soy milk, which a lot Asians grow up with, is a lightly sweetened drink. It is easy to make from dried soy beans, and does not go through the whole process to make it more like normal milk. If I want soy milk, I want to taste the whole goodness of soy in my drink. But if you want cow milk substitution, the processed soy milk from supermarket is the one to choose.
Making soy milk at home is surprisingly easy. All you need is dried soy beans, a food processor, cheesecloth, a large saucepan, optional flavoring and sugar. Start the night before since the soy beans need to be soaked overnight. I normally soak 2 cups of dried beans, which gives enough soy milk to last for 2 days for two (don´t make more than that since home made soy milk does not keep well). If you want your drink a bit richer, soak some unpeeled peanuts with the beans as well. The next day, this is what you will have:
Now, you need to roughly process the soaked beans in a food processor in batches. The bean & water ratio is 1:2, i.e. 1 part bean, 2 part water. This ratio gives a light drink. You may want to vary this to make the drink thicker and more concentrated in flavors. The processed mixture of beans and water has a cloud-like appearance…
Then, in batch, pour the mixture through large cheesecloth & squeeze out liquid into a large saucepan. Discard the soy beans, and boil the soybean water over medium heat until just boil. Here you can add optional flavoring like knotted pandan leaves or even a few drops of vanilla. Add in enough sugar to sweeten the milk to your liking. Remember to stir the milk frequently when boiling so you won´t burn it.
As easy as that, the soy milk is ready. I love to drink it at room temperature, but a few ice cubes adds a nice touch on hot days. And as tradition goes, soy bean is particularly good with some Chinese-style steamed buns!
I am submitting this entry to Weekend Herb Blogging. Our guest host for this week is The Expatriate Chef from The Expatriate’s Kitchen. Make sure to check out the round up. And don´t forget to drop by Kalyn´s blog for all the information about WHB.