Homemade Soy Milk
I learnt to make soy milk at home from my mum, who was of mixed Thai/Chinese parentage. She used to grind the soybeans after soaking them overnight. The resulting slurry mixture was then brought to a boil and simmered over low heat for about 30 minutes. After cooling down, this slurry mixture had to be squeezed through a cotton cloth, which really took a great deal of effort. It was a good treat for the family, however, and we always looked forward to drinking the milky beverage with some sugar added.
The great amount of time and effort needed to produce soy milk was a major deterrent to me, although I was aware of soy milk's many benefits. As a result, for many years, I resorted to commercially available soy milk, not really a healthy solution. For one thing, commercially available soy milk usually uses GMO soybeans. Secondly, various preservatives and food conditioners may be added to enhance shelf life and taste.
Soy milk is a good alternative to dairy milk. It contains almost the same amount of protein as dairy milk, but half the content of fat. Surely I should learn to make soy milk for my family! When I came across a website selling the cypress tofu mould, I decided to learn how to make my own soy milk. The method I use is less tedious and so far has been successful to produce thick, creamy soy milk. Some planning is required to soak the beans overnight, but otherwise it has been a rewarding experience! Do follow the processes as described in my recipe, and you will have your own home-made soya milk. Serve it with brown sugar or just drink it plain for a healthy beverage.
1. Soak the soyabeans for at least 10 hours with plenty of water.
2. Rinse the soyabeans with water and remove any impurities/ spoiled beans.
3. Blend the soyabeans in a blender using the proportion of 1 cup soaked beans to 1 1/2 cups of water. Alternatively, use a slow juicer.
4. Squeeze the soya milk from the pulp using a muslin cloth/ coffee sieve.
5. Retain the pulp (Okara) for using in your dishes or for the compost.
6. Pour the soya milk into a pan and bring to the boil. Pandanus leave or ginger slices may be added to give a lovely flavor.
7. Keep stirring to avoid boil-over of the milk.
8. Allow to simmer for 3-5 minutes.
9. Makes about 12 cups of soya milk.
10. Serve with sugar or drink plain.
11. Keeps for about 3 days in the refrigerator.