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This article will guide you on making delicious and nutritious soy milk effortlessly with a blender.
Soy milk is highly beneficial for health, especially for women. Making pure soy milk at home is incredibly simple, and you can do it right away with just a blender.
Simple Steps for Making Soy Milk
Essential Ingredients for Making Soy Milk:
- Soybeans/Soybean Paste: 200g;
- Clean Water for Soaking Soybeans: 1 liter;
- Clean Water for Extracting Milk and Soaking Soybeans: 1 liter;
- Peanuts: 30g (lightly roasted, peel off skins);
- 2-3 pieces of banana leaves/pandan leaves.
- Utensils: mortar and cloth strainer.
Steps to Make Soy Milk
Step 1: Soak and Remove Foam from Soybeans
When soaking soybeans, carefully skim off all foam and moldy beans, as this will make the soy milk tasty and longer-lasting. At this step, soak the soybeans in as much water as possible because water will reduce the sourness in the beans. The rule of thumb is to soak 2 pounds of soybeans in 5-10 liters of water. Occasionally, pay attention to change the water once and skim off all the foam.
Step 2: Grind and Boil the Soy Milk
Soak the soybeans until they become soft, then put them in a blender along with peanuts and sesame seeds (if available), blend and pause to allow the soybean mixture to saturate. Peanuts and sesame seeds will make the soy milk creamy, more nutritious, and uniquely fragrant. While blending, pour water slowly to ensure the beans are finely ground and free of foam. As a tip for making soy milk, use about 750ml of water to grind the beans, then add 250 – 300ml of water to the blended beans for a thinner soy milk mixture. Next, pour the blended soy mixture into a pot, add banana leaves, and boil until foam rises to the top of the pot, then remove from heat.
Steps to Make Soy Milk
Note: For this soy milk recipe, when boiling the milk, you should keep the heat low and stir constantly to prevent the beans from sticking to the bottom of the pot for too long, which can cause scorching.
Step 3: Strain the Soy Milk
To strain the soy milk easily and quickly, use a strainer and a cloth towel. Pour the cooked soybeans into the strainer, and the milk will flow through the cloth and strainer into the bowl below. For the remaining beans in the strainer, you can pour another 500ml of water, then squeeze out the liquid. Once the soy milk is done, store it in the refrigerator.
Straining the Soy Milk
Important Note for Making Soy Milk
Soybeans easily absorb moisture, so when buying soybeans, opt for vacuum-sealed packaging. If you have leftover soybeans, store them in a sealed glass jar in a dry place. The okara (soybean pulp) should not be discarded; it can be used to make vegetarian dishes such as veggie meatballs or mixed with eggs to make tofu scramble.
Final Product of Making Soy Milk
Wishing you success with this soy milk recipe and enjoy this nutritious beverage for this summer.
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