Yongkie Hurd's Homemade Soy Milk This recipe is originally from China. It requires only a few ingredients and the results are fantastic. You can adjust the sweetness and flavors to your personal taste.
12 ounces (335 grams) dried organic soybean
14 cups water
4¼ ounces sugar (120 grams)
Pandan leaf or 1 tsp almond extract, optional
In a large bowl, cover dry soybeans with a lot of water and soak overnight. The beans will triple in volume.
In a blender, combine 1 cup of soaked soybeans with 3-1/2 cups of water. Blend for two minutes until smooth. Repeat the process 3 more times, or until all of the soybeans are blended. If your blender won’t hold all 3-1/2 cups water, you can do this in 4 batches.
Using cheesecloth, strain the blended soybeans into a large pot, making sure to wring all of the liquid from the beans. Repeat until all of the soybean mixture is strained. Skim the foam from the strained soymilk.
Strain the soymilk 2 more times; to make sure that the soymilk is very smooth. Pour strained soymilk into a large pot.
Add the optional pandan leaf (if using) to the strained soymilk. Over medium heat, bring the soymilk to a boil. Let the soymilk simmer for 20 minutes and remove from heat. Add the sugar, stirring well. Return pot to heat, bring to a boil, reduce heat and simmer for 5 minutes. Remove pot from heat. Let soymilk cool completely. Once soymilk is cooled, remove Pandan leaf.
Pour soymilk into a clean glass pitcher and refrigerate right away. Soymilk will last refrigerated for up to one week.
Makes almost about 1 gallon
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