How To Make Your Own Soy Milk
- Total Time: 10 mins
- Yield: 1 liter 1x
Description
With just three ingredients and very little active time you can make your own soy milk at home.
Ingredients
- 150g Organic Soy Beans
- 1 1/2 liter Water
- Sugar to taste (Brown or Rock Sugar)
Instructions
- Soak the soybeans overnight. Rinse and drain well. (Remove soybean skin for gout sufferers)
- Blend/puree soybeans with water until it become a smooth blend.
- Pour the blended soybeans into a muslin cloth over a pot, and squeeze the milk out. Retain the okara (soybean pulp) for other cooking & baking.
- Bring soy milk to a boil. Screw pine leaves (pandan leaves) can be added for extra fragrant taste. Simmer for about 5 minutes, stirring constantly to prevent a layer of skin from forming on the surface. If left alone, the milk might boil over.
- Add sugar to taste. Serve warm or chilled.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Beverage
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
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Frequently Asked Questions
Why does the milk need to be stirred constantly while simmering?
The instructions warn that if left unattended the milk might boil over, and that constant stirring prevents a layer of skin from forming on the surface. The simmer time is about 5 minutes after it reaches a boil.
What is okara, and what do I do with it?
Okara is the soybean pulp left behind after you squeeze the milk through the muslin cloth. The recipe specifically says to retain it for other cooking and baking rather than discard it — it is fiber-rich and can be added to baked goods, patties, or soups.
What are pandan (screw pine) leaves, and do I need them?
The instructions mention that pandan leaves can optionally be added during the simmer stage for extra fragrance. Pandan is a tropical plant common in Southeast Asian cooking with a sweet, grassy aroma. It is entirely optional and can be skipped if unavailable without affecting the milk itself. 
