Homemade Soy Milk 豆浆

97

Soy milk is a lactose-free, vegan, and high protein dairy-free milk with a great variety of health benefits. Only soya beans and water are required to make this delicious homemade soy milk.  This soy milk is great served plain or flavoured with sweet syrup, or hot, warm, cold – whichever way you like!

Watch How To Make Homemade Soy Milk – Recipe Video

Let’s Learn How To Make Homemade Soy Milk

Soy milk is a popular beverage, a favourite for many of us. Soy milk is also lactose-free and vegan. It is a high protein dairy-free milk and has a great variety of health benefits. This is a simple delicious homemade soy milk recipe that anyone can use to make soy milk at home.

Homemade soy bean milk is always better and richer in taste, with a much intense pleasant soy aroma compared to store bought ones. And the best part is, you only need soya beans and water to make this nutritious drink. You can have it hot, warm or cold. You can also have it plain or flavoured with sweet syrup (You can use Ginger Sugar Syrup or Palm Sugar Gula Melaka Syrup). So, what are we waiting for!

History of Soy Milk

It is called dou jiang in Chinese, or 豆浆 – or sometimes, dou nai 豆奶. It’s a classic beverage and a staple for many people in East Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore. It is said that the Chinese created this nutritional drink thousand of years ago. Tofu and Tofu skin are also made from this Soy Milk.

What is Soy Milk?

Soy milk is a plant-based, nondairy beverage that’s a popular alternative to cow’s milk. This delicious beverage, soy milk is made from soya bean, a species of legume native to East Asia, widely grown for its edible beans. Soy Milk is similar to cow’s milk in appearance and consistency but with its own distinctive soy aromatic flavour. Soy Milk is produced by first soaking dried soya beans in water till the beans puff up. They are then blended with water and filtered or strained to create a creamy, milk-like liquid.

During the straining process, the insoluble fiber from soybeans separates from the resulting liquid, so you’re left with smooth soy milk. The soy milk can be used to make ice cream, milkshakes and sauces such as custard. It is also the principal ingredient in tofu.

Ingredients Needed To Make Soy Milk

• Soya Beans
• Water
• Pandan Leaves

How to Make Soy Milk – An Overview

1. Soak soy beans in water for at least 3 hours. Drain and add water to blend into soy milk.
2. Strain soy milk into a large pot using a cheese cloth or coffee filter cloth.
3. Boil strained soy milk stirring constantly.

How To Make Syrup – An Overview

Prepare Ginger Sugar Syrup

1. Bring sugar, water, ginger and pandan leaves to a boil. Allow to simmer for a few minutes till syrup is slightly thicken and is infused with the ginger flavour. Then sieve into bowl and cool before serving.

See Full Recipe Here For Homemade Ginger Sugar Syrup (Guide and Video)

Prepare Palm Sugar Syrup

1. Boil crushed palm sugar, water and pandan leaves. Continue to boil on medium heat till the palm sugar is fully dissolved and syrup becomes thicker. Strain into bowl and cool before serving.

See Full Recipe Here For Palm Sugar Syrup / Gula Melaka Syrup (Guide and Video)

How To Serve Soy Milk

This beverage is very versatile and can be served in many ways.

1. The Soy Milk can be consumed hot, cold or at oom temperature.
2. It can be consumed plain, or sweetened with ginger syrup or palm sugar syrup
3. In China and Taiwan, soy milk eaten with fried Chinese crullers or youtiao is a staple breakfast for many people.

How To Store Soy Milk

Pour the homemade soy milk into a clean container and keep in the refrigerator and tit will last three to five days without any preservatives. Or you can freeze the soy milk and it will keep for up to two months.

Important Recipe Tips To Make Soy Milk

1. Soak dried beans for at least 3 hours or overnight in a large bowl with plenty of water. This is crucial for softening the beans for easier blending. It also helps to reduce phytates as well as releasing the indigestion-causing sugars found in beans and legumes.
2. Blend the soaked beans until well pulverized but not liquified. On high speed, blend for about one minute. (Blend too little result in a thin milk, Blend too long and it will be very difficult to strain.
3. When straining the soy milk through a cheesecloth bag, make sure to twist the top and squeeze the bag gently but firmly. Squeeze different areas of the soy milk pulp to get it all as dry as can be.
4. Raw soy milk needs to be boiled to get rid of the plant taste. Bring the soy milk to boil on medium heat in a large pot. Stir it constantly so that the milk doesn’t form a skin at the bottom of the pan. Let it boil for a couple of minutes but keep stirring to prevent sticking to the bottom and to stop it from boiling over.
5. After a couple of minutes boiling, turn the heat to medium low. At this point you can let it simmer for another 5 to 10 minutes and we are done.
6. The longer you cook the soy milk, the more the proteins will break down and the beany and bitter flavour will lessen and will start to taste on the sweet side. Make sure the soy milk doesn’t bubble over by stirring constantly.

 

Here Are Some Recipes You Might Like

• Tau Foo Fah (Douhua / Soybean Pudding) 豆腐花
• Double Skin Milk Pudding 双皮炖奶
• Sweet Peanut Butter Glutinous Rice Balls 花生酱汤圆
• Homemade Ginger Sugar Syrup 姜汁糖浆
• Homemade Palm Sugar Syrup (Gula Melaka Syrup) 椰糖浆