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!
First soak the soybeans in water for at least 3 hours. Then drain away the water and set aside.
In two batches, put the soaked soybeans into a blender or grinder. Add half the water and blend the soybean with the water until almost smooth.
Pour the blended soy bean liquid into a cheese cloth filter to sieve out the soybean residue. Squeeze the cloth filter to release more of the soy milk from the residue.
Continue to do the same with the balance of the soaked soybeans. Put the soybeans in blender and blend with the balance of the water. Filter and strain out the soybean residue. Squeeze to release more of the soy milk.
Then double strain the soy milk into a large pot. Add in the pandan leaves. Using medium heat, bring the soy milk to a boil, stirring constantly. When the soy milk boils, lower the heat and allow to simmer for another 5 minutes. Then remove pandan leaves and the soy milk is done.
Remove from stove and it's ready to be served. Transfer into a clean glass jar or pitcher to cool.
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.
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.
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.
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.
After a couple of minutes boiling, turn the heat to medium or medium low. At this point you can let it simmer for another 10 minutes and we are done. You can also let it simmer for a few hours.
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.