Cook blog: Homemade Soymilk

I'm a big fan of soymilk. Perhaps, I got it from my Dad. I always stopped by to get them everyday before heading to office. I enjoy it as my breakfast and most of time, I have it without sugar. It is very healthy and it's good to add to our diet.

There are many soymilk out there, but it's hard to find a delicious homemade soymilk nowdays. I used to ask my grandma how to make soymilk. She told me briefly and it was hard for me to catch what she was telling me because I know nothing about cooking and plus I was too busy to make my own soymilk.

Now, I can make my own first homemade and of course delicious soymilk! With what I remember from my grandma and what I've been searching through Youtube. Yesterday, I spent more than 6 hours straight just to make almost 2 gallons of soymilk out of 6 lbs soybeans. To my surprise, with my effort and not to mention I nearly burnt my kitchen, my soymilk came out really good. My husband loves it and I love it too. And now I'm sharing my soymilk recipe, except I'll calculate how to make soymilk from 1 lb of soybeans instead, so you're not gonna spend more than 6 hours straight like me! Hehehe Enjoy!

Ingredient:

1 lb organic soybeans

1.05 quarts (1 liter) water

1 Pandan leaf (Asian Vanilla / Slek Toy) to add aroma

Sugar (to taste to your liking)

Method:

Rinse the soybeans throughly and soak them overnight in water. Be sure to add a lot of water because the next day, you'll notice the soybean grow bigger and longer in size. Discard the water and rinse the soybeans 3 more times. Remove the skin as much you can. Drain it and set aside.

In the blender, add the soybeans and water and blend well. Transfer the blended soybeans into a pot. Continue blending the rest of soybeans. Discard the soybeans foam before boiling them. Turn on the heat to medium, add the pandan leaf in the mixture of blended soybeans and bring it to boil. Be sure to stir frequently to avoid burning the soybeans sticking at the bottom of the pot. Once it boils, lower the heat to low and simmer for about 15 more minutes or longer. Remember, the longer you boil the richer your soymilk will be.

Once it's done, turn off the heat and let it cool down a little bit. Use the cheesecloth or cloth filter to filter out the the blended soybeans. Try to squeeze the residue and make sure you have all the soymilk is fully extracted. Discard the residue and pandan leaf. Add sugar to taste until it reach to your liking before serving.

Cook Note: Most of recipes I found in Youtube, they blend the soybeans and then filter out the blended soybeans before boiling the milk. It's easier and faster way, but I think boiling the blended soybeans before filter them out help making the soymilk richer in taste.