Homemade Soy Milk (dou jiang 豆漿)

Growing in southern California, I definitely took soy milk sources for granted. When I talk about soy milk, I mean the kind that made from just soybeans and water. I am not referring to soymilk like Silk, which adds carrageenan (for thickening) and “natural flavor”.

At 99 Ranch Market, a huge Chinese grocery store chain, there would be a few types of soy milk from local stores, and you could buy it in half gallons in the sweetened or plain varieties (we always bought plain, then added our own sugar). You could get hot or cold soy milk as part of a Taiwanese breakfast. My dad also went through phases of making soymilk. He would buy big bags of soybeans from Smart and Final to make oodles of soymilk. Eventually, he decided that he craved soymilk enough to invest in a soymilk machine. I sometimes wondered why he would make it, when we could buy it from the store!

Now that I’m older and enjoy drinking (plain, even! *gasp*) soy milk even more, plus the fact that soybeans are really inexpensive, I see more eye to eye with my dad on making soymilk. Another incentive is that the soymilk I make won’t have carrageenan or natural flavoring in it.

Also, for some math: I got some (organic) soybeans for $1.53/lb. For one batch of soymilk (Depending on your preference of thickness), it requires 1 cup of soybeans, which costs roughly 67 cents. Not bad, right? Read on to make EASY homemade soy milk!

Soy Milk dou jiang
Soy milk and Pepper wanting to be famous

Soy Milk

dou jiang
豆漿
makes 1 to 1 1/2 quarts

Ingredients:
1 cup dried soybeans, soaked overnight
4-6 cups water
Sugar to taste

One cup of soybeans expands to slightly over 2 cups, soaked

Instructions:
1) Use a blender to blend soybeans together with 4 cups of water. Blend until the soybeans are pulverized very finely.

2) Put a filter bag in a pot, and ladle the soymilk liquid into the bag with one hand while holding the bag up with another hand. You could also use clean panty hose for an inexpensive but not as durable alternative!

3) Squeeze and squeeze the liquid into a pot (non-stick works great
for this), keeping the solids in the bag. Extract as much liquid as
possible from the soybean bits. Foam in the strained liquid and around the bag is
normal, so don’t worry.

4) Bring the soymilk to steam
or barely boil. Stir occasionally, and cook for anywhere from 10 to 20 minutes, or
until the soymilk no longer tastes raw (try it). Don’t get lazy and walk away during the cooking stage, because the soymilk will foam up, and it will spill all over your stove. (I speak from experience!) How long you cook the soymilk is up to you- my mom likes to barely cook it, because she likes the strong raw beany taste. As for the foam, you can stir it into the rest of the soymilk as it cools, or you can make yourself a soymilk latte by reserving it. If you prefer a more
dilute soymilk, you can add some water. Also, if you wish, add some sugar to taste. I prefer to drink soymilk barely sweetened, or unsweetened, so I can taste the bean itself.

5) Enjoy! Psst..This goes quite well with Black Sesame Flaky Pastry (hei zhi ma su bing) or Rice Roll (fan tuan). Or, toast with pesto, tomato, and egg, very ABC style, apparently.

 

Soy Milk dou jiang
Rescue the foam from the top of the soymilk to make yourself a latte

2 Comments

  1. Thanks! How long does the soy milk keep in the fridge?

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