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

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