Soy milk making is as easy as soy bean and water. Some soaking, a bit of boiling and the result is sweet, thick and flavorful. The best part is that it's cheap to make and you get to pick your own beans and it'll have ZERO additives. Try making your own soy milk and you'll find that there's really no need for additives and "natural favors" in soy milk.
Course: Breakfast, Drinks
Cuisine: Asian, Taiwanese, Vegetarian
1COrganic Soy Beans
Cover 1C Soy Beans with at least 5 times the water and let it soak for at least 6 hours, or over night. The soaked soy beans should be roughly the size of a edamame bean (That's the "fresh" soy bean!)
My soy beans came up to about 2.5C after being soaked
Drain the soy beans
Add the soy beans and 6C of water into a blender and blend on slow for 30 seconds then high for about 1 minute
Strain the soy milk into a pot with a cheese cloth or any durable fabric. There are soy milk cloth, or I simply used my laundry bag. Squeeze and rinse out as much soy milk as you can. You might need to do it in a few times if making double the recipe.
Move the soy milk pot to the stove top and cook on medium heat, stirring constantly as it's rich and thick the bottom gets burnt easily.
The soy milk will foam up while heating up, it's not really boiling. It will take about 15 minutes to bring to a boil. Remove foam on top if necessary.
Remove from heat after the soy milk has come to a boil. Add sugar if desired. Serve hot or let cool and pour into a container to store in the fridge.