It seems like everyone is staying at home because of pandemic. Other than plating seeds, cooking dinner, and doing homework with my son, I added making dessert and snacks to my to do list. I need to keep myself busy and occupied. Making homemade soy milk is one of the best activity. Actually, it is very easy to make. The soy milk tastes much more flavourful than the store bought.
The soy pulp is the side produce of this soy milk. I attached a link here to give some idea of how to use it in different recipes. I also use it as fertilizer for my plants. Nothing goes to waste.
INGREDIENTS:
6 cups Soy Beans (dried)
Water *(see the note in step 2)
Small pinch of Salt
Sugar to taste (optional)
INGREDIENTS:
1. Soak the beans in water over the night or at least 10 hours. Drain the water and rinse the beans; drain again.
2. With the ratio of 1 part of beans to 3 parts of water, process the soaked beans until smooth puree.
3. I used a magic bullet, but a food processor is much more efficient.
4. Set a tea towel over a strainer, and then place a big pot underneath. The setting should be like the picture above.
5. Then pour the soy puree over the towel batch by batch and allow the soy milk filter through the towel.
6. Gently twist to squeeze out the soy milk. Save the soy pulp for other recipes. The pulp is very healthy and absolutely delicious. You can check this link to see how to utilize the soy pulp (okara).
7. Skim off the foam on the surface. Heat up the soy milk over medium heat; stirring constantly.
8. When the 'green odour' of the soy milk is gone, and the soy milk is thoroughly heat up for at least 10 minutes. The soy milk is ready.
9. Enjoy it with a little bit sugar or plain, or even make it into savoury dish with scallion and Chinese doughnut.
