Hi, it’s me again! I am making soy milk this time. I like to drink soy milk, and I don’t think store-bought soy milk will please me as much as homemade soy milk.
- 250 grams of soybeans
- 2 litres of water
- 5 pandan leaves
- 8 tablespoons of sugar
- Rinse the soybeans thoroughly and let soaked overnight with water.
- The next day, rinse the soybeans several times and try to remove the soybean skins as much as possible. Discard the water.
- Put the soybeans and some water into a blender, and blend into pulp.
- Using a cheese cloth, strain the pulp to have the raw soy milk and transfer it into a pot.
- Put in the pandan leaves and sugar into the pot, and bring the soy milk to boil on medium height, keep stirring.
- As soon as it boils, turn off the heat and discard the pandan leaves and the bubbles at the surface of the milk.
- Serve either hot or cold.
- If your blender is inadequate to blend all the soybeans and water at once, you might need to divide them into several batches.
- While boiling the soy milk, do not leave the pot unattended! The milk burns easily and once it boils, the bubbles will overflow out of the pot unless you turn off the heat in time.
- Add a pinch of salt for savory taste and a teaspoon of vanilla extract to the enhance the aroma.
- After boiling the soy milk, a layer of skin will form on its surface. It is the tofu skin and it is edible.