Cook time: 25 mins
Yield: about 1 liter
Ingredients:
- 90 gm soybeans
- 1100 ml water
- sugar, to taste
- Rinse the soybeans and soak in plenty of water for at least 6 to 8 hours, or overnight. Rinse and drain well.
- Add water up to the water level of 1100 ml according to the manufacturer’s manual. Select the “wet beans” mode and turn on the machine.
- When the machine finishes, drain through a sieve. Add sugar to your liking. It can be served hot or chill in fridge after cooling down.
- Method without a soymilk maker:
- Rinse the soybeans and soak in plenty of water for at least 6 to 8 hours, or overnight. Rinse and drain well.
- Transfer the beans into a food processor, and add water to barely cover the beans. Process for about 3 minutes, until finely ground. You might need to work in batches. Strain through a muslin bag and squeeze out the liquid.
- Transfer the liquid into a large deep pot. Cook over medium-low heat. Constantly stir to avoid some residues from sticking to the bottom. Don’t leave the pot unattended because you don’t want your soymilk to spill over or burnt. Bring it to a boil and continue to cook for another 5 minutes. Stir in some sugar according to your liking. When the sugar is completely dissolved, it’s done.
- Change the soaking water a few times if the weather is warm, or place it in the fridge.
- The amount of water to cook soybean milk can be adjusted according to your personal preference.
- I just followed the instructions of the manufacturer’s manual and filled the water up to the mark. Think that more soybeans could be added if you want more soybean flavour, yet I haven’t tested out how much is the maximum amount of soybeans can be added. Be cautious that not too much though. It might over spill otherwise. Thus, I followed the instructions religiously for the first time, and found the end result was quite satisfied.
- The leftover can be stored in fridge up to three days.
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