I remember watching my aunt making soy milk when I was kid. My aunt had a corner store and she made some of the drinks & fruit pickles. The soy milk she made was very tasty as she didn’t mix too much water in it, thus we could really enjoy the flavor. It is also healthier than others because she used pure sugar, not artificial sweetening. My family lived in different city and we visited probably once a year during school break. For me the times visiting my aunt ( and the whole family ) were the best times in my childhood. Met the cousins, no homework, played all day, woke up late, went to theme park … you know, just so much fun, beside the soy milk and fruit pickles my aunt had.
My first time making my own soy milk and guess what ? the hardest part was not the process of making it but to make the filtering bag. Had to remake the bag twice due to improper sewing 🙂
* 1 cup dried soybean yields to +/- 8 cups of milk.
1. Soak 1 cup of soybean in water until triple in size, about 6 – 8 hours, rinse off the water.
2. Using food processor liquefy the bean , the ratio is 2 cups of water for each cup of soaked soybean.
3. Pour the liquid into the fabric filtering bag and squeeze the milk out, add 1.5 cups of water to get more soy milk in second filtration.
4. Continue for the rest of soaked soybean.
5. Add 2 pandan leaves ( optional ) and cook until boiling.
6. Sugar can be added at anytime depends on how you’d like it.