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Fresh Soy Milk Recipe
Ingredients
210 g (1 cup) of dried soybeans
8 cups of cold water to soak the soybeans (soaking water)
6 cups of water to make the soy milk
Preparation
Place the soybeans in a large bowl, add the 8 cups of water, and let soak for about 8 hours.
Drain the soybeans, reserving 2 cups of the soaking water.
Place the soybeans and the reserved 2 cups of water in a blender. Blend until smooth.
In a large saucepan, bring 6 cups of fresh water to a boil until it reaches 180°F (82°C), then reduce to medium heat.
Add the blended soybean mixture to the hot water. Stir well and simmer for 5 to 10 minutes. (It's normal for foam to form on the surface — skim it off if needed.)
Remove from heat and let rest for 10 to 15 minutes.
Use cheesecloth to strain the mixture, squeezing out as much liquid as possible to extract the soy milk.
Keep the filtered liquid — this is your homemade soy milk. Store in the refrigerator for 2 to 3 days.
Tip:
If you get less than 8 cups of soy milk, pour a little water over the remaining soybean pulp and continue straining until you reach the desired amount.
