Fresh homemade soy milk

There's nothing quite like fresh soy milk. Stephanie Fehr from Lucky Dragon Supper Club and Liz Miu shares how they make soy milk at home.

Credit: Liz Miu and Stephanie Feher

• makes

  2L

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cup dried soy beans
• 2 L water
• sugar, pandan or vanilla, for flavouring, optional

Soaking time: 6 hours

Chilling time: 3 hours

Instructions

1. Soak soybeans overnight (or for at least 6 hours) in cold water until fully hydrated - they will expand 2-3 times in size so ensure there’s enough water.
2. After soaking, drain and rinse. In a high speed blender, blend the beans with 8 cups of fresh water - you may need to blend in batches depending on the size of your blender.
3. Use a cheesecloth (folded over a few times) or a nut-milk bag to strain the mixture over a large bowl.
4. Heat the soy milk on low heat till hot through, this can take up to 15-20 minutes. Be sure to stir frequently as soy milk can burn easily.
5. If desired, sweeten the soy milk with some sugar. We can also recommend adding pandan or vanilla to flavour the milk.
6. Cool completely before transferring the soy milk to a pitcher to refrigerate. Consume within 3-4 days.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.