I love soybean milk!! Not the kind that you buy from Woolworths or Coles... i.e. not the Western ones but the Asian soybean milk that you can only get from Asian grocery stores. It's a lot thinner and more like a soybean flavoured drink than milk really. I love it so much I buy it by the litre bottle, stick a straw in it and drink it straight out! Until I read about it on Scandi Foodie, I never really thought to make my own, just like normal milk... it was always just there... but boy oh boy! You can!! *Squeal*
The wonders of nature and cooking also really surprised me, see the picture above... what do you think they are?... Well, they're both uncooked soybeans!! Except the ones on the left are dry and the ones on the right have been soaked overnight in water. Don't they look completely different? I was like say what??? Who swapped my beans? hehehe yes, yes I am easily amused :)
Homemade Soybean Milk
Adapted from Scandi Foodie
125 g soy beans (will make litre of milk)
1 litre water
1/2 cup sugar (optional)
Wash then soak the beans overnight in plenty of fresh water.
The following day, drain the beans, transfer to a bowl and microwave for 2 minutes on high.
Transfer beans to a food processor then add water and pulse until smooth.
Pour the mixture into a large pot and boil for 10-20 mins on high. Note: This milk will froth and bubble like normal milk so watch the heat and adjust so it doesn't bubble over.
Sieve the mixture through a fine sieve or through a cheese cloth and recover the soy milk. Add sugar and dissolve (if using). You can adjust the amount of sugar added to control the sweetness of the milk.
Serve hot or cold (I prefer cold) ♥
Tip: The milk can keep, refrigerated for 2-3 days.