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Once you taste how good homemade soy milk is, you may never buy it again.
If you use a 1:10 soy to water ratio, you should be able to get thicker soy milk than most stores sell. Add pandan leaves during the boiling process and the drink will smell heavenly.
I start by weighing 210 g of soy beans, to allow up to 10 g of waste when choosing discolored ones.
I choose to filter the soy mixture after the boiling process to retain the maximum amount of nutrients in the final product. But this means that more effort is required to stir the mixture during boiling, to prevent chunks of soybean pulp from sinking to the bottom of the pot and burning. Using a nonstick pot certainly helps.
Also, remove the foam on top to prevent the mixture from boiling.
Instead of adding sugar directly to the soy milk pot, make a sugar syrup to add to the individual servings. In this way, your family members can choose their own sugar level or enjoy the sugar-free drink.
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HOME MADE SOY MILK
INGREDIENTS
210 g soy beans
2,375 liters of water (375 ml of water for soaking)
6 pandan leaves (22 g), knotted
1/8 teaspoon of salt
SUGAR SYRUP
INGREDIENTS
50 g of sugar
50 ml of water
EQUIPMENT
Blender, a pot large enough to boil 2 liters of water, a heat resistant container that can hold up to 1.5 liters of liquid, muslin cloth, and sieve.
METHOD
1. Wash and rinse soy beans well. Discard discolored ones.
2. Place the beans in a bowl and fill them with 375 ml of water. Beans should be covered with at least 5 cm of water.
3. Soak the beans for five hours.
4. While you wait, make the sugar syrup. In a saucepan, add 50 g of sugar and 50 ml of water. Bring to a simmer and stir over low heat until sugar dissolves. Set aside to cool.
5. Rinse the beans again and discard the discolored ones.
6. Place beans in a strainer or sieve to drain excess water.
7. Put the beans in the blender.
8. Add 1 liter of water.
9. Blend for 1 1/2 minutes until the mixture is smooth.
10. Pour the mixture into the pot. Add the remaining 1 liter of water.
11. Turn on low heat and add the pandan leaves.
12. Remove the foam and discard it.
13. Stir the mixture frequently for 20 to 25 minutes.
14. At the end, add the salt and bring the mixture to a simmer and turn off the heat.
15. Discard the pandan leaves.
16. Line the sieve with the muslin cloth and use it to filter the soy milk into the heat resistant container.
17. When the remaining soybean pulp has cooled, gently squeeze the muslin cloth for more soy milk. You should be able to get 1.3 to 1.5 liters of milk.
18. Discard or save pulp for cooking, such as making vegetarian patties or stir-fries.
19. To serve, add sugar syrup to the bowl before filling with soy milk.
Serves three to four
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