Homemade Organic Soy Milk

Organic cow’s milk can be so expensive.  Since I can’t rear my own bovine growth hormones free cattle, I’ll prepare homemade soy milk instead, with organic, non-GMO soy beans, of course.
For all the goodness packed in the soy milk, I am surprised that it is not that difficult to prepare.


If you do it often enough, the process becomes a real breeze.  I wash and soak the beans the night before; then Blend-Strain-Simmer in the morning, which doesn’t take me more than 40minutes, after which, a glass of freshly prepared hot soy milk awaits for me on the breakfast table.

The soy milk can be stored in fridge for up to 3 days, but best consumed fresh.  The recipe below yields about 1.5 liters of pretty creamy soy milk.  Add more water during blending stage if you find it too thick.  Sugar is totally optional.  I incorporated pandan/screw pine leaves to add an additional dimension to the milk, similar to what vanilla does to desserts, but this is optional too.

Oh, and while simmering, keep a constant eye on the pot and please do not step away.  It takes just 15 minutes to cook the milk, but if it boils over (which is very very easy for soy), it’ll take up even more time to clean up the mess.

Recipe for Homemade Organic Soy Milk – adapted from Taste Hong Kong

- 1 cup dried organic soy beans
– 1/3 cup rock sugar (optional)
– 4 pandan/screw pine leaves (optional)

Rinse dried soy beans thoroughly, discarding hulls and dark-colored ones.

Soak soy beans with water (covering 2 cm above) overnight, about 12 hours, in the refrigerator. The dreid beans will expand to twice its size after soaking.  Make sure the container is big enough.

Drain again, rinse them until water turns clear.  Discard beans that did not soften/expand and hulls.

Pulse soy beans and water in blender in batches (1 cup soaked beans with about 2 cups water).  Then blend until you see little or no yellow particles; I stop after about 30 seconds of continuous blending for each batch.

Pour bean paste into center of the cheese cloth and let it strain through the colander.

After the last batch of paste is poured into the colander, lift all sides of cheese cloth, forming a closed bag, but leave the colander as it is, and squeeze the remaining juice from the pulp. Having finished straining, gently lift and remove the colander. You shall see most of the soy milk foams are caught in it.

Over medium heat, simmer the soy milk in the pot, uncovered.  Soy milk boils over very easily, so I never cover the pot, and never let it come to a rolling boil.   Once the soy milk turns steaming hot (not boiling), add pandan/screw pine leaves and sugar.  Turn to low heat.   Stir constantly with a wooden spoon to prevent curdling and browning at the pot bottom.  Keep simmering and stirring for 10 minutes.

Serve hot or cold. If stored in fridge, consume it within 3 to 4 days.

My Notes:-

- I use a thin and soft tea-towel from Ikea instead of cheese cloth.

- The okara, bean pulp left over from making soy milk, is an excellent ingredient for some vegan dishes.  I use it for making soup stock to use it quickly as it does not store well.

- Wash the blender and cheese cloth as soon as possible, cos the okara, when dried, is more difficult to be washed off.

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