Hi Everyone! Thanks for joining me today!
Don’t forget to CLICK LIKE & SUBSCRIBE! Today we’re going to make SOY MILK from scratch. You’re going to start off with soaking your dried soybeans overnight. Make sure to add PLENTY of water! Soybeans MUST be soaked overnight! Then you’re going to rinse them and scrub them to get rid of the skin layer. This is not critical because they’ll be strained later anyways. You see the skin casings that are in the sink? Just continue this process 2-3 times. OK, so I don’t have a blender because I think it’s a waste of space! But if you have a blender feel free to use that instead! You’re going to blend blend blend the soybeans in the blender (make sure to add more water than beans so that it can properly blend) Using a cheese cloth (in my case, these clothes are labeled “FLOUR CLOTH”) Place into strainer or bowl and pour the pureed soybeans into cloth Second batch of pureed soybeans Now for the part that always looked like so much fun when I was a kid but now it’s not nearly as interesting! Squeeze that milk OUT of them beans! Ok, so once you’ve squeezed your heart out until it stops, soak the mixture again and squeeze again! This ensures all the soy MILK is out and you’re literally left with dry as bones-ish beans You can repeat this process 3-4 times, once the liquid is not very milky white anymore you can move onto the next batch Bone-ish dry! Now repeat the process again till all your soybeans are gone! Pot on the stove, we’re going to cook the soy milk now! Turn the temperature to medium and constantly stir to prevent creating a film Once the soy milk started to warm up even a little bit I added sugar to taste Oops, I did the dishes and it got too hot! So now I must baby for now, make sure it didn’t burn. In total, it was on the heat for about 10-15 minutes. It’s really a matter of preference in consistency. If you like a thicker soy milk then further condense by cooking for a longer time. Set aside to let it cool, once cooled strain
Normally, you shouldn’t have to strain but since the film developed do to me neglecting to stir the entire time… I had to strain it. Soft & Firm tofu in the back but for another time! ENJOY served with ice!