Soy milk has been gaining popularity in the United States due to its many health benefits. Nowadays, you can get soy milk at any regular grocery stores or Asian food stores. However, mass-produced soy milk are mostly made with non-organic and GMO (genetically modified) soybeans, and preservatives are added. As more and more people are turning away from GMO ingredients and go for natural foods, many are wondering how to make soy milk at home. The good news is I will be showing you the step-by-step, so everyone can enjoy the purest soy milk made with organic and non-GMO soybeans.
Now a little history about soy milk. Soy milk, or soybean milk (豆浆 doujiang) is a traditional staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore. The Chinese invented soy milk thousands of years ago, and from soy milk, they also created tofu and tofu skin. Soymilk is very versatile and can be served sweet or salty. In China and Taiwan, soy milk with fried Chinese crullers or youtiao (pictured above) is a staple breakfast for many people.
To make soy milk, you need only two key ingredients: soybeans and water. A good blender is always handy to blend the soybeans. I used the Blendtec Designer Series Wildside and the blending of the soybeans was a breeze. Three seconds and a big batch of soybeans and water were finely blended. It was really amazing.
You can find organic and non-GMO soybeans online or at stores such as Whole Foods. Some Asian grocery stores also carry them. Please take note that organic soybean doesn’t mean that they are non-GMO, so make sure you read the label and packaging well. I got mine online.
Making soy milk is rewarding as homemade soy milk is richer in taste, with a pleasant soy aroma. It keeps well in the fridge for a few days, so making a big batch is definitely the way to go!
Now the good news: I am giving away a Blendtec Designer Series Wildside with Twister Jar (retail value: $620) to a lucky reader of Rasa Malaysia. Enter to win now!
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Ne erp
I know this is an old thread, and I don’t know if anyone will ever read this…
1) Do NOT buy cheap bulk soybeans! They produce poorly. Most American soy bean growers grow soy beans designed for being turned into soy oil and livestock food. These will not give good results. Find an Asian market and buy soybeans grown for making tofu, you will get much better yields. There are growers in California that grow good Japanese or Asian soybeans, or you can just buy imported soy beans.
2) Soymilk MUST be cooked for at least seven minutes to destroy enzymes that are toxic. I cook mine for ten. It is NEVER necessary to cook soymilk more than ten minutes. Get your soybean/water ratio right from the start. NEVER simmer soy milk to thicken it.
3) Buy a good book on tofu and soy milk making. A lot of the online recipes are WRONG. The old Japanese Tofu masters make tofu from soymilk that was made from approximately 8 cups of water to 1 cup of beans. I use that same ratio and I get perfect tofu. If you are just making it for the soy milk, you use less water depending on how rich you want your soy milk, usually 4-6 cups water per cup of soy beans. Again – go buy a good book on soy milk and tofu making.
Rasa Malaysia
Thanks for your tips!