Soy Milk

Instructions

1. First, you will need some soybean. You will find 2 different forms on the market. The whole one still got the skin on which makes it hard to soak. Probably will take 15 hours. The split one - you want to use this one for convenience because it takes less time to soak, probably 5-6 hours. Both of them will work. The whole one, because it has the skin on, you will need to do an extra step to remove that, which I will show you how to do that later.

2. Soak the soybean with room temperature water for 5 hours or overnight depends on which type of soybean you are using.

3. How to remove the skin from the whole soybean. When they are completely rehydrated, grab a handful and rub them with your hands. As you doing it, the skin will separate from the beans. You just keep rubbing them until most of the skin comes off. Rinse it with water. Carefully pour it out and skin will float away as the water goes. Do this several times and you can start the grinding process.

4. For every 200 grams of dry soybean, you will get about 2.5 cups of soaked soybean. To that, we gonna match it with 6 cups of water.

5. Put the soybean in the blender. Add just enough water to cover the soybean. You don’t need to add all the water in once. I found out it blends better this way. If you add too much liquid, the soybean kind of floating around and don’t get grind well.

6. Use a double-layered cheesecloth. The sieve is no fine enough. Pour the soybean puree in. Remember we still got some remaining water? Use that to rinse the blender. And pour it to the cheesecloth as well. Stir the soybean puree because sometimes they sink to the bottom of the cheesecloth and the liquid is hard to go through. Squeeze all the liquid out.