Homemade Soy Milk (Plus Bonus Okara)
- 250 gram dried soy bean
- 2½ tablespoon toasted sesame seeds, grind into powder
- 10 cups (2½ liter) water
- 3 pandan leaves, knotted
- ~ 10 tablespoon sugar, optional
- Soak soy bean in plenty of cold water for 8 hours or overnight. Gently rub the beans to discard all the floating skin/husk as much as you can, wash and drain a couple more times until the water is clear.
- Process together soy bean and water in a blender until smooth. You will most likely need to do this in batches. Then transfer to a pot.
- Add ground toasted sesame seeds and pandan leaves to the pot, then bring to a rolling boil. Reduce heat and simmer for 15 minutes, stirring every so often.
- Strain the soy milk with a really fine mesh strainer (or line the strainer with a muslin cloth) to another clean pot to get a clear liquid. Squeeze as much of the milk as you can. The leftover soy bean pulp from the straining is called okara, and this can be used to make other dishes.
- Return the strained soy milk to pot and bring to a boil again, then reduce heat and simmer for another 15 minutes. Turn off heat, and serve immediately, or let cool and store in the fridge to be consumed within 1 week.
Another great recipe by https://vforveggy.com.