Doujiang (Soy Milk)

Recipe from: 12 April 2012
soy milk

Ingredients 3
Servings
Time 24:00
  • 2
    cup
    soybeans
  • 8
    cup
    water (excluding soaking water)
  • sugar to taste
 

Method

00:25
 
Sift through the dry soybeans, remove stones and bad soy beans, and rinse it a few times with water.

Soak the soybeans overnight in water. Make sure that there is twice the volume of water compared to the beans. The beans will grow twice their original size when ready.

Blend half the beans with 4 cups of water for 1 minute. Prepare a colander in a deep soup pot, with a muslin cloth lining the colander.

Pour the blended pulpy mixture into the muslin cloth. Squeeze all the liquid out into the pot – that is straight soy milk.

Blend the rest of the beans and water and repeat the process. Once all the liquid has been squeezed out, heat the pot up on the stove at a low temperature. The heating process is amazing because this is when you can smell the fragrant soy milk.

Keep a close eye on the heating process and mix it every few minutes to avoid the soy milk from sticking to the sides.

Scoop the foam up that’s collecting on the top. When it starts boiling, simmer for 5 minutes. Don’t forget to keep mixing.

Add sugar to taste (1/2 cup at most) – this is optional.

Suggestions: Serve hot or cold or use as an ingredient in another recipe.

Reprinted with permission of  butterfingersza. To visit  butterfingersza's blog, click here.




 

Read more on: recipe
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.