Doujiang (Soy Milk)

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.