Homemade Soy Milk

下ごしらえ

材料

作り方

手順

1. 1

   Rinse the soybeans thoroughly under cold running water.

   約2 分

2. 2

   Place the rinsed soybeans in a large bowl and cover them with the soaking water, ensuring they are fully submerged.

3. 3

   Let the soybeans soak for at least 8-12 hours, or overnight, at room temperature.

   約12 時間

   調理のヒント： The soybeans will approximately double in size.

4. 4

   Drain the soaked soybeans and rinse them again.

   約2 分

5. 5

   Transfer the rinsed soybeans to a high-speed blender.

   約1 分

6. 6

   Add the blending and cooking water to the blender with the soybeans.

7. 7

   Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy.

   約3 分

   調理のヒント： Ensure there are no large pieces of soybean remaining.

8. 8

   Pour the blended mixture into a large pot.

   約1 分

9. 9

   Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.

   約5 分

   調理のヒント： Be careful, as soy milk can foam up quickly once it starts boiling.

10. 10

    Once boiling, reduce the heat to low and simmer for 15-20 minutes, continuing to stir occasionally.

    約20 分

    調理のヒント： Skim off any foam that forms on the surface.

11. 11

    Remove the pot from the heat.

12. 12

    Place a nut milk bag, fine-mesh sieve lined with cheesecloth, or a clean kitchen towel over a large bowl or pitcher.

    約1 分

13. 13

    Carefully pour the cooked soy mixture through the filter.

    約1 分

    調理のヒント： Do this in batches if necessary.

14. 14

    Gather the edges of the filter and squeeze out as much liquid as possible.

    約2 分

    調理のヒント： The remaining pulp is called okara and can be used in other recipes.

15. 15

    Add the sugar to the strained soy milk, if desired, and stir until dissolved.

    約1 分

    調理のヒント： Adjust sweetness to your preference or omit for unsweetened soy milk.

16. 16

    Allow the soy milk to cool completely before serving or storing.