Homemade Soy Milk (With or Without a Soy Milk Maker)

I’ve got many goodies brought from the last trip back to Hong Kong, including intangible, great memories and tangible things, like this new kitchen toy – Joyoung soymilk maker. It’s recommended by my friend. After a long search from online and different local electric stores in Hong Kong, I got my hands on one finally in Shatin. Each only costs HKD580. I found the soymilk maker quite helpful. Not only does it help make soy milk easily, but also quickly make a variety of creamy soup or porridge in twenty minutes. The end result of the first attempt to make soymilk with this machine was very satisfied. I’ll definitely enjoy more homemade soy milk from now on. Happy !

Don't get disappointed if you don't have one. You still can enjoy fresh homemade soy milk without this soymilk maker. The result will be equally good, with more time and effort required though. The method is posted after the recipe.

Homemade Soy Milk (With or Without a Soymilk Maker)
(Printable recipe)
By Christine's Recipes
Prep time: 6 to 8 hrs (soaking bean time)
Cook time: 25 mins
Yield: about 1 liter

Ingredients:

• 90 gm soybeans
• 1100 ml water
• sugar, to taste

Method:

1. Rinse the soybeans and soak in plenty of water for at least 6 to 8 hours, or overnight. Rinse and drain well.
2. Add water up to the water level of 1100 ml according to the manufacturer’s manual. Select the “wet beans” mode and turn on the machine.
3. When the machine finishes, drain through a sieve. Add sugar to your liking. It can be served hot or chill in fridge after cooling down.

Method without a soymilk maker:

1. Rinse the soybeans and soak in plenty of water for at least 6 to 8 hours, or overnight. Rinse and drain well.
2. Transfer the beans into a food processor, and add water to barely cover the beans. Process for about 3 minutes, until finely ground. You might need to work in batches. Strain through a muslin bag and squeeze out the liquid.
3. Transfer the liquid into a large deep pot. Cook over medium-low heat. Constantly stir to avoid some residues from sticking to the bottom. Don’t leave the pot unattended because you don’t want your soy milk to spill over or burnt. Bring it to a boil and continue to cook for another 5 minutes. Stir in some sugar according to your liking. When the sugar is completely dissolved, it’s done.

Notes：

• Change the soaking water a few times if the weather is warm, or place it in the fridge.
• The amount of water to cook soybean milk can be adjusted according to your personal preference.
• I just followed the instructions of the manufacturer’s manual and filled the water up to the mark. Think that more soybeans could be added if you want more soybean flavour, yet I haven’t tested out how much is the maximum amount of soybeans can be added. Be cautious that not too much though. It might over spill otherwise. Thus, I followed the instructions religiously for the first time, and found the end result was quite satisfied.
• The leftover can be stored in fridge up to three days.