Soy Milk at Home
July 9, 2011 § Leave a comment
In Taiwan, I can find fresh soy milk almost at every corner. It’s an essential part of traditional Taiwanese breakfast along with the duo shao bing (literally means baked bread) and you tiao (literally oil stick), which is major carb overload. Shao bing you tiao= donut sandwich. It’s not as weird as it sounds. It’s actually delicious! Occasionally, it’s a necessary evil, but I keep my love affair at a distance. I opt out of the you tiao and go for the shao bing with egg along with a refreshing cup of ice cold soy milk.
shao bing you tiao taken from blogger my inner fatty
Buying fresh soy milk in Taiwan is easy, but once you make your own, store-bought will never be as good. Homemade soy milk is delicious, cheap and easy to make. There are two things that take time: (1) soaking the beans over night and (2) steaming the beans. Most recipes don’t steam the beans, but I found that steaming them before blending brings out more flavor.
|Regular Soymilk||Lite Soymilk (reduced fat)||Whole cow milk||Fat-free cow milk|
- 2 cup of dried yellow soy beans
- Water for soaking, steaming and blending
- Sugar (optional)
- Vitamix or Blender
- Steamer or pot
- Long spatula or spoon for stirring
- Metal strainer spoon for removing foam
Step 1: rinse soy beans
Step 2: soak overnight or 8 hours minimum make sure beans are submerged
Step 3: steam for 30min-1 hour
Step 4: remove shells
**Step 5: in VitaMix blend 1:3 measure of beans to water (~45 sec)
Step 6: dilute to desired consistency
Step 7: use strainer spoon to remove excess foam
Step 8: add sweetener if desired
**Note: I used a VitaMix, but if you use a regular blender the consistency will vary. If you want a smoother liquid, strain with cheesecloth after Step 5 and move directly to Step 8.