Susu Kacang Kedelai - Homemade Soy Milk

5.0 from 13 reviews

Author: Anita Jacobson

Categories: Drink Vegetarian

Cuisines: Chinese

Ingredients: Bean

Prep Time: 12 hours

Cook Time: 1 hour

Total Time: 13 hours

Serves: 10

Ingredients

• 250 gram soybeans, preferabbly non-GMO and organic variety
• 10 cup water, preferably filtered water or spring water
• 2 1/2 tablespoon sesame seeds, toasted
• 3 pandan leaves, knotted
• 10 tablespoon sugar (optional, if you want sweetened soy milk)

Instructions

1. Soak they soybeans. Wash the soybeans and remove any dirt/impurities and transfer to a large mixing bowl. Cover the beans with water by 2 inches (5 cm), and let the soybeans soak overnight at room temperature, about 12 hours. The beans should swelled up and easily split when squeezed, and the inside of a split bean should be flat. Drain the soaked beans through a strainer, and reserve the soaking water. Add more water to the reserved soaking water until we have a total of 10 cups.
2. Grind the soybeans. Grind the soybeans and sesame seeds with about 3 cups of reserved soaking water in a blender. Puree until the mixture resembles a milkshake. Pour the blended soybeans mixture into a large soup pot. Rinse out the blender with about 1 cup of reserved water and add it to the pot as well. Add remaining reserved water to the pot as well.
3. Cook the soybeans. Add knotted pandan leaves into the soup pot, and turn on the heat to a medium. Once the soybeans mixture boils, reduce the heat and simmer for 15 minutes.
4. Strain the soy milk. Strain the soy milk with a really fine mesh strainer (or line the strainer with a muslin cloth) to another clean pot to get a clear liquid. Squeeze as much of the milk as you can, be careful not to burn your hands. (Note 1)
5. Cook the strained soy milk. Bring the soy milk to a simmer over medium heat. If you want sweetened soy milk, you will want to add the sugar now. Then reduce the heat and simmer for another 15 minutes, stir to ensure that all the sugar is completely dissolved.
6. Serving and storing soy milk. Serve homemad soy milk warm or chilled. Store the milk in sterilized glass bottles in the fridge. The soy milk should stay fresh for at least 1 week. (Note 2)

Notes

• (1) The leftover soybeans pulp from making homemade soy milk is called soybeans lees or okara. You can make delicious dishes out of okara, so don’t throw them away.
• (2) If your soy milk doesn’t stay fresh for at least 1 week, either your bottles are not sterilized, or you are using a less than great quality soybeans. Using good quality soybeans not only ensure a great tasting milk, it will also ensure your soy milk stays fresh for so much longer.