Homemade soya bean milk

I find soya bean milk eases my heartburn, which is a remedy I’m grateful for after constantly popping Rennie.   I stocked up the canned variety from an asian supermarket a while ago and also order a glass or two whenever I’m at Blue Pacific restaurant near Golders Green. 

I was recently inspired to make my own soya bean milk.  I bought a packet of dried soya beans from a health food store near work last Friday and got brewing on Saturday.  This process is long, but the soya milk is as good as I’ve had in asian restaurants.  I like to serve them chilled and sweet.

Ingredients: (makes about 1.5litres)

• 150g dried soya beans (soaked overnight)
• 1.5l water
• 2 pandan leaves
• palm sugar to taste

Method:

1. Drain the soaked soya beans and transfer to a pyrex bowl
2. Fill a medium pot with water, and place the pyrex bowl over it, ensuring the base of the bowl does not touch the surface of the water
3. Cover the bowl with foil, place the pot on the stove over slow heat and steam the soya beans for 3 to 3.5 hours, topping up water in the double boiler as necessary
4. Once cooked, remove the pot from the stove and leave the foil on the bowl for another 20 minutes
5. Transfer the cooked soya beans into a blender, and add 750ml water
6. Blend the soya beans until fine
7. Strain the soya milk into a bowl using a muslin cloth
8. Tip the soya paste left in the muslin cloth back into the blender and add 500ml water. Blend for a minute and repeat step 7
9. Once the soya milk has been strained, transfer the milk into a clean pot and place it on the stove over low heat
10. Add the pandan leaves into the pot, and depending on the consistency of the soya milk, you may wish to add the remaining 250ml water (or not) 
11. Add palm sugar to taste and bring the milk to a boil.  Turn down the heat and leave the milk to simmer for 5 minutes
12. Turn off the stove, remove the pandan leaves and leave to cool
13. Transfer into a jug, cover with clingfilm and keep in the fridge (max 2 days)

 

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