Ingredient:
- 1 cup of soybeans
- 4 cups water
- Sweetener
Method:
- Rinse the soybeans and soak them for at least 8 hours.
- Remove the soybeans and rinse with cold water.
- Add soaked soybeans and 4 cups of clean water to a blender and blend at high speed for 1 to 2 minutes.
- Filter the mixture through a sieve, use a spoon to gently stir the sieve to help the milk flow through the sieve faster.
- Pour the filtered soy milk into a pot and heat it to about 65 to 70°C. This helps to deactivate the enzymes that cause the milk to taste bitter.
- After heating, add sweetener to taste. Let cool to room temperature before storing in the refrigerator.
- Homemade soy milk usually lasts 3 to 5 days when stored properly.
