Welcome to Day 2 of cooking my favorite Breakfast Dishes for 5 Days! CREAMY, RICH, SILKY AND HEALTHY Homemade Soy Milk is the go-to breakfast that I have at least 3x a week. This recipe makes around 10 cups of Homemade soy milk, and the best part is, there are no preservatives or chemicals added to it, only two ingredients – water & soybeans! Today we are making the classic Taiwanese Soy Milk and also a Creamy Black Sesame Soy Milk.
This is not your ordinary store-bought soy milk that you find in a paper box filled with many unknown ingredients. This recipe makes TRADITIONAL Soy Milk rich, silky, and creamy that you will never go back to store-bought soy milk! I love to serve my Homemade Soy Milk by dipping crispy doughnut into it; if you had never give this combination a try before, I would highly recommend it; it will change your life!
I always make my Homemade Soy Milk on Sunday. That way, I have fresh soy milk for the rest of the week. Rather than blending it all up at first, I will pack cooked soybeans into individual ziplock bags and store half in the fridge and half in the freezer. When I am ready to drink, I will then blend it in the morning with hot water, so I have extra fresh creamy soy milk for the rest of the week. Depending on the day, I will either add black sesame, sugar, or even matcha! If you decide to pre-blend it, I would recommend running it through a nut milk bag instead, and it can last in the fridge for up to 3 days!
I strain mine in a fine mesh strainer, but you can also use a nut milk bag if you like it extra silky! Depending on how rich you want it, you can add more water when blending to adjust the consistency. My go-to ratio is always 1:1 for my extra rich and creamy soy milk.
500 g of Soy Beans
8 Cups of Water
Optional:
Sugar
- Soak 500g of soybeans in water overnight
- Drain the soybeans and add them to a pot. Pour in 8 cups of water and turn the heat to medium and let it simmer for 30 minutes or until soybeans are soft
- Let the soybeans cool down and pack them into individual zip lock bags based on your portion size
- 1 cup of soybean to 1 cup of water makes creamy soy milk. Blend it in a blender till smooth, and add 1 tbsp of sugar if you like it sweet!
- Strain it with a mesh strainer or nut milk bag, and enjoy!
- Creamy Black Sesame Soy Milk: add 1 tbsp of black sesame powder and blend till smooth.
