Soy Milk Recipe (Dou Jiang)

Soybeans: These are the main ingredient for making soy milk. They need to be soaked overnight to soften and prepare them for blending.

Water: Used to blend with the soybeans and to cook the soy milk, giving it the right consistency and flavor.

When blending the soybeans with water, ensure you blend them thoroughly until the mixture is completely smooth. This helps extract the maximum flavor and nutrients from the soybeans. Additionally, when straining the mixture through a cheesecloth, twist and squeeze the cloth to extract as much liquid as possible, leaving behind a dry pulp. This will result in a richer and creamier soy milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried almonds: Almonds provide a creamy texture and a slightly nutty flavor, making them a good alternative to soybeans for making plant-based milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried oats: Oats create a smooth and mild-flavored milk, which can be a suitable replacement for soy milk.

• soaked overnight dried soybeans - Substitute with soaked overnight dried cashews: Cashews blend into a rich and creamy milk, offering a different but pleasant taste compared to soy milk.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and additional nutrients, enhancing the flavor profile of the milk.

• water - Substitute with filtered water: Using filtered water ensures a cleaner taste and removes any impurities that might affect the flavor of the milk.

• water - Substitute with rice milk: Rice milk can be used to dilute the mixture, adding a slightly sweet flavor and maintaining a smooth consistency.

• Once your soy milk has cooled, transfer it to an airtight container. Glass jars or BPA-free plastic bottles work best to preserve the flavor and freshness.

• Store the soy milk in the refrigerator. It will stay fresh for up to 3-5 days. Always give it a good shake before using, as natural separation may occur.

• For longer storage, freezing is an excellent option. Pour the soy milk into ice cube trays or freezer-safe containers, leaving some space at the top for expansion.

• Label the containers with the date of freezing. This helps you keep track of how long the soy milk has been stored.

• When you're ready to use the frozen soy milk, thaw it in the refrigerator overnight. Alternatively, you can place the container in a bowl of warm water to speed up the process.

• After thawing, give the soy milk a good stir or shake to recombine any separated solids and liquids. The texture might be slightly different, but it will still be perfect for smoothies, cooking, or baking.

• Avoid refreezing soy milk once it has been thawed, as this can affect its texture and flavor.

• Pour the soy milk into a saucepan and heat over medium-low heat, stirring occasionally to prevent sticking or burning.
• Use a microwave-safe container and heat the soy milk in the microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• If you have a double boiler, place the soy milk in the top section and gently heat it over simmering water, stirring occasionally until warmed through.
• For a quick reheat, use an immersion blender with a heating function, blending and heating the soy milk directly in the container until it reaches the desired temperature.
• If you prefer a frothy texture, use a milk frother to heat and froth the soy milk simultaneously, perfect for adding to coffee or tea.

• Large bowl: Used for soaking the soybeans overnight.

• Colander: Used to drain and rinse the soaked soybeans.

• Blender: Blends the soybeans with water until smooth.

• Cheesecloth: Strains the blended soybean mixture to separate the liquid from the solids.

• Large pot: Used to boil and simmer the strained soy milk.

• Stove: Provides the heat source for boiling and simmering the soy milk.

• Ladle: Helps in stirring the soy milk while it simmers.

• Measuring cup: Measures the soybeans and water accurately.

• Spoon: Assists in scooping out any foam that forms during boiling.

Soak in bulk: Soak a large batch of soybeans and freeze them in portions to save time on future preparations.

Use a high-speed blender: A powerful blender can make the soybean mixture smoother and faster.

Pre-strain: Strain the blended soybeans mixture directly into the pot to reduce cleanup time.

Double boil: Boil two batches simultaneously if you have a large enough pot to cut down on cooking time.

Cool quickly: Place the pot in a sink filled with ice water to speed up the cooling process.