homemade soy milk

I have been craving everything Chinese as of late, and this was one of them. Nothing beats homemade do jiang!

homemade soy milk
makes 6 quarts (24 cups)
 
1 1/2 lbs  soybeans
7 quarts (6 1/2 liter) water
Sugar, to taste

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. If you want, remove the soybean skins as much as you can (I roll them through my hands and pick out any skins that are already or starting to come off). Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and skim the foam off the top of the liquid. Continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency.

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk (I used about 1/2 - 3/4 cup).

P.S. the leftover soy bean pulp can be used to make soy flour (if you have loads of time), which is also gluten free.