Homemade Soy Milk (<i>Doujiang</i>)
Homemade Soy Milk (<i>Doujiang</i>)
Open in full-screen mode

Homemade Soy Milk (Doujiang)

Preparation
20 MIN
Cooking
30 MIN
Sinking
12 H
Makes
6 cups (1.5 liters)
Share

Ingredients

Preparation

  1. Place the soybeans in a large bowl. Cover with water and soak for 12 hours at room temperature. Add more water to cover the beans, if needed. Drain, rinse well and set aside.
  2. Line a colander with eight layers of cheesecloth, letting it hang over the sides. Place the colander over a large pot.
  3. In a blender, purée half of the soybeans with 2 cups of the filtered water. Pour the mixture into the colander. Repeat with the remaining beans and 2 more cups of the water. Add the remaining water to the colander. Gather the ends of the cloth and twist them together to form a pouch. Using a potato masher, press the pouch against the colander to extract the maximum amount of liquid, about 8 cups (2 liters). Discard the soy solids.
  4. Over medium-high heat, bring the soybean liquid to a simmer and cook, stirring and skimming the surface frequently, for about 25 minutes. Stir in the sugar. Serve hot, warm or cold. The soy milk will keep for 1 week in the refrigerator.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum